Stuffed Sweet Plantains with Black Beans and Corn

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

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.

Ripe plantains stuffed with a savory mixture of black beans, corn, and spices, then baked until golden for a satisfying vegetarian centerpiece. This Puerto Rican-inspired vegetarian recipe, ready in about 35 minutes, pairs ripe plantains, olive oil, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 20 min Serves 4 Puerto Rican cuisine 320 cal/serving

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Ingredients

4 medium (about 1.5 lbs), peeled and sliced lengthwise into 1/2-inch thick pieces ripe plantains
2 tablespoons olive oil
1/2 cup, drained and rinsed black beans
1/2 cup (fresh or thawed frozen) corn kernels
1/4 cup, finely diced red onion
1 clove, minced garlic
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons (optional, for topping) grated cheese

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Instructions

Step 1: Preheat the oven to 400°F (200°C). Brush a baking dish with 1 tablespoon olive oil.
Step 2: In a small bowl, mix together the 1/2 cup black beans, 1/2 cup corn kernels, 1/4 cup diced red onion, 1 minced garlic clove, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Step 3: Place the 4 plantain slices in the prepared baking dish, then spoon the black bean and corn mixture into the center of each plantain slice.
Step 4: Brush the top of each stuffed plantain with the remaining 1 tablespoon olive oil. Sprinkle with 2 tablespoons grated cheese if using.
Step 5: Bake for 20 minutes, or until the plantains are golden and the filling is heated through.