Pan-Fried Plantains with Guatemalan Black Bean Refrito
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 (vegetarian) ready in about 25 minutes pairs (15 oz) drained and rinsed black beans, minced garlic cloves, small, finely chopped white onion 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.
Ingredients
- 3 medium, peeled and sliced into 1/2-inch thick diagonal pieces ripe plantains
- 1 can (15 oz) drained and rinsed black beans
- 3 minced garlic cloves
- 1 small, finely chopped white onion
- 1/4 cup for frying vegetable oil
- 1/2 tsp ground cumin
- 1 tsp salt
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro, cook for another minute.
- Step 5: Serve the black bean refrito warm alongside the golden fried plantains for a delicious Guatemalan-inspired dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Plantains with Guatemalan Black Bean Refrito 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 Refrito?
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 minced garlic cloves from drying out.
Can I substitute ingredients in Pan-Fried Plantains with Guatemalan Black Bean Refrito?
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 Refrito 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 Refrito 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.
