Baked Stuffed Plantains With Black Beans (Vegan)
Baked Stuffed Plantains With Black Beans (Vegan). Baked sweet plantains complement the savory, spicy vegan bean filling well. An easy weeknight treat with only 10 minutes of prep time for the perfect Meatless Monday meal.
This healthy, delicious way to enjoy plantains doesn’t come with a boatload of calories. Besides, there is little difference between fried and baked ripe plantains. The savory, spicy bean filling complements the sweet plantains. Its incredible deliciousness is hard to pass up. My friend, this recipe is a keeper!!!
You’ve heard me say this already, but it’s worth repeating. Plantains have always been my go-to comfort food: boiled, mashed, grilled, baked, and fried. I can eat them every day without a single complaint.
Why Baked Stuffed Plantains With Black Beans Works
Enjoy this easy recipe that’s fast and delicious for a crazy weeknight. To save time, feel free to use canned or frozen beans. I usually cook 2-3 pounds of beans on the weekend and freeze most in meal-size portions for later.
Here’s the deal with plantains: sometimes, getting the right plantains can be tricky. If the plantains (and bananas) get cold, their skin can turn black even if they’re not ripe yet. So, it’s good to check appearance and texture.
Recently, hubby bought some plantains that looked ripe but were too firm. For this recipe, you want riper plantains that are softer than the green ones. You could buy yellow ones and let them ripen before baking. It will make a difference.
Enjoy!
How to Bake Stuffed Plantains
- Preheat the oven to 400°F (205℃). Line baking sheets with foil and coat with cooking spray or oil
- Peel – Using a sharp knife, cut both ends off the plantains for easier peeling. Slit a shallow line down the long seam of the plantain only as deep as the peel. Remove the peel by pulling it back. (Photos 1-2)
- Bake – Place plantains on a tray, lightly spray with cooking oil, and bake for about 15 minutes. Flip them and bake for another 15 minutes or until golden brown and tender.
- Saute – While the plantains are baking, add 2 tablespoons of oil to a saucepan, followed by onions, green onion, garlic, and tomatoes. Simmer for 5-7 minutes, stirring frequently to prevent burning. Add water by tablespoons if needed. (Photos 3-4)
- Assemble Filling – Add beans and continue cooking for 5-7. Finally, add green pepper and parsley and adjust the seasoning to taste. (Photos 5-6)
- Stuff – Remove baked plantains from the oven to cool for a couple of minutes, make a horizontal slit in the plantains, and stuff with equal amounts of beans mixture.
- Serve hot, and enjoy!
More Mouthwatering Plantain Recipes to Try
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”v3ocubD2″ upload-date=”2019-05-07T08:29:14.000Z” name=”Baked Stuffed Plantains With Black Beans (Vegan)” description=”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.”]
Baked Stuffed Plantains (Vegan)
Ingredients
- 2-3 ripe plantains
- 2-3 tablespoons (30-45ml) canola oil
- ½ cup (60g) onions, diced
- 2 green onions, diced
- 1 teaspoon (5g) minced garlic
- 1-2 medium tomatoes, diced
- 1 14-ounce can black beans
- 1 teaspoon (2-3g) smoked paprika
- 1-2 tablespoons (4-8g) parsley
- ¼ cup (30g) green bell peppers, chopped
- cooking spray
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (205℃). Line baking sheets with foil and coat with cooking spray or oil.
- Using a sharp knife, cut both ends off the plantains for easier peeling. Slit a shallow line down the long seam of the plantain only as deep as the peel. Remove the peel by pulling it back.
- Place plantains on a tray, lightly spray with cooking oil and bake for about 15 minutes. Flip them and bake for another 15 minutes or until golden brown and tender.
- While the plantains are baking, add 2 tablespoons of oil to a saucepan, followed by onions, green onion, garlic, and tomatoes. Simmer for 5-7 minutes, stirring frequently to prevent burning. Add water by tablespoons if needed.
- Then, add beans and continue cooking for 5-7.
- Finally, add green pepper and parsley and adjust the seasoning to taste.
- Remove baked plantains from the oven to cool for a couple of minutes, make a horizontal slit in the plantains, and stuff with equal amounts of beans mixture.
- Serve hot.
Tips & Notes:
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
