Vegan Stuffed Plantains
Delight your taste buds with these irresistibly flavorful vegan stuffed plantains, a dish that combines the natural sweetness of baked ripe plantains with a hearty, spiced black bean filling. Perfect for a satisfying main course or appetizer, this recipe features vibrant notes from sautéed red bell pepper, red onion, and garlic, enhanced with smoky paprika and cumin. Topped with gooey vegan cheese and fresh cilantro, every bite is as comforting as it is nutritious. Ready in under an hour, these stuffed plantains are easy to prepare and bursting with Caribbean-inspired flavors, ideal for impressing guests or indulging in a midweek treat. Serve them warm with a squeeze of fresh lime for a zesty finish that's sure to please!
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Recipe Information
Ingredients
- 4 whole ripe plantains
- 1 cup black beans
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium red onion
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh cilantro
- 1 tablespoon lime juice
- 0.5 cup vegan cheese shreds
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash the plantains and slice them in half lengthwise, keeping the peel on.
Place the plantains cut side down on the prepared baking sheet and bake for 20 minutes.
While the plantains are baking, heat the olive oil in a skillet over medium heat.
Dice the red bell pepper and red onion, and mince the garlic. Add them to the skillet and sauté until soft, about 5 minutes.
Stir in the black beans, ground cumin, smoked paprika, salt, and black pepper. Cook for another 3-5 minutes until warmed through.
Remove the skillet from heat and stir in the chopped fresh cilantro and lime juice. Set aside.
Take the plantains out of the oven and let them cool slightly. Carefully remove the peels and use a spoon to create a shallow cavity in the center of each plantain half.
Spoon the black bean mixture into the cavity of each plantain.
Sprinkle the vegan cheese shreds evenly over the stuffed plantains.
Return the stuffed plantains to the oven and bake for an additional 15 minutes or until the cheese has melted and is slightly golden.
Serve warm and garnish with additional cilantro or lime wedges if desired.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2565 mg | 112% | |
| Total Carbohydrate | 339.0 g | 123% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 131.9 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1049 mg | 81% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4644 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.
