Plantain Bean Cheese Torte
Indulge in the vibrant flavors of a Plantain Bean Cheese Torte, a fusion of sweet and savory layers that promises to delight your taste buds. This unique recipe features golden, caramelized plantain slices, a spiced and hearty black bean filling, and a decadent blend of melted mozzarella and cheddar cheeses. Enveloped in a creamy egg and milk mixture, this layered torte bakes to perfection, resulting in a dish that’s both comforting and versatile. Perfect for brunch, dinner, or even a festive gathering, this gluten-free creation is garnished with fresh cilantro for a burst of color and flavor. With just 20 minutes of prep time and a rich mix of ingredients like cumin, chili powder, and garlic, this casserole-style dish offers a fresh take on classic Latin-inspired cuisine.
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Recipe Information
Ingredients
- 4 pieces ripe plantains
- 2 tablespoons olive oil
- 1 can (15 ounces) black beans
- 1 medium (chopped) onion
- 2 cloves (minced) garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 whole eggs
- 0.25 cup milk
- 2 tablespoons (chopped) fresh cilantro
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch round baking dish or springform pan.
Peel the plantains and slice them into 1/4-inch-thick rounds.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Fry the plantain slices in batches until golden brown on both sides. Add more oil as needed. Set aside on paper towels to drain excess oil.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic, ground cumin, and chili powder to the skillet. Stir and cook for 1 minute until fragrant.
Drain and rinse the black beans, then add them to the skillet. Use a fork to lightly mash some of the beans. Season with salt and black pepper. Cook for 2-3 minutes, stirring occasionally, then remove from heat.
In a medium bowl, whisk together the eggs and milk until well combined.
Layer the prepared baking dish with half of the fried plantain slices, covering the bottom completely.
Spread the black bean mixture evenly over the plantains as the second layer.
Sprinkle half of the shredded mozzarella and cheddar cheeses over the black bean layer.
Arrange the remaining fried plantain slices on top of the cheese layer.
Pour the egg and milk mixture evenly over the layers, allowing it to seep through.
Top the dish with the remaining shredded cheeses.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
Let the torte cool for 5-10 minutes, then garnish with chopped fresh cilantro before slicing and serving.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 12.0 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 339 mg | 26% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 535 mg | 11% | |
*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.
