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‘If you’re looking for the best Guatemalan rellenitos de platano recipe, you’ve come to the right place. I love to share traditional Guatemalan recipes, and this Guatemalan dessert is one of my favorites. Rellenitos are ripe plantains stuffed with refried black beans and covered in sugar. This sweet plantain recipe is one of the most delicious Guatemalan foods, a must-try dish if you are in the mood for something sweet and unique!
If you have never tried plantain rellenitos, you might think it is a strange combination of flavors. But you’ll be surprised at how amazing this plantain dessert is! It’s also a really easy Guatemalan recipe that you can make in less than 30 minutes.
Growing up, I remember eating rellenitos during birthday parties and special holidays. This is one of those recipes that always brings me great memories. So, if you’re traveling to Guatemala, make sure to try this delicious dish!
What are Rellenitos de Platano?
Rellenitos de plátano are a traditional Guatemalan dessert recipe. You make it with mashed plantains stuffed with sweet black beans. Often, Chapines like to mix the beans with Mexican chocolate. However, not all rellenitos are made with chocolate.
How Do You Make Rellenitos de Platano?
Rellenitos de platano is made with mashed, cooked, ripe plantain. Then, you stuff the mashed plantain with sweet black beans and fry it to make the rellenitos. And the final touch: you sprinkle or roll them in sugar. Yummy!
What are the Ingredients for Rellenitos?
You can make Rellenitos de plátano with just a few ingredients, including plantains, black beans, and sugar. There are many rellenito recipes, and every family has their own twist. Because of this, you will find many different versions of rellenitos.
Some plantain rellenito recipes mix chocolate into the beans. Sometimes people serve them with sour cream or more of the black bean chocolate sauce filling. However, there is not just one way to eat them; everyone has their preference. I love mine with sour cream!
When Do You Eat Rellenitos de Platáno?
Enjoy rellenitos de plátano as a dessert, appetizer, snack, or anytime. I love to serve them along with breakfast. I also eat them alone or as part of a bigger meal. In Guatemala, people often eat rellenitos during holidays like Nochebuena (Christmas Eve), las posadas navideñas, and New Year’s. They’re also popular street food.
Guatemalan Rellenitos de Plátano Recipe
Ingredients For Making Rellenitos
- 4 (yellow) ripe plantains
- 1 cinnamon stick
- 1 can of black refried beans (I use Ducal refried beans as it is the brand used in Guatemala. I find it at the Hispanic isle at Walmart)
- Vegetable oil
- 1 tablespoon of cocoa powder
- 4 teaspoons of sugar
- water
How to Make The Best Guatemalan Rellenitos de Plátano
- Wash the plantains. Cut off the ends of the plantains and discard them. Cut the remaining plantains into four parts, leaving the skin on.
- Heat a medium pot filled with water, leaving enough room to add the plantains. Bring water to a boil and add two tablespoons of sugar, cinnamon, and the plantains.
- Reduce the heat and cook for about 10 minutes or until the plantain feels soft. Don’t overcook it, as you don’t want it falling apart.
- Drain the plantains, saving the boiled water.
- Peel the skin off the plantains and remove the vein with the black seeds. Mash them into a smooth paste making sure there are no lumps. Let it cool.
- In a pan, cook the refried beans, two tablespoons of water, cocoa powder, and two tablespoons of sugar. Mix well until they form a soft paste.
- Heat sufficient oil in a large frying pan.
- Take a lime-sized ball of plantain paste and flatten it in your hand. Then form a little bowl.
- Add one teaspoon of the chocolate/bean mixture and close the bowl so it forms an egg-shaped ball with the chocolate/bean mixture inside. Make sure there are no holes or gaps so the filling cannot leak out.
- Fry the stuffed plantains until they cook into a light golden brown, turning them a few times to be uniformly cooked.
- Sprinkle with additional sugar before serving.
- You can serve them with sour cream or extra bean/chocolate sauce.
- To make the bean chocolate sauce, add more water to the bean/chocolate paste until it reaches the desired consistency.
More Delicious Guatemalan Recipes You’ll Love
Have you ever tried Guatemalan cuisine? It’s a delightful combination of Mayan and Spanish flavors, resulting in a one-of-a-kind taste experience. From the savory Hilachas to the comforting Pepian stew, your taste buds are in for a real treat. Trust me, once you try it, you won’t resist whipping up some of these recipes at home. So, let’s get our aprons on and get cooking!
Pollo En Jocón (Tomatillo Chicken Stew) Recipe From Guatemala:
This easy and healthy recipe for Pollo en Jocón, tomatillo, and cilantro chicken stew, is a traditional dish from Guatemala.
Guatemalan Hilachas De Carne:
An easy Instapot and slow cooker shredded beef stew recipe for a traditional Guatemalan dish. Similar to the Mexican Ropa Vieja recipe, it is a flavorful, easy-to-make shredded beef stew simmered in a velvety tomato-based recado sauce.
