Black Bean–Stuffed Plantains with Spicy Cilantro Sauce
For a meatless twist on stuffed plantains, we’ve swapped in black beans for the traditional ground beef filling. A finishing drizzle of bright, spicy sauce amps up the color and flavor.
- 6 ripe but firm plantains (look for yellow skin with spots of brown)
- 1 tablespoon canola oil
- 1 can black beans, drained and rinsed
- 2 scallions, white and light green parts only, chopped
- 1 medium tomato, finely chopped
- 1 jalapeño, seeded and very finely chopped
- 1 tablespoon lime juice (from ½ lime)
- Sea salt, to taste
Spicy Cilantro Sauce
- 1 small bunch cilantro, rinsed and stemmed
- ½ cup loosely packed parsley leaves, rinsed
- 1 small clove garlic, chopped ¼ cup lime juice (from about 3 limes)
- 3 tablespoons extra-virgin olive oil
- 2 jalapeños, seeded and minced Sea salt, to taste
- 1 cup grated Manchego
- ½ cup grated fresh mozzarella
- Heat oven to 350°F. Trim ends from plantains. Using a paring knife, cut a slit down the length of the plantain, just deep enough to cut the skin without slicing the flesh. Peel back the skin, remove the flesh, and rub it all over with oil. Tuck the plantain back inside its skin and place on a baking sheet. Repeat with remaining plantains. Bake until tender, about 40 to 45 minutes.
- Combine black beans, scallions, tomato, jalapeño, and lime juice in a small bowl, and add salt to taste.
Spicy Cilantro Sauce
- Add cilantro, parsley, garlic, lime juice, and olive oil to a blender or food processor and process until smooth. Stir in jalapeños and season with salt.
- When plantains are cool enough to handle, discard skins. Cut the flesh lengthwise about ⅔ of the way through the plantain to make a boat. Divide bean filling evenly among the plantains and top with cheeses. Bake until heated through, about 15 minutes. Once plantains have warmed through, broil for 1 to 2 minutes to brown the cheese, if desired. Drizzle spicy cilantro sauce over the top and serve.
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