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Plantain and Black Bean Bake

Category: Meals (Cuban-FL, citrus, pork, chicken, rice) Yield: 4 servings (scale 2/4/6/8 in the app) Prep 20 min Cook 60 min Total 80 min Method: OVEN Main: plantain Vegetarian

Layers of sweet ripe plantain, cumin-spiced black beans in tomato sauce, and melted cheese bake into a meatless casserole. Use plantains with mostly black peels for the sweetest flavor. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Wash the plantains and bell pepper under running water before cutting. Keep the shredded cheese refrigerated until you assemble the bake. Chill leftovers within 2 hours (1 hour if above 90°F) and reheat to 165°F.

Allergens: milk

Equipment

  • 9x13-inch baking dish
  • large skillet
  • spatula
  • aluminum foil
  • knife
  • cutting board

Ingredients (for 4 servings)

  • 4 very ripe plantains (mostly black peels)
  • 3 tablespoons vegetable oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 canned black beans, drained and rinsed (15-ounce cans)
  • 1 cup tomato sauce
  • 1/2 teaspoon salt
  • 2 cups shredded mozzarella or Monterey Jack cheese

Directions

  1. 1. Heat the oven to 375°F and grease a 9x13-inch baking dish with 1 teaspoon of the oil.

  2. 2. Wash the plantains and bell pepper under running water. Cut the ends off the plantains, slit the peel lengthwise, peel, and slice each plantain lengthwise into 1/4-inch planks.

  3. 3. Heat 2 tablespoons oil in a large skillet over medium heat. Fry the plantain planks in batches 2 to 3 minutes per side, until golden. Move them to a plate.

  4. 4. Add the remaining oil to the skillet and cook the onion and bell pepper 5 minutes. Add the garlic, cumin, and oregano and cook 1 minute.

  5. 5. Stir in the beans, tomato sauce, and salt and simmer 5 minutes, lightly mashing some of the beans.

  6. 6. Layer half the plantains in the dish, then half the bean mixture and 3/4 cup cheese. Repeat with the remaining plantains and beans, and top with the remaining cheese.

  7. 7. Cover with foil and bake 20 minutes. Uncover and bake 10 to 15 minutes more, until bubbling at the edges and the cheese is browned. Rest 10 minutes before cutting.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Choosing and frying very ripe plantains for natural sweetness.

Affordable substitution

Very ripe plantains are often marked down, and any low-cost shredded cheese blend works; cooked dried black beans can replace canned.

Optional variation

Add 1 cup frozen corn to the bean mixture for extra sweetness and color.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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