Guatemalan Rellenitos de Platano
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Guatemalan
Serves: 12 rellenitos
  • 6 plantains, black ones cut into chunks
  • 1 canela stick (cinnamon)
  • 1 can refried black beans
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 quart oil for frying
  1. Place the cut plantains in water to cover in a large pot along with a canela stick. Bring to a boil, then reduce heat and simmer until tender, 15 minutes. Drain, remove peel and mash.
  2. In a small saucepan over low heat, heat the refried beans. Stir in the sugar and salt. Remove from heat.
  3. 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.
  4. Heat oil in a deep-fryer or large skillet to 375 degrees F.
  5. Fry rellenitos in oil until browned.
  6. Drain on paper towels.
  7. Sprinkle with powdered sugar and serve warm with cream
Recipe by International Cuisine at