Dairy-Free Stuffed Plantains
Transform your dinner table with a vibrant twist on a Latin-inspired favorite: Dairy-Free Stuffed Plantains. This wholesome recipe features naturally sweet baked plantains, delicately stuffed with a savory mix of spiced black beans, sautéed bell peppers, onions, and garlic. With hints of ground cumin and smoked paprika, each bite delivers a satisfying balance of sweet and smoky flavors. Perfect for those seeking a dairy-free, gluten-free, and plant-based delight, this easy-to-make dish pairs beautifully with avocado slices and a refreshing squeeze of lime. Ready in under an hour, this recipe is ideal for weeknight dinners or weekend gatherings, bringing bold flavors and nourishing ingredients to your table.
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Recipe Information
Ingredients
- 4 whole ripe plantains
- 2 tablespoons olive oil
- 1 medium, diced red bell pepper
- 1 small, diced yellow onion
- 3 minced garlic cloves
- 1 cup, cooked (or canned, drained and rinsed) black beans
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon (or to taste) sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
- 1 sliced (optional for serving) avocado
- 1 cut into wedges (optional for serving) lime
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Peel the ripe plantains by cutting off the ends and making a shallow slit along the length of the peel. Carefully remove the peel.
Place the plantains on the prepared baking sheet and brush them with 1 tablespoon of olive oil. Bake the plantains for 25-30 minutes, turning them halfway through until they are golden and soft.
While the plantains are baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
Add the diced red bell pepper and onion to the skillet. Sauté for 5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cooked black beans, ground cumin, smoked paprika, sea salt, and black pepper to the skillet. Mix well and cook for an additional 5 minutes until the mixture is heated through.
Once the plantains are cooked, remove them from the oven and let them cool slightly. Use a knife to make a shallow slit along the length of each plantain, being careful not to cut all the way through. Gently open the plantain to create a pocket for stuffing.
Spoon the black bean mixture into each plantain, dividing it evenly among the four. Return the stuffed plantains to the oven and bake for an additional 8-10 minutes.
Remove the stuffed plantains from the oven and transfer them to a serving dish. Garnish with chopped cilantro and serve with sliced avocado and lime wedges, if desired. Enjoy warm!
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 309.9 g | 113% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 130.0 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4661 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
