Go Back
Baked plantains have gained popularity as a versatile dish that can be enjoyed in various culinary contexts. Whether served as an appetizer, a side dish, or even a light meal, the sweet and savory baked plantain boats are sure to impress your taste buds. The appeal of this dish lies in its unique combination of flavors: the natural sweetness of ripe plantains harmonizes beautifully with savory ingredients, creating a delightful balance that is both satisfying and nutritious.

Sweet and Savory Baked Plantain Boats

Explore the delicious fusion of flavors with sweet and savory baked plantain boats. This versatile dish is perfect as an appetizer, side, or light meal. Ripe plantains offer a unique sweetness that beautifully complements savory ingredients like black beans, cherry tomatoes, and herbs. Packed with essential nutrients, they're not only tasty but also nutritious. Discover the simple preparation steps and enjoy a healthy, satisfying dish that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

4 ripe plantains (look for yellow with slight black spots)

1 cup cooked black beans (canned or homemade, rinsed and drained)

1 cup cherry tomatoes, halved

1/2 cup diced red onion

1/2 cup corn kernels (use fresh, frozen, or canned)

1/4 cup chopped fresh cilantro (plus extra for garnish)

1 tablespoon lime juice

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup crumbled feta cheese or a vegan alternative (optional)

1 avocado, diced (for topping)

Olive oil for drizzling

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will ensure it's hot enough to bake the plantains to perfection.

    Prepare the Plantains: Carefully slice the plantains in half lengthwise. Using a spoon, gently scoop out some of the flesh to create a shallow boat shape, taking care to keep the outer shell intact. Set aside the scooped-out flesh as you will incorporate it later.

      Boil the Plantain Boats: Bring a pot of water to a rolling boil. Add the plantain halves and boil for 5-7 minutes, just until they start to soften. Once softened, remove the plantains and let them cool slightly. Transfer them to a baking sheet lined with parchment paper.

        Prepare the Filling: In a large mixing bowl, combine the black beans, halved cherry tomatoes, diced red onion, corn kernels, chopped cilantro, lime juice, ground cumin, smoked paprika, salt, and black pepper. Stir everything together until well-mixed and fully combined.

          Fill the Boats: Generously spoon the filling mixture into each plantain boat, allowing it to mound slightly above the edges. If you wish, you can fold in some of the reserved plantain flesh for added flavor and texture.

            Top with Cheese: If desired, sprinkle a layer of crumbled feta cheese over the top of each filled plantain boat for a delightful creamy finish.

              Bake: Drizzle a light amount of olive oil over the filled plantains to help them crisp up. Place the baking sheet in the oven and bake for 20-25 minutes, or until the plantains turn golden and the filling is heated through.

                Garnish and Serve: After baking, remove the plantain boats from the oven and allow them to cool for a few minutes. Before serving, top each boat with diced avocado and sprinkle with additional fresh cilantro for an eye-catching finish. Enjoy these warm, sweet, and savory bites!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

                    Presentation Tips: Serve the plantain boats on a colorful platter, garnished with lime wedges to enhance the vibrant colors of this dish.