Pan-Fried Plantains with Spiced Guatemalan Black Bean Dip

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

Sweet pan-fried ripe plantains served alongside a smoky black bean dip infused with Guatemalan spices for a flavorful appetizer or snack. This Latin American-inspired recipe (vegan), ready in about 20 minutes, turns ripe plantains, vegetable oil, black beans (cooked) 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 320 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.

Prep: 10 min Cook: 10 min Serves 4 Latin American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Peel 2 large ripe plantains and cut them diagonally into 1/2-inch thick slices.
  2. Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium heat until shimmering but not smoking.
  3. Step 3: Add the plantain slices in a single layer (cook in batches if needed) and fry for 3-4 minutes per side until golden brown and caramelized. Transfer to paper towels to drain excess oil.
  4. Step 4: In a food processor or blender, combine 1 1/4 cups cooked black beans, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 minced garlic clove, 1 tbsp lime juice, and 3/4 tsp salt. Blend until smooth but still slightly textured.
  5. Step 5: Transfer the black bean dip to a serving bowl and stir in 1 tbsp chopped fresh cilantro.
  6. Step 6: Serve the warm pan-fried plantains alongside the black bean dip for dipping.

Frequently asked questions

How long does Pan-Fried Plantains with Spiced Guatemalan Black Bean Dip take to make?

Total time is about 20 minutes (10 min prep + 10 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 Spiced Guatemalan Black Bean Dip?

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 Spiced Guatemalan Black Bean Dip?

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 Spiced Guatemalan Black Bean Dip 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 Spiced Guatemalan Black Bean Dip vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes