Baked Caribbean-Style Plantain and Black Bean Casserole
A hearty casserole layering sweet ripe plantains, spiced black beans, and melted cheese, baked to golden perfection. This caribbean-inspired vegetarian (vegetarian) ready in about 45 minutes pairs medium ripe plantains, black beans, cooked, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium ripe plantains
- 1 1/2 cups black beans, cooked
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
Instructions
- Step 1: Preheat the oven to 375°F. Peel 3 medium ripe plantains and slice into 1/4-inch thick diagonal pieces.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion and 1 diced medium red bell pepper; sauté for 5 minutes until softened. Add 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika; cook for 1 more minute until fragrant.
- Step 3: Stir in 1 1/2 cups cooked black beans, 1 tsp salt, and 1/2 tsp black pepper; cook for 3 minutes, then remove from heat.
- Step 4: In a greased 9x9-inch baking dish, layer half the sliced plantains evenly on the bottom. Spread the black bean mixture over the plantains, then layer the remaining plantain slices on top.
- Step 5: Sprinkle 1 cup shredded mozzarella cheese evenly over the top layer. Bake uncovered for 25 minutes until the cheese is melted and golden, and the edges of plantains are crisp.
- Step 6: Remove from oven, drizzle 1 tbsp lime juice over the casserole, and garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Caribbean-Style Plantain and Black Bean Casserole take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Caribbean-Style Plantain and Black Bean Casserole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium ripe plantains from drying out.
Can I substitute ingredients in Baked Caribbean-Style Plantain and Black Bean Casserole?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Caribbean-Style Plantain and Black Bean Casserole for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Caribbean-Style Plantain and Black Bean Casserole vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
