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Guatemalan Rellenitos de Platano

Course Dessert
Cuisine Guatemalan
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 rellenitos
Author International Cuisine


  • 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


  • 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.
  • In a small saucepan over low heat, heat the refried beans. Stir in the sugar and salt. Remove from heat.
  • 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.
  • Heat oil in a deep-fryer or large skillet to 375 degrees F.
  • Fry rellenitos in oil until browned.
  • Drain on paper towels.
  • Sprinkle with powdered sugar and serve warm with cream