Salvadoran FoodSavory ripe plantain stuffed rolls with black beans, quesillo, and roasted tomato sesame sauce
An original recipe inspired by home-style flavors from El Salvador: mashed ripe plantain, pan-seared until golden, stuffed with seasoned black beans and quesillo, served with a roasted tomato sesame sauce and a touch of crema. It balances sweetness, savoriness, and a crisp exterior with a soft center.
Ingredients
- 4 medianos 900 g ripe plantains (pelados and cut en trozos)
- 1 1/2 tazas 260 g cooked black beans (escurridos lightly)
- 180 g 180 g Salvadoran quesillo (deshebrado)
- 120 ml 120 ml Salvadoran crema (for servir)
- 4 medianos 500 g ripe tomatoes (for roasting)
- 1 mediana 150 g white onion (mitad for the sauce and mitad for the frijoles)
- 3 dientes 9 g garlic (2 for the sauce and 1 for the frijoles)
- 2 cucharadas 18 g sesame seeds (lightly tostado)
- 3 cucharadas 45 ml vegetable oil (divided)
- 1 cucharada 14 g butter (for majar the plátano)
- 1 1/2 cucharaditas 9 g salt (or to taste, divided)
- 1/2 cucharadita 1 g black pepper (divided)
- 1/2 cucharadita 1 g ground cumin (for the frijoles)
- 1/2 cucharadita 0.5 g dried oregano (for the sauce)
- 1/4 taza 60 ml water (for ajustar the sauce)
- 2 cucharadas 8 g fresh cilantro (chopped, for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Place the ripe plantain pieces in a pot with enough water to cover them. Bring to a boil and cook over medium heat for 12 to 15 minutes, until very soft. Drain well.
- 2
2. While the plantains cook, preheat the oven to 400 °F / 200 °C. Place the tomatoes, half of the onion, and 2 garlic cloves on a tray. Drizzle with 1 tablespoon vegetable oil and roast for 18 to 20 minutes, until the tomatoes are soft and lightly charred.
- 3
3. In a medium skillet, heat 1 tablespoon vegetable oil over medium heat. Add the remaining half of the chopped onion and 1 chopped garlic clove. Cook for 3 minutes until fragrant.
- 4
4. Add the cooked black beans, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the ground cumin. Cook for 4 to 5 minutes, lightly mashing the beans to create a thick filling. Remove from the heat and let cool slightly.
- 5
5. Transfer the roasted tomatoes, roasted onion, 2 roasted garlic cloves, sesame seeds, dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and water to a blender. Blend until smooth and saucy. If desired, warm it for 2 more minutes in a small saucepan to thicken slightly.
- 6
6. Place the cooked plantains in a bowl and mash them with the butter and 1/2 teaspoon salt until smooth and moldable. Let rest for 5 minutes so they are easier to handle.
- 7
7. With lightly oiled hands, take a portion of mashed plantain and flatten it in your palm. Add a generous spoonful of the bean filling and a little shredded quesillo. Close and shape into an oblong stuffed roll or large croquette. Repeat until all the mash, beans, and quesillo are used.
- 8
8. Heat the remaining tablespoon of vegetable oil in a large nonstick skillet over medium heat. Brown the stuffed rolls in batches for 3 to 4 minutes per side, until deeply caramelized and firm on the outside.
- 9
9. Serve the stuffed rolls hot with the roasted tomato sesame sauce spooned over or on the side. Add Salvadoran crema and finish with chopped fresh cilantro.
- 10
10. If you want to keep them warm while finishing the batches, place them on a tray in a 200 °F / 95 °C oven for up to 10 minutes.
Chef tips
Use very ripe plantains with dark skins for a sweeter mash that is easier to shape. If the mash feels too wet, let it rest a few minutes before forming the stuffed rolls.
Substitutions
You can swap the black beans for cooked red beans. Quesillo can be replaced with low-moisture mozzarella, and Salvadoran crema with mild sour cream or Central American-style crema.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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