Guatemalan Rellenitos de Platano

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"Serve these sweet-savory Guatemalan snacks with sour cream."
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1 h 30 m servings 203 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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 SPLENDA(R) Granulated Sweetener 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.


  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 rellenito


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SO good. I make these every year to celebrate my Guatemalan born daughter's birthday.

Good recipe, very delicious. I made this for my in-laws who are Guatemalan and they loved it!

so good, just make sure the plantains are ripe, this way you won't even need sugar at all, the plantains natural sugar is more than enough.

I made these over the weekend and added powdered sugar to top them off. I made many of them and none lasted. This is very close to to he original recipe and less time consuming. But I suggest to...

My mother makes this recipe and it is a wonderful sweet treat for the entire family, including the in laws that are not from Guatemala.

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