Baked Stuffed Plantains (Vegan)

Baked sweet plantains complement the savory, spicy vegan bean filling well. An easy weeknight treat with only 10 minutes of prep time for the perfect Meatless Monday meal.

Course Main

Cuisine African

Diet Gluten Free

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 422kcal

Author Imma

Ingredients

2-3 ripe plantains
2-3 tablespoons (30-45ml) canola oil
½ cup (60g) onions, diced
2 green onions, diced
1 teaspoon (5g) minced garlic
1-2 medium tomatoes, diced
1 14-ounce can black beans
1 teaspoon (2-3g) smoked paprika
1-2 tablespoons (4-8g) parsley
¼ cup (30g) green bell peppers, chopped
cooking spray
salt and pepper to taste

Instructions

Preheat the oven to 400°F (205℃). Line baking sheets with foil and coat with cooking spray or oil.
Using a sharp knife, cut both ends off the plantains for easier peeling. Slit a shallow line down the long seam of the plantain only as deep as the peel. Remove the peel by pulling it back.
Place plantains on a tray, lightly spray with cooking oil and bake for about 15 minutes. Flip them and bake for another 15 minutes or until golden brown and tender.
While the plantains are baking, add 2 tablespoons of oil to a saucepan, followed by onions, green onion, garlic, and tomatoes. Simmer for 5-7 minutes, stirring frequently to prevent burning. Add water by tablespoons if needed.
Then, add beans and continue cooking for 5-7.
Finally, add green pepper and parsley and adjust the seasoning to taste.
Remove baked plantains from the oven to cool for a couple of minutes, make a horizontal slit in the plantains, and stuff with equal amounts of beans mixture.
Serve hot.

Notes

Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition