Stuffed Sweet Plantains with Black Beans and Corn

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 35 minutes pairs tablespoons olive oil, drained and rinsed black beans, (fresh or thawed frozen) corn kernels 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

Instructions

  1. Step 1: Preheat the oven to 400°F (200°C). Brush a baking dish with 1 tablespoon olive oil.
  2. 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.
  3. 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.
  4. Step 4: Brush the top of each stuffed plantain with the remaining 1 tablespoon olive oil. Sprinkle with 2 tablespoons grated cheese if using.
  5. Step 5: Bake for 20 minutes, or until the plantains are golden and the filling is heated through.

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Frequently asked questions

How long does Stuffed Sweet Plantains with Black Beans and Corn take to make?

Total time is about 35 minutes (15 min prep + 20 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 Stuffed Sweet Plantains with Black Beans and Corn?

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 tablespoons olive oil from drying out.

Can I substitute ingredients in Stuffed Sweet Plantains with Black Beans and Corn?

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 Stuffed Sweet Plantains with Black Beans and Corn 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 Stuffed Sweet Plantains with Black Beans and Corn 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.

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