Pan-Seared Plantains with Spiced Black Bean Ragout

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Sweet ripe plantains pan-seared until golden and served over a smoky black bean ragout spiced with cumin and smoked paprika. This Latin American recipe (vegan), ready in about 30 minutes, pairs vegetable oil, black beans, cooked or canned, drained, onion, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 large ripe plantains (yellow with black spots)
• 3 tbsp vegetable oil
• 1.5 cups black beans, cooked or canned, drained
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup diced tomatoes (canned)
• 1 tbsp fresh lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Peel 2 large ripe plantains and slice diagonally into 1/2-inch thick pieces.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Add plantain slices in a single layer and cook for 3-4 minutes per side until golden brown and caramelized. Transfer to a paper towel-lined plate.
3. Step 3: In the same skillet, add 1 tbsp vegetable oil and sauté 1 medium finely diced onion over medium heat for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 1.5 cups drained black beans, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 cup canned diced tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens and flavors meld.
5. Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro.
6. Step 6: Serve the pan-seared plantains topped with generous spoonfuls of the spiced black bean ragout.