Manatee Mangrove Black Bean Plantain Cups
Baked green-plantain cups hold cumin-lime black beans, corn, and cilantro for a hearty vegetarian bite.
Food safety
Rinse canned beans under clean running water and refrigerate leftovers promptly.
Equipment
- Muffin pan
- baking sheet
- small bowl
- fork or potato masher
Ingredients (for 4 servings)
- 2 large green plantains, peeled and cut into 1-inch chunks
- 1 tablespoon neutral oil
- 1 cup canned black beans, rinsed and drained (170 g)
- ½ cup corn kernels, thawed if frozen (80 g)
- 1 tablespoon fresh lime juice
- ½ teaspoon ground cumin
- 2 tablespoons chopped cilantro
- ¼ teaspoon salt
- Black pepper
- nonstick spray
Directions
Heat oven to 400°F (205°C). Lightly coat 8 muffin-pan wells with nonstick spray.
Simmer plantain chunks in water for 12–15 minutes, until fork-tender; drain well.
Mash plantains with oil and a pinch of salt. Press portions into the muffin wells to form small cups.
Bake cups for 12 minutes. Meanwhile, mix beans, corn, lime juice, cumin, cilantro, salt, and pepper.
Spoon bean mixture into the cups and bake 8–10 minutes more, until hot. Cool slightly before lifting from the pan.
Skill taught
Shaping a baked plantain base without deep-frying.
Affordable substitution
Use pinto beans or canned corn.
Party option: Set out lime wedges, chopped cilantro, and mild salsa so guests can finish their own cups.
Relaxed option: Serve the bean mixture over mashed plantains in small bowls instead of forming cups.
Leftovers and storage
Refrigerate filling separately from cups for up to 3 days; reheat and assemble before serving.