Pan-Fried Plantains with Guatemalan Black Bean Refried Spread
Sweet pan-fried ripe plantains paired with a savory refried black bean spread seasoned with Guatemalan spices for a satisfying snack or side. This Latin American-inspired recipe (vegetarian), ready in about 25 minutes, turns canned black beans, white onion, garlic cloves into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 290 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 (yellow with black spots)
- 1 can (15 oz), drained and rinsed canned black beans
- 1 small, finely chopped white onion
- 2, minced garlic cloves
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 4 tbsp vegetable oil
- 1 tsp salt
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Peel 3 ripe plantains and slice on the diagonal into 1/2-inch thick pieces.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Fry plantain slices in batches for 3-4 minutes per side until golden brown and caramelized. Transfer to paper towels to drain.
- Step 3: In the same skillet, add remaining 2 tbsp vegetable oil over medium heat. Sauté 1 small finely chopped white onion and 2 minced garlic cloves for 4 minutes until translucent and fragrant.
- Step 4: Add 1 can (15 oz) drained and rinsed black beans, 1/2 tsp ground cumin, 1/4 tsp ground coriander, and 1 tsp salt to the skillet. Cook for 5 minutes, stirring frequently.
- Step 5: Using a potato masher or fork, mash the beans in the skillet to create a thick refried spread. Stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro. Cook for another 2 minutes.
- Step 6: Serve the warm refried black bean spread alongside the pan-fried plantains for dipping or topping.
Frequently asked questions
How long does Pan-Fried Plantains with Guatemalan Black Bean Refried Spread take to make?
Total time is about 25 minutes (10 min prep + 15 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 Pan-Fried Plantains with Guatemalan Black Bean Refried Spread?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Pan-Fried Plantains with Guatemalan Black Bean Refried Spread?
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 Plantains with Guatemalan Black Bean Refried Spread 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 Pan-Fried Plantains with Guatemalan Black Bean Refried Spread 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.
