Black Bean and Farofa Stuffed Plantains

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted plantains filled with a savory black bean and toasted cassava flour farofa mixture, blending sweet and earthy flavors. This brazilian-inspired vegetarian ready in about 45 minutes pairs ripe plantains, cooked black beans, 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.

Prep: 20 min Cook: 25 min Serves 4 Brazilian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F. Peel 3 large ripe plantains and cut them in half lengthwise. Score the inner flesh with a knife to create a shallow pocket.
  2. Step 2: In a skillet, heat 2 tbsp olive oil over medium heat. Add 1 small finely chopped onion and sauté for 3-4 minutes until translucent. Add 2 minced garlic cloves and sauté 1 more minute until fragrant.
  3. Step 3: Stir in 1 1/2 cups cooked black beans, 1/2 tsp cumin powder, 1 tsp salt, and 1/4 tsp black pepper. Cook together for 5 minutes, then remove from heat.
  4. Step 4: In a separate pan, melt 3 tbsp butter over medium heat. Add 1 cup cassava flour and toast, stirring constantly for 3-4 minutes until golden and nutty in aroma to create the farofa.
  5. Step 5: Combine the black bean mixture with the toasted cassava flour and 1/4 cup chopped fresh parsley.
  6. Step 6: Spoon the filling generously into the scored pockets of each plantain half. Place the stuffed plantains on a baking sheet and roast for 15-20 minutes until the plantains are tender and the filling is warm.
  7. Step 7: Serve hot as a satisfying vegetarian Brazilian-inspired dish.

Frequently asked questions

How long does Black Bean and Farofa Stuffed Plantains take to make?

Total time is about 45 minutes (20 min prep + 25 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 Black Bean and Farofa Stuffed Plantains?

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 ripe plantains from drying out.

Can I substitute ingredients in Black Bean and Farofa Stuffed Plantains?

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 Black Bean and Farofa Stuffed Plantains 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 Black Bean and Farofa Stuffed Plantains 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.

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