Guatemala - Rellenitos De Platano

Recipe by Baby Kato
READY IN: 1hr 30mins


  • 6
    plantains, peeled and broken into chunks
  • 1
    (16 ounce) can refried black beans
  • 1
    tablespoon white sugar
  • 1
    teaspoon salt
  • 1
    quart oil (for frying)


  • Place the plantains in a large pot and cover with water.
  • Bring to a boil, then reduce heat and simmer until tender, 15 minutes, then drain and mash.
  • In a small saucepan over low heat, heat the refried beans and stir in the sugar and salt, mix well then remove from heat.
  • To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.
  • Heat oil in a deep-fryer or large skillet to 375 degrees F or until a small amount of batter sizzles and browns in the oil.
  • Fry rellenitos in oil until browned and drain on paper towels.
  • Enjoy plain, with sugar or with sour cream.