Rellenitos de Platano Recipe -
Rellenitos de Platano Recipe
  • READY IN hrs

Rellenitos de Platano

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"This recipe is from Guatemala and it can be used as a dessert or an appetizer or a just because recipe. My grandmother taught me how to make it and if you are looking for something really different, then you just found what you are looking for! Make as much as you want and eat with a plain or with a little sugar on top or with sour cream like we do in Guatemala!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Place the plantains in water to cover in a large pot. Bring to a boil, then reduce heat and simmer until tender, 15 minutes. Drain and mash.
  2. In a small saucepan over low heat, heat the refried beans. Stir in the sugar and salt. Remove from heat.
  3. To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.
  4. Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C), or until a small amount of batter sizzles and browns in the oil. Fry rellenitos in oil until browned. Drain on paper towels.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2003

There is one ingredient missing on this recipe. Add 1 stick of cinnamon to the water when cooking the plantains (remove the stick before mashing them). Do the same with the black beans. This is the original Guatemalan recipe. Some people also like to add a square of "cinnamon chocolate" which you can get at Mexican or Central American stores.

Most Helpful Critical Review
Aug 29, 2006

These were okay. I really thought that they needed something more. I think next time I'll add a little salt to the plantains. Also, I used powdered sugar but I think they would really be better with sour cream as suggested. They might benefit from being fried in coconut oil as well. Thanks!

Apr 01, 2007

My mother-in-law made these for me when she was visiting from Guatemala and I have made them a few times. I omit the salt. My family loves them.

Jan 26, 2007

I grew up on platanos (plantains) and they are great! For a simpler treat, peel, slice up, and fry them in a bit of oil. The trick is to first let them ripen until the SKINS's all black and getting moldy. Yes, it sounds gross, but this lets the starches break down & makes the plaintains extra sweet! They're perfect with just some black beans and sour cream, but throw in some fried eggs and it's the best breakfast ever!

Aug 17, 2006

I love this recipe! I taught a Spanish class this summer and for our last class we all brought food, the only rule was that it had to be Latin. So I went on a search for something out of the ordinary and found this. Everyone loved it! I was surprised at how easy it was to work with the mashed plantain, I thought it would be too sticky but it wasn't. I didn't have any refried black beans so I used a can of black beans, drained most of the liquid and mashed them. Instead of sour cream I used "media crema" (table cream) that you can find in the Mexican aisle of most major grocery stores. I used platanos maduros and didn't try the cinnamon as another reviewer suggested but I might next time. I will definitely make this again. ¡Gracias por compartir esta receta tan buena!

Sep 08, 2011

For this recipe you MUST use ripened plantains, with green plantains it will taste completely different. It won't necessarily be bad but it is a totally different dish altogether because plantains change in texture and flavor when they ripen. If you use green, these will be more like a potato dumpling filled with beans and will favor a savory taste. If you use ripe plantains these will be softer and have a sweet taste, similar to a sweet potato fritter (slightly sweeter depending on the ripeness level of the plantains). I am using the potato/sweet potato analogy to give you an idea of the sweetness, not because the taste is the same.

Oct 01, 2004

I gave it 5 stars because it's sure to taste good. But what's missing from the recipe is whether one should use platanos maduros or platanos verdes.

Feb 10, 2010

I am Guatemalan born in the US and I've always had these. This is as close as you're going to get to the ones in El mercado central! couple of suggestions: Boil the plantains with a stick of cinnamon and use very rippened plantains. Greasy black peel almost moldy works best. It's easier to work with and is way sweeter.


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  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 34.5 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 304 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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