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Baked Stuffed Plantains(Vegan)

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.
Course Main
Cuisine African
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 -3
Calories 323kcal
Author Imma

Ingredients

  • 2-3 ripe plantains
  • 2 -3 tablespoon canola oil
  • ½ cup onion , diced
  • 2 green onions , diced
  • 1 teaspoon minced garlic
  • 1-2 medium tomatoes, diced
  • 1 14 ounce canned black beans
  • 1 teaspoon smoked paprika
  • 1-2 tablespoons parsley
  • 1/4 cup chopped green pepper
  • Cooking spray
  • Salt and pepper as needed

Instructions

  • Preheat the oven to 400°F. Line baking sheets with foil and coat with cooking spray or oil
  • 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.
  • 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.
  • 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.
  • Then, add beans and continue cooking for about 5-7 or more minutes.
  • Finally add green pepper and parsley, adjust for seasoning
  • 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.
  • Serve warm

Nutrition

Calories: 323kcal | Carbohydrates: 66g | Protein: 4g | Fat: 8g | Sodium: 20mg | Potassium: 1247mg | Fiber: 7g | Sugar: 30g | Vitamin A: 4785IU | Vitamin C: 66.5mg | Calcium: 40mg | Iron: 2.4mg