Salvadoran FoodSalvadoran ripe plantain rellenos with black beans and hard cheese, with roasted tomato sauce and cilantro cream
Golden mashed ripe plantain bites stuffed with seasoned black beans and Salvadoran hard cheese, served with a roasted tomato sauce and a fresh cilantro cream. This is an original recipe inspired by traditional Salvadoran flavors, ideal as a main dish or light dinner.
Ingredients
- 3 medianos 900 g ripe plantains (pelados and cut en trozos)
- 1 1/4 tazas 250 g cooked black beans (escurridos lightly)
- 1 taza 120 g grated Salvadoran hard cheese (or queso fresh firme grated)
- 1/2 unidad 80 g white onion (divided en dos partes)
- 3 dientes 9 g garlic (divided)
- 1/2 taza 20 g fresh cilantro (leaves and stalks tiernos)
- 4 medianos 500 g ripe tomatoes (cut a the mitad)
- 1 pequeño 20 g green chile (without semillas for menos picor)
- 1/2 taza 120 ml Salvadoran cream (for the cream of cilantro)
- 4 cucharadas 60 ml vegetable oil (divided)
- 1 1/4 cucharaditas 7 g salt (or to taste, divided)
- 1/2 cucharadita 1 g ground cumin (for the frijoles)
- 1/2 cucharadita 0.5 g dried oregano (for the sauce)
- 1/4 cucharadita 0.5 g black pepper (freshly ground)
- 1/4 taza 60 ml water (for ajustar the sauce si hace falta)
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. Cook over medium heat for 15 minutes, until very soft. Drain well and mash while still hot until you have a thick, workable puree. Set aside.
- 2
2. While the plantains cook, make the filling. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add half of the white onion, finely chopped, 1 minced garlic clove, the ground cumin, and a pinch of salt. Cook for 2 to 3 minutes until the onion is translucent.
- 3
3. Add the cooked black beans to the skillet and lightly mash them with a fork. Season with 1/4 teaspoon salt and the black pepper. Cook for 4 minutes, stirring, until thickened. Remove from the heat and let cool slightly.
- 4
4. Mix the grated hard cheese with the warm beans to make the filling. Set aside.
- 5
5. For the sauce, preheat the oven to 425°F (220°C). Place the ripe tomatoes, the remaining white onion, 2 garlic cloves, and the green chile on a tray. Drizzle with 1 tablespoon vegetable oil and sprinkle with the dried oregano and 1/2 teaspoon salt. Roast for 20 minutes at 425°F (220°C), until the tomatoes are soft and lightly browned at the edges.
- 6
6. Blend the roasted tomatoes, roasted onion, roasted garlic, green chile, and 1/4 cup (60 ml) water until smooth. If desired, heat the sauce for 2 more minutes in a saucepan to thicken slightly.
- 7
7. For the cilantro cream, blend the Salvadoran cream with the fresh cilantro and a pinch of salt until smooth and pale green. Chill until ready to use.
- 8
8. With lightly oiled hands, take a portion of the mashed plantain, flatten it in your palm, place a spoonful of the bean and cheese filling in the center, and close it to form a small oval or cylinder. Repeat until all the puree and filling are used.
- 9
9. Heat the remaining 2 tablespoons vegetable oil in a wide skillet over medium heat. Brown the plantain rellenos in batches for 2 to 3 minutes per side, until well caramelized and firm outside.
- 10
10. Serve the hot rellenos over the roasted tomato sauce and finish with the cilantro cream on top or on the side.
Chef tips
If the plantain puree feels too soft, let it rest for 5 minutes before shaping. Lightly oiling your hands helps prevent sticking.
Substitutions
You can use cooked red beans instead of black beans. If Salvadoran hard cheese is unavailable, substitute firm fresh cheese or low-moisture mozzarella. Salvadoran cream can be replaced with mild sour cream.
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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