Rellenitos de Platano: Guatemalan Plantain and Bean Dessert

Rellenitos are proof that the simplest things are often the best. Two ingredients – ripe plantain and sweet black beans – fried and rolled in sugar. That is it. No fancy technique, no exotic spices, no complicated process. Just good ingredients done right.

You find rellenitos everywhere in Guatemala: market stalls, street carts, panaderias, and in every grandmother’s kitchen. They cost Q3-5 each – less than fifty cents – and they are dangerously addictive. The outside is warm, slightly crispy, naturally sweet from the ripe plantain. The inside is a dark, sweet, cinnamon-scented black bean paste. The sugar coating on the outside ties it all together.

This is the dessert that surprises visitors. “Black beans in a dessert?” Yes. And once you try it, you understand why it works.

Ingredients

For the Plantain Shell

• 4 very ripe plantains (the skin should be mostly black)
• 1/2 cup bread crumbs (miga de pan)
• 1 cinnamon stick (for boiling)
• 1 tablespoon sugar (for boiling)
• Pinch of salt

For the Black Bean Filling

• 2 cups refried black beans (frijoles volteados)
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cocoa powder (optional, some families add it)

For Frying & Finishing

• Vegetable oil for frying (about 1/2 inch deep)
• Granulated sugar for rolling

Step-by-Step Instructions

Step 1: Cook the plantains. Peel the ripe plantains and cut into large chunks. Place in a pot, cover with water, add a cinnamon stick and 1 tablespoon of sugar. Boil for 15-20 minutes until very soft – a fork should pass through effortlessly.

Step 2: Mash the plantains. Drain the plantains and discard the cinnamon stick. Mash immediately while hot until completely smooth with no lumps. Mix in the bread crumbs gradually until the mixture forms a pliable, slightly sticky dough that you can shape. If it is too wet, add a bit more bread crumbs. Add a pinch of salt.

Step 3: Prepare the filling. In a skillet over medium heat, warm the refried black beans. Add sugar, ground cinnamon, and optional cocoa powder. Stir constantly for 8-10 minutes until the mixture is thick enough to hold its shape when scooped – it should not be runny. Let it cool enough to handle.

Step 4: Shape the rellenitos. Take a golf-ball sized portion of the plantain dough (about 2 tablespoons). Flatten it in the palm of your hand into an oval about 1/4 inch thick. Place 1 tablespoon of the bean filling in the center. Fold the plantain dough around the filling, pinching the edges to seal. Shape into a smooth oval or disc, about 3 inches long.

Step 5: Fry. Heat oil in a skillet over medium heat – about 1/2 inch deep. The oil is ready when a small piece of dough sizzles immediately when dropped in. Fry the rellenitos for 2-3 minutes per side until golden brown. Do not crowd the pan.

Step 6: Finish. Remove with a slotted spoon and drain briefly on paper towels. While still warm, roll each rellenito in granulated sugar until coated. Serve immediately.

Como Lo Hacemos en Guatemala (Local Tips)

The riper the plantain, the better. Do not use plantains with yellow or green skin. You want them almost entirely black – this means maximum sugar content and the softest texture. Buy them days in advance and let them ripen on the counter.

The bean filling must be thick. Watery beans will leak out during frying. Cook the filling down until you can draw a line through it with a spoon and it holds. Some cooks add a bit of chocolate to the filling – not wrong, just a family variation.

Fry at the right temperature. Too hot and the outside burns before the inside warms. Too low and they absorb oil and become greasy. Medium heat, patience, golden brown on each side.

Eat them fresh. Rellenitos are best within 30 minutes of frying. As they cool, the sugar coating absorbs moisture and the texture changes. At the market, they make them continuously and you eat them right there.

Find Ingredients in the US

Approximate Nutrition (per rellenito)

More Guatemalan recipes: Torrejas (Semana Santa Dessert) | Atol de Elote (Corn Drink) | Ponche (Christmas Punch)

Related: Guatemala Food Guide | Food Prices | Free Things to Do in Guatemala