Baked Stuffed Plantains With Black Beans(Vegan) – baked sweet plantains that complements well with the savory, spicy vegan bean filling. An easy weeknight treat with only 10 minutes prep time.
This is a healthy, delicious way to enjoy plantains without a boatload of calories. If you have never tried whole fried plantains before you will never know the difference. The savory , spicy bean filling complements the sweet plantains. I would describe this as an incredible deliciousness that is hard to pass. My friends, this is a keeper!!!
I know you have heard me say this already but I am still going to say it again. I love plantains they have always been a comfort food to me- my all time favorite starchy side order- boiled, mashed, grilled, bake and fried – Give it to me. I can eat plantains everyday and you would never hear a single complain from me.
Here is an easy recipe that is simply delicious and can be made during a weeknight. To cut back on time use canned beans or any frozen beans you have on hand (I usually boil about 2 -3 pounds of beans during the weekend and freeze) To be used during the weekday.
Here is the deal with plantains, sometimes to get the right plantains can be really tricky, -it is always good to go for appearance as well as the feel. Recently, hubby bought some plantains that looked really dark but were somehow tough. They have to feel like really ripen bananas – you may buy the yellow ones and let them ripen before baking. It will make a really big difference.
Enjoy!
Watch How to Make It
Baked Stuffed Plantains With Black Beans(Vegan) - baked sweet plantains that complements well with the savory, spicy vegan bean filling. An easy weeknight treat with only 10 minutes prep time.
- 2-3 ripe plantains
- 2 -3 tablespoon canola oil
- 1 14 ounce canned black beans
- ½ cup onion , diced
- 2 green onions , diced
- 1 teaspoon minced garlic
- 1-2 medium tomatoes, diced
- 1 teaspoon smoked paprika
- 1-2 tablespoons parsley
- 1/4 cup chopped green pepper
- Cooking spray
- Salt and pepper as needed
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Preheat the oven to 400°F. Line baking sheets with foil and coat with cooking spray or oil
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Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling back.
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Place plantains on tray and lightly spray, bake for a about 15, turn and bake on the other side for another 15 minutes or until golden brown and tender.
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While the plantains are baking, add 2 tablespoon of oil to a saucepan, followed by onions, green onion , garlic and tomatoes. Let it simmer for about 5-7 minutes, stirring frequently to prevent burning, add about 2 tablespoons or more of water if needed.
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Then, add beans and continue cooking for about 5-7 or more minutes.
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Finally add green pepper and parsley, adjust for seasoning
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Remove baked plantains from oven cool for a couple of minutes; make a horizontal slit in the plantains, stuff with equal amounts of beans mixture.
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Serve warm
I make this recipes at least
3-4 times a week. It’s the perfect sweet/savory combo and a nice bonus that it’s vegan. I make my own pot of black beans on Sunday and simply heat up a bowl during the week while the plantain is roasting. It’s my go to comfort dish. With recipes like this, I’ve been eating well, clean, and dropping weight!
Wow. Someone gave us a box of plantains and I needed a way to use them up. I Googled vegan plantain recipes and this one came up. I tried it and it’s fantastic. (I used olive oil instead of canola.) Definitely a keeper!
YESS! Glad to hear it worked out well for you Pat! Thanks for taking the time to let me know.
Thank u so much for this recipe. I am really inspired by it and it will definitely be on my to-do-list. Maybe I will put some extra vegetables in it. Do you have any suggestions? For me as a vegan it is not always easy to find great, delicious and simple African food. So this is perfect. Thank u again.
Hi Janin! Glad I could have bean of help. Carrots , peas, zucchini, and/or spinach would do just fine.
Wah the recipe look so delicious even without trying. Thanks very much. I will give you feedback after trying it.
Awesome!
Just tried this and the taste was delicious but the baked plantains were very dry and tough. Were they not ripe enough or is there something I can do to change this for a next time?
I made this recipe but omitted the green peppers and onions and used olive oil because I didn’t have canola. I really enjoyed it. Is it possible to bake extra plantains and store them for leftovers? If so, how do I store them?
Baked plantains become tough when stored for a prolong period or overnight. I have tried it and don’t enjoy it- it is best eaten after roasting it.
Excellent use of plantain! I’m trying to incorporate more Jamaican recipes on my blog and this is great inspiration! I have never thought of whole plantain.
I’ve been wanting to make a plantain recipe for so long – I’ve been craving them even though I’ve only had them in frozen Kashi dinners! Can’t wait to try these!
Kori, let me know how it works for you. Thanks for taking the time to comment.
Made this last night and love it ! It is a keeper!
So happy it was a hit!
This look nice! Can’t wait to try this!
Do you have the recipe for chapati??
Therese, I will be posting one in the next two weeks. Stay tune!
Wow!what a great way to eat beans and plantains!!! Definitely on my to-do list.Thanks,Imma!
Mich, let me know how you like it. Thanks for stopping by!
Oh My! This is Gorgeous!!!! This is on my to make list. I love fried plantains but will definitely give this a try, especially since it is baked.