Guatemalan Pepián De Pollo:
This Guatemalan chicken stew is rich in flavors and spices. You can make Pepián with chicken, beef, or pork and stew it in a tomato-based sauce with toasted seeds and peppers.
Rosa De Jamaica:
Whether you’re a fan of fruity drinks or just looking for something refreshing for summer, Rosa de Jamaica is a must-try! Known for its vibrant red color and tangy taste, this Hibiscus tea is often served with a hint of lime and a touch of sugar, making it the perfect beverage to cool down on a hot day or to complement a meal.
Barquillos Recipe: Delicious Guatemalan Cookies:
If you’ve never had these delicious wafer roll cookies, you will fall in love with them! Barquillos are crunchy sweet cookies rolled into long cylinders, a super easy Guatemalan recipe.
Guatemalan Canillitas De Leche Recipe: An Easy And Quick 10-Minute Dessert:
In this post, you will find a quick recipe for Guatemalan canillitas de leche. It is a delicious 10-minute dessert using only three ingredients you probably already have in your pantry: powdered sugar, condensed milk, and powdered milk!
Guatemalan Molletes:
Here is a step-by-step recipe for making this easy and delicious dessert that will have your kids licking their fingers! Molletes are fried pan dulce or sweet bread stuffed with milky custard soaked in a delicious syrup made with panela or raw sugar and rum.
Guatemalan Horchata:
This refreshing rice drink from Guatemala is a total game-changer! With its creamy blend of rice, cinnamon, and vanilla, this traditional Guatemalan beverage is the perfect treat on a hot day. But it is also a light dessert or snack your kids will love. So, kick back, relax, and get ready to sip your way to paradise with every delicious drop!
Plátanos en Mole
Indulge in the rich and velvety flavors of Platanos en Mole, a sweet and savory Guatemalan dessert that will tantalize your taste buds. Featuring tender ripe plantains coated in a rich chocolate mole sauce, this traditional dish is perfect for any occasion.
Empanadas De Manjar De Leche (Filled With Custard)
Whether you’re looking for a sweet treat to enjoy with your morning coffee or a satisfying dessert to finish off your meal, these empanadas are sure to hit the spot. These delicious hand pies feature a flaky crust, and creamy custard filling will satisfy your sweet cravings!
Rellenitos de Platano, Guatemalan Recipe
This traditional Guatemalan recipe is made with ripe plantains filled with sweet black bean and chocolate paste.
Ingredients
- 4 (yellow) ripe plantains
- 1 cinnamon stick
- 1 can of black refried beans (I use Ducal as it is the brand used in Guatemala. I find it at the Hispanic aisle at Walmart)
- Vegetable oil
- 1 tablespoon of cocoa powder
- 4 teaspoons of sugar
- water
Instructions
- Wash the plantains. Cut off the ends of the plantains and discard them. Cut the remaining plantains into four parts, leaving the skin on.
- Heat a medium pot filled with water, leaving enough room to add the plantains. Bring water to a boil and add two tablespoons of sugar, cinnamon, and the plantains.
- Reduce the heat and cook for about 10 minutes or until the plantain is cooked and
feels soft. Make sure not to overcook it, as you don’t want it falling apart. Finally, drain the plantains saving the plantain water. - Peel the plantains and remove the vein with the black seeds. Mash them into a smooth paste making sure there are no lumps. Let it cool.
- In a pan, cook the refried beans, two tablespoons of water, cocoa powder, and two tablespoons of sugar. Mix well until they form a soft paste.
- Heat sufficient oil in a large frying pan.
- Take a lime-sized ball of plantain paste and flatten it in your hand. Then form a little bowl.
- Add one teaspoon of the chocolate/bean mixture and close the bowl so it forms an egg-shaped ball with the chocolate/bean mixture inside. Make sure there are no holes or gaps so the filling cannot leak out.
- Fry the stuffed plantains until they are light golden brown, turning them a few times so they are uniformly cooked.
- Sprinkle with additional sugar before serving.
- You can serve them with sour cream or extra bean/chocolate sauce.
- To make the bean chocolate sauce, add a bit more water to the bean/chocolate paste until it reaches the desired consistency.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 111Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 207mgCarbohydrates: 19gFiber: 3gSugar: 7gProtein: 3g
This recipe uses estimated serving sizes based on a 2,000-calorie-a-day diet. Values may vary depending on ingredients, brands, serving packages, or other nutritional factors.
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Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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Love your recipes! Thank you for sharing so us that moved from Guate at a young age can enjoy a little of our patria!
Why do I reserve the plantain water?
If the plantain puree is too dry you can add a bit of water so that it is at the right consistency for forming the plantain balls to make the Rellenitos.
I love this Guatemalan dessert / snack / appetizer… I also eat it with my breakfast!