Rellenitos de Platanos

Ingredients

• 4 very ripe plantains (almost black)
• 2 cinnamon sticks
• 1/2 cup of brown sugar
• 1 egg, beaten
• Pinch of salt
• 1 cup of frijolitos (refried beans)
• 1 tbs of cinnamon
• 1/3 cup of powdered sugar
• 4 tbs oil, divided
• Crema

Instructions

1. Peel and slice plantains and place in a medium pot with the cinnamon sticks and brown sugar.
2. Cover with water and bring to a boil. Reduce heat to low and simmer until plantains are soft and falling apart about, 20 minutes.
3. Drain and return to the same pan, this will help any excess moisture to evaporate.
4. Mash to a smooth consistency. Stir in egg and salt. Set aside to cool to room temperature.
5. Heat frijolitos in a tablespoon of oil in a small nonstick pan over medium low heat until heated through. Stir in the powdered sugar and cinnamon. Set aside to cool to room temperature.
6. Heat the remaining oil in a large non stick pan over medium heat until shimmering. Meanwhile take 3 heaping tablespoons of the mashed plantains and flatten in your hand.
7. Take 1-2 tablespoons of the sweetened frijolitos and place in the center of the plantains. Fold the plantains over the beans making sure to cover all of the beans, forming a two inch long round rellenito. You can add more plantain if necessary.
8. Place the rellenitos in the hot pan and brown all 4 sides (3 or 4 minutes each side). The rellenitos should end up being oblong in shape. Transfer to a paper towel lined plate to drain. Repeat until all the plantain mixture is used up.
9. Serve warm with crema drizzled over the top.

Quick notes

Gringo Tip: To help keeping the plantains from sticking to your hands when forming the rellenitos, keep a small bowl of water nearby to dampen your hands after forming each rellenito.