Guatemalan rellenitos de plátano are a beloved dessert made from very ripe plantains filled with sweetened black beans, lightly fried until golden, and served warm. These small, comforting treats combine the caramelized sweetness of black plantains with a rich, slightly sweet bean center. They are traditionally dusted with powdered sugar and often enjoyed with a drizzle or side of cream. Serve them hot for the best texture and flavor — they pair especially well with a strong cup of coffee.
The key to great rellenitos is using very ripe plantains. The black-skinned plantains are ideal because their flesh is sweeter and softer than green or yellow plantains, giving the mashed exterior a naturally sweet, moist texture that contrasts beautifully with the bean filling. A helpful prep trick is to cut the plantains into chunks and cook them with the skin on; once cooked, the skin peels away easily and the flesh is simple to mash.
Below you’ll find a clear, easy-to-follow recipe card with ingredients and step-by-step instructions. Additional tips and serving suggestions follow the recipe to help you get perfect rellenitos every time.
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Guatemalan Rellenitos de Plátano
Course: Dessert
Cuisine: Guatemalan
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 12 rellenitos
Author: International Cuisine
Ingredients
- 6 plantains (very ripe, black ones preferred), cut into chunks
- 1 canela stick (cinnamon)
- 1 can refried black beans
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 quart oil for frying
Instructions
- Place the plantain chunks in a large pot and cover with water. Add the canela stick and bring to a boil. Reduce the heat and simmer until the plantains are tender, about 15 minutes. Drain, remove the peel, and mash the cooked plantains until smooth.
- Warm the refried black beans in a small saucepan over low heat. Stir in the sugar and salt to taste, then remove from heat. The filling should be sweet and slightly thick so it holds together when shaped.
- To form each rellenito, take a palm-sized portion of mashed plantain and flatten it into a disc. Place about a teaspoon of the sweetened bean mixture in the center. Fold the plantain around the filling and shape it into an egg-shaped ball, sealing the filling inside. Avoid overfilling to prevent splitting during frying.
- Heat oil in a deep-fryer or a large, heavy skillet to 375°F (190°C). If you don’t have a thermometer, test the oil with a small piece of plantain: it should sizzle and turn golden within seconds.
- Fry the rellenitos in batches until they are evenly browned on all sides and heated through, about 2–4 minutes per batch depending on size. Do not overcrowd the pan; maintain the oil temperature between batches.
- Remove the rellenitos with a slotted spoon and drain on paper towels to remove excess oil.
- Serve warm. Sprinkle with powdered sugar and offer cream (or a lightly sweetened crema) on the side for dipping.
Tips and Variations
Use very ripe plantains for the proper sweetness and texture; underripe plantains won’t mash smoothly and will taste starchy. Cooking the plantains in their skins makes peeling easier and helps keep the flesh moist. When shaping, press the edges firmly to seal the filling inside so it won’t leak during frying.
For a slightly different profile, you can add a pinch of ground cinnamon or a drop of vanilla to the mashed plantains. If you prefer a lighter version, rellenitos can be brushed with oil and baked at 400°F (200°C) until golden, though the texture will differ from the traditional fried version.
Storage and Reheating
Rellenitos are best enjoyed freshly made, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet or a preheated oven until warmed through to help restore some of the crisp exterior. Avoid microwaving, which can make them soggy.
Serving Suggestions
Serve rellenitos warm with a dusting of powdered sugar and a side of cream or crema. They make a pleasant dessert or a sweet snack and are an excellent accompaniment to a cup of strong coffee. Offer them at gatherings as finger food, and consider serving small portions with a fresh fruit compote for contrast.