Baked Stuffed Plantains With Black Beans (Vegan) – baked sweet plantains that complements the savory, spicy vegan bean filling well. 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 up. 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 complaint 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 ripened 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
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Baked Stuffed Plantains(Vegan)
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 Information:
Brigitte says
I also LOVE plantains and we eat them almost daily! This was a great recipe to find, as I’ve been trying to add black beans to my after workout routine due to their high protein content.
A few things are missing from this recipe. What is the temp for cooking the veggies and beans? Also, at what point is the smoked paprika added?
I ended up subbing butter for the oil and cooking in parchment paper rather than aluminum foil. I also sadly didn’t have green onions! I used dried parsley, but next time I will definitely get some fresh herbs. I can’t wait to try your recipes for other fillings as well, thanks for sharing!
Imma says
I’m so glad. You simmer the veggies and beans. That usually means the lowest setting on your stove, but it might depend on your stove and altitude.
The paprika goes in with the garlic and tomato sauce. Thanks for catching that, I’ll fix the recipe.
And thanks for sharing your feedback:)
sherry hernandez says
Hi I am going to make the stuffed roasted plantain but I don’t like parsley ,can I use cilantro instead?
Thanks Sherry
imma africanbites says
Yes, you can, Sherry. Enjoy!
Chris Culver says
I make this recipe fairly often and always enjoy it. Thank you for sharing it with the world!
Imma says
Oh great to hear that. Thank you so much!