Rellenitos de Plátano
By La Salsa Inglesa
‘Rellenitos de plátano’ are a popular snack made with mashed plantain and stuffed with black beans. Topped with a sprinkle of sugar, these tasty rellenitos are a mixture of sweet and savoury rolled into one!
Plantains feature regularly in our recipes because they’re a readily available staple here in Guatemala. Although often mistaken for moldy bananas they are actually at their best when their skins have browned. Plantains are a nutritious fruit. They have a higher caloric value than dessert bananas, which means they give you an even greater energy boost for that mid-afternoon lull. They also contain more Vitamin A and C than dessert bananas. Don’t be perturbed next time you see a seemingly forgotten banana in the tiendita, give it a home and turn it into something delicious!
Makes about 20-24 rellenitos. They’re easy to make but allow about 1-hour for preparation and cooking time
4 large ripe plantains
1 cup cooked black beans – drain well so it makes a thick paste
1 tsp sugar
1/2 tsp salt
Oil, for frying
- Cut the ends off the plantains. Leaving the skins on put the plantains in a large pot and cover with water. Bring to a boil, and cook about 15 minutes until the plantains are soft
- Once cooked, remove the plantains and let cool for a few minutes before removing the skins and then mashing the flesh in a bowl with a fork until nice and smooth
- In a separate bowl place the well-drained black beans and mash well along with the sugar and salt, use less salt if you’re using canned beans
- Heat a large frying plan and add a generous amount of oil to coat the whole pan
- Using a tablespoon to measure, take one tbs of the mashed plantain, roll into a ball and then flatten to form a small patty in the palm of your hand. Make a small indent in the middle and add ½ tsp of the black bean mixture. Fold up the sides so the bean mixture is nicely sealed into the middle. Press between the palms of your hands to flatten a little
- Place the rellenitoin the frying pan and begin to fry while you continue to prepare the rest of therellenitos. Fry over a medium heat until browned on both sides.
- Once cooked, transfer onto a plate with a paper towel to absorb a little of the oil. Serve warm with a sprinkle of sugar over the top.
Book your cookery class with Asociación de Mujeres del Altiplano (AMA) where Women Circle members offer traditional Mayan techniques
My Latin American food blog can be found at www.lasalsainglesa.com