Rellenitos de Plátano (Plantain Balls Filled with Black Beans)

• Prep time: 25 mins

• Cook time: 20 mins

• Total time: 45 mins

• Servings: 10 rellenitos

• Country of Origin: Guatemala

Description

• Iconic Guatemalan sweet treat combining mashed sweet ripe plantains stuffed with sweetened refried black beans spiked with chocolate and cinnamon.

• Deep-fried until golden brown and crispy on the outside.

Presentation

• Served warm on dessert plates, lightly dusted with granulated sugar and served with a dollop of thick Guatemalan cream (crema chapina).

Ingredients

• 3 large ripe plantains (yellow with black spots), unpeeled and cut into thirds

• 1 cup sweetened refried black beans

• 50 g dark Guatemalan chocolate (or cocoa powder), melted

• 1/2 tsp ground cinnamon

• 1/2 cup granulated sugar (for coating)

• Vegetable oil for deep frying

Directions

• Boil unpeeled plantain pieces in water for 15 minutes until tender; drain, remove skins, and mash smoothly in a bowl; cool.

• Combine refried black beans, melted dark chocolate, ground cinnamon, and 2 tablespoons sugar in a small pot over low heat for 5 minutes; cool.

• Take a golf-ball-sized portion of mashed plantain and flatten into a disk in your palm.

• Place 1 tablespoon of chocolate-bean mixture in center; fold plantain edges over to seal completely into an oval shape.

• Heat 1 inch of oil in a skillet over medium heat to 350°F (175°C).

• Fry rellenitos for 3–4 minutes per side until deep golden brown.

• Drain briefly on paper towels and roll in granulated sugar before serving warm.

Optional Variations

• Rellenitos de Manjar: Fill with sweet vanilla custard (manjar) instead of black beans.

Cooking Tips

• Use very ripe plantains so dough is naturally sweet and easy to shape.

Nutrition Facts (Per Serving)

• Calories: 190 kcal

• Carbohydrates: 38 g

• Protein: 3 g

• Fat: 4.5 g

• Saturated Fat: 1 g

• Sodium: 40 mg

• Fiber: 3 g

• Sugar: 22 g