Pan-Fried Plantains with Guatemalan Black Bean Refrito

By AislePrompt Editorial · ·

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.

Sweet fried plantains paired with a smoky, savory black bean refrito that makes a satisfying side or snack with distinct Guatemalan roots. This Latin American-inspired vegetarian recipe, ready in about 25 minutes, pairs ripe plantains, black beans, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 15 min Serves 4 Latin American cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet 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 Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Fry 3 medium peeled and sliced plantains (1/2-inch thick diagonals) in batches, about 2-3 minutes per side until golden and caramelized. Drain on paper towels and set aside.
  2. Step 2: In the same skillet, remove excess oil leaving 1 tbsp. Add 1 small finely chopped white onion and 3 minced garlic cloves, sauté for 3-4 minutes until soft and translucent.
  3. Step 3: Add 1 can (15 oz) drained black beans, 1/2 tsp ground cumin, and 1 tsp salt to the skillet. Cook over medium heat, mashing beans slightly with a spatula, stirring frequently for 5 minutes until heated through and flavors combine.
  4. Step 4: Stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro, cook for another minute.
  5. Step 5: Serve the black bean refrito warm alongside the golden fried plantains for a delicious Guatemalan-inspired dish.

Related recipes