Pan-Fried Guatemalan Rellenitos de Plátano with Black Bean Filling

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

Sweet fried plantain pockets filled with spiced mashed black beans, a traditional Guatemalan dessert with a balance of sweet and savory flavors. This latin american-inspired desserts ready in about 35 minutes layers large ripe plantains, cooked black beans, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. 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: 15 min Serves 6 Latin American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel 3 large ripe plantains and cut into 2-inch pieces. Boil in salted water for 15 minutes until very tender. Drain and mash until smooth.
  2. Step 2: In a bowl, mix 1 cup cooked black beans with 2 tbsp brown sugar, 1/2 tsp ground cinnamon, and 1 tsp vanilla extract. Mash lightly to combine but keep some texture.
  3. Step 3: Divide mashed plantains into 12 equal portions. Flatten each into a 3-inch disc with your hands.
  4. Step 4: Place about 1 tbsp of the black bean filling in the center of each disc. Fold and pinch edges to enclose filling completely, shaping into an oval.
  5. Step 5: Heat 1/2 cup vegetable oil in a large skillet over medium heat. Fry 3-4 rellenos at a time for 3-4 minutes per side until golden brown and caramelized.
  6. Step 6: Drain on paper towels and let cool slightly before serving warm.

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Frequently asked questions

How long does Pan-Fried Guatemalan Rellenitos de Plátano with Black Bean Filling take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Guatemalan Rellenitos de Plátano with Black Bean Filling?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Guatemalan Rellenitos de Plátano with Black Bean Filling?

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 Pan-Fried Guatemalan Rellenitos de Plátano with Black Bean Filling for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Pan-Fried Guatemalan Rellenitos de Plátano with Black Bean Filling?

Latin American desserts 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.

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