Rellenitos de plátano are a beloved Guatemalan dessert: ripe plantains are mashed, filled with sweet cinnamon-scented black beans, shaped into small ovals, and fried until golden. Their crisp outside and soft, gently sweet center make them satisfying warm or at room temperature, and the recipe uses straightforward ingredients with room for family-style variations.
Ingredients
- 4 large, very ripe plantains, about 2 lb (900 g) unpeeled; look for yellow skins with plenty of black patches
- 1 cup (170 g) cooked black beans, drained; canned beans are convenient
- 1/3 cup (65 g) packed brown sugar
- 1/2 teaspoon (1.3 g) ground cinnamon, for the bean filling
- 1/8 teaspoon (0.75 g) fine salt
- 2 tablespoons (30 ml) water, plus more only if needed to loosen the beans
- 8 cups (1.9 L) water, for boiling the plantains
- 3 cups (710 ml) neutral frying oil, such as canola or vegetable oil; the amount needed depends on your pan
- 1/4 cup (50 g) granulated sugar, for finishing
- 1/4 teaspoon (0.7 g) ground cinnamon, for finishing
Instructions
- Prepare the plantains. Trim off both ends, make a shallow cut lengthwise through each skin, and peel. Cut the plantains into chunks about 2 inches (5 cm) long. Very ripe plantains are soft and can be sticky, so use a paring knife to lift the peel if it does not come away easily. Put the chunks in a large saucepan and add the 8 cups (1.9 L) water.
- Cook until tender. Bring the water to a boil over high heat, then lower the heat to maintain a steady simmer. Cook the plantain chunks for about 18 minutes, or until a fork slides through the thickest pieces without resistance. Drain them well. Do not worry if the color darkens slightly; ripe plantains naturally become deeper in color as they cook.
- Make the bean filling. While the plantains cook, put the drained black beans, brown sugar, cinnamon, salt, and 2 tablespoons (30 ml) water in a small saucepan. Mash the beans with a fork or potato masher until most are broken down but a little texture remains. Cook over medium-low heat for about 5 minutes, stirring often, until the mixture looks thick and holds together on a spoon. Add water a teaspoon at a time only if the beans are too dry to mash. Scrape the filling into a shallow bowl.
- Mash and cool. Mash the drained plantains while they are still warm, using a potato masher or sturdy fork. Work until there are no large chunks, but stop before the mixture becomes gluey. Spread the mash in a shallow dish and let it cool for 15 minutes, until comfortable to handle. The bean filling should cool during this time too. A little warmth is fine; hot mash is much harder to shape neatly.
- Shape the rellenitos. Divide the plantain mash into 8 equal portions. Lightly dampen your hands with water to reduce sticking. Flatten one portion in your palm into a thick disk, place about 1 tablespoon of bean filling in the center, and fold the plantain around it. Pinch the seam closed and gently roll the portion into a smooth oval about 3 inches (7.5 cm) long. Patch any thin spots with a little extra mash so the filling cannot leak. Repeat with the remaining portions.
- Mix the finishing sugar. Stir together the granulated sugar and the remaining 1/4 teaspoon (0.7 g) cinnamon in a shallow bowl. Keep it nearby so the warm fried rellenitos can be coated while their surfaces are still slightly oily.
- Heat the oil. Pour the oil into a deep, heavy saucepan, leaving plenty of room above the oil, and heat it over medium heat to 350°F (175°C). Use a clip-on thermometer if available. If you do not have one, test with a small scrap of plantain mash: it should bubble steadily and rise to the surface, not brown immediately. Keep the pan handle turned inward and never leave hot oil unattended.
- Fry in batches. Carefully lower 4 rellenitos into the oil, leaving space between them. Fry for about 3 minutes, turning once or twice, until golden brown all over. Lift them out with a slotted spoon and set them on a wire rack or a plate lined with paper towels. Let the oil return to 350°F (175°C), then fry the remaining 4 for about 3 minutes. Toss each warm rellenito gently in the cinnamon sugar, or sprinkle the sugar over the top if you prefer a lighter coating. Serve warm or let them cool to room temperature.
Tips
- Choose genuinely ripe plantains. Mostly yellow fruit with black patches gives the mash enough sweetness and softness to hold together. Green or firm yellow plantains are starchier and less sweet, and their mash may crack when folded. If yours are only partly ripe, let them ripen at room temperature before making the recipe.
- Keep the filling thick. A loose bean mixture can seep through the plantain shell and make the oil splatter. Cook it until it forms a soft paste, and cool it before filling. If you accidentally add too much water, keep simmering and stirring until the extra moisture evaporates.
- Shape with damp, not soaking-wet, hands. A light film of water helps the sticky mash release from your palms. Too much water makes the surface slippery and can weaken the seam. Seal cracks carefully before frying, especially at the ends of each oval.
