Skip to main content New<> this month
Get the Allrecipes magazine

Rellenitos de Platano

Rated as 4.7 out of 5 Stars

"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!"
Added to shopping list. Go to shopping list.


1 h 30 m servings 207
Original recipe yields 12 servings


{{model.addEditText}} Print
  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.


  • 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.

Nutrition Facts

Per Serving: 207 calories; 8.1 34.5 2.6 0 304 Full nutrition

Explore more


Read all reviews 18
  1. 23 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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 bett...

Most helpful
Most positive
Least positive

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 ...

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 gett...

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.

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 o...

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 plantai...

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.

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 cin...

I tried this recipe for an Xmas party. It went over great for those who weren't afraid to try it. I served it as an appetizer and it was yummy and not at all sweet. Use an electric mixer for mas...

All the family loved them. Next time omit the salt.