Low Sodium Stuffed Plantains
Discover a delicious and heart-healthy twist on a Latin American favorite with these Low Sodium Stuffed Plantains! Perfectly baked ripe plantains serve as a naturally sweet and tender base, packed with a flavorful filling of low-sodium black beans, sautéed vegetables, and aromatic spices like cumin and smoked paprika. Fresh cilantro and a splash of zesty lime juice brighten up every bite, while optional unsalted shredded cheese adds a creamy touch for extra indulgence. This easy-to-make recipe is low in sodium, vegetarian-friendly, and ready in under an hour, making it a satisfying and nutritious option for busy weeknights or casual gatherings. Serve warm and enjoy this guilt-free comfort food classic enhanced with vibrant ingredients and bold flavors!
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Recipe Information
Ingredients
- 4 whole ripe plantains
- 1 cup low-sodium black beans, drained and rinsed
- 0.5 cup red bell pepper, diced
- 0.5 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 tablespoon lime juice
- 0.5 cup unsalted shredded cheese (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel the plantains and slice them lengthwise down the middle, being careful not to cut all the way through. Gently open them slightly to create a pocket for the filling.
Place the plantains on the prepared baking sheet and bake for 20-25 minutes, or until they are golden brown and soft.
While the plantains bake, heat the olive oil in a medium skillet over medium heat.
Add the chopped onion, red bell pepper, and garlic to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the black beans, ground cumin, smoked paprika, and lime juice. Cook for another 2-3 minutes until heated through.
Remove the skillet from heat and add the chopped cilantro to the filling. Stir to combine.
When the plantains are done baking, remove them from the oven and let them cool slightly.
Using a spoon, carefully fill each plantain with the black bean mixture. If using cheese, sprinkle it on top.
Return the stuffed plantains to the oven and bake for an additional 5 minutes, or until the cheese (if used) is melted and bubbly.
Serve the stuffed plantains warm, garnished with additional fresh cilantro if desired.
Nutrition Facts
Calories |
1619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 122 mg | 5% | |
| Total Carbohydrate | 313.9 g | 114% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 127.9 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 586 mg | 45% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 5085 mg | 108% | |
*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.
