Cuban-Style Plantain and Black Bean Sliders
Mini cornbread muffins stuffed with spiced black beans and caramelized plantains, topped with avocado for a vibrant Caribbean-inspired appetizer. This cuban-inspired vegetarian ready in about 35 minutes pairs tablespoon Olive oil, Black beans (canned, rinsed), teaspoon 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.
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)
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cuban-Style Plantain and Black Bean Sliders take to make?
Total time is about 35 minutes (15 min prep + 20 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 Cuban-Style Plantain and Black Bean Sliders?
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 tablespoon olive oil from drying out.
Can I substitute ingredients in Cuban-Style Plantain and Black Bean Sliders?
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 Cuban-Style Plantain and Black Bean Sliders for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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.
What goes well with Cuban-Style Plantain and Black Bean Sliders?
Cuban vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