- Control the oil temperature. If the oil is too cool, the plantain absorbs more oil and can become heavy; if it is too hot, the outside browns before the center warms. Fry a few at a time and allow the temperature to recover between batches. Let used oil cool completely before disposing of it according to local guidance.
Serving Suggestions
Serve rellenitos as a snack or dessert, either freshly fried and warm or cooled to room temperature. The cinnamon sugar is a classic simple finish, but you can serve extra in a small bowl for anyone who wants a sweeter coating. A cup of unsweetened coffee is a natural pairing; its slight bitterness contrasts with the ripe fruit and sweet bean filling. Hot chocolate or a mild black tea also works well.
For a dessert plate, offer one or two rellenitos per person with slices of fresh fruit. Their filling is substantial, so they do not need a rich sauce. If you want a little contrast, a spoonful of lightly sweetened cream on the side is an option, though it is not necessary to enjoy them. For a casual gathering, arrange them on a platter after the sugar coating and let guests take them while they are still warm.
Variations
Guatemalan households and cooks may vary the sweetness, spices, shape, and finishing touch, so this is one practical home-style version rather than a claim that there is only one correct formula. Some versions use refried black beans, while others mash whole cooked beans as in this recipe. If using canned beans, choose plain beans, drain and rinse them, and cook the filling until thick; seasoned or salted beans can make the result unexpectedly savory.
For a more pronounced spice note, add a small pinch of ground cloves to the filling along with the cinnamon. Keep it restrained so it does not cover the plantain flavor. You can also reduce the brown sugar in the beans to 1/4 cup (50 g) if your plantains are exceptionally ripe, or leave off the cinnamon sugar and dust the finished pieces with only a little granulated sugar.
Black beans are the familiar filling, but cooked red beans can be used if that is what you have; the color and flavor will change slightly, while the method stays the same. For a less oily finish, cook the shaped pieces in a lightly oiled skillet over medium heat, turning carefully until browned on several sides. They will be softer and less evenly crisp than fried rellenitos, so make sure the seams are sealed and avoid crowding the pan.
Storage and Reheating
Let leftovers cool, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. The sugar coating may dissolve as the plantain releases moisture, and the exterior will soften, but the filling remains enjoyable. For best texture, store the cinnamon sugar separately and add it after reheating.
To reheat, place the rellenitos in a single layer in a 350°F (175°C) oven or toaster oven for about 8 to 12 minutes, turning once, until hot throughout. An air fryer also works: warm them at 325°F (165°C) for roughly 5 to 7 minutes, checking early so the sugars do not scorch. For food safety, reheat leftovers to 165°F (74°C). A microwave is quickest, but it softens the outside; heat in short intervals and expect a tender rather than crisp result.
For longer storage, freeze the cooked rellenitos in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven or air fryer. Their texture is best when freshly fried, so freezing is useful for keeping extras, not a way to preserve them at room temperature.
Frequently Asked Questions
Can I make rellenitos with plantains that are not fully ripe?
It is better to wait until the skins are yellow with many black patches and the fruit yields slightly when pressed. Less-ripe plantains have less sweetness and a firmer, starchier texture, which can make the mash harder to shape and more likely to split. Do not substitute ordinary bananas; they are softer and wetter and will not hold the filling in the same way.
Can I prepare any part of the recipe ahead?
Yes. You can cook the bean filling up to 2 days ahead and keep it covered in the refrigerator. You can also boil and mash the plantains several hours ahead, then cover and refrigerate them; bring the mash closer to room temperature before shaping so it is pliable. Shape the rellenitos shortly before frying for the most reliable seams and crispest finish.
Why did my rellenitos open in the oil?
The most common causes are a seam that was not fully pinched closed, a shell that is too thin around the filling, or a bean mixture that is too wet. Use about 1 tablespoon of filling per piece, cover it completely with mash, and smooth any cracks before frying. Also keep the oil at a steady temperature and avoid moving the pieces roughly during their first moments in the pan.
Can I use canned black beans?
Yes. Drain and rinse plain canned black beans, then measure 1 cup (170 g). Mash and cook them with the sugar, cinnamon, salt, and water as directed. Because canned beans vary in salt and moisture, taste the thick filling before shaping and adjust the sugar or salt a little if needed. If the beans are already very soft, take care not to add extra water unless the mixture needs it.
Do rellenitos have to be served hot?
No. They are especially crisp and fragrant shortly after frying, but they can also be served at room temperature. If making them ahead for a gathering, fry them close to serving time when possible, or reheat refrigerated portions in the oven to restore some of their exterior texture. Add the cinnamon sugar after reheating for a fresher finish.
Related
- Guatemalan Food Recipes: Traditional Pepián Stew
- Guatemalan Refried Beans: Creamy Frijoles Volteados
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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