Cuban-Style Plantain and Black Bean Sliders

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Mini cornbread muffins stuffed with spiced black beans and caramelized plantains, topped with avocado for a vibrant Caribbean-inspired appetizer. This Cuban-inspired vegetarian recipe, ready in about 35 minutes, pairs Olive oil, Black beans (canned, rinsed), Cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, 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: 15 min Cook: 20 min Serves 8 Cuban cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 medium Ripe plantains (sliced into 1/2-inch rounds)
1 tablespoon Olive oil
1/2 cup Black beans (canned, rinsed)
1 teaspoon Cumin
1/2 teaspoon Garlic powder
1/2 teaspoon Smoked paprika
8 Cornbread muffins (mini, 3-inch diameter)
1/2 Avocado (sliced)
2 tablespoons Cilantro (chopped)

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F (200°C). Place 2 medium sliced plantains (1/2-inch rounds) on a parchment-lined baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Bake for 15-20 minutes, flipping halfway, until golden and tender.
Step 2: In a bowl, combine 1/2 cup rinsed black beans, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Mash with a fork until mostly smooth but with visible chunks.
Step 3: Spread the black bean mixture evenly on the bottom half of each mini cornbread muffin. Top with a slice of baked plantain and a slice of avocado.
Step 4: Sprinkle with 2 tablespoons chopped cilantro and serve immediately.