The plantain is a widely used ingredient in Latin American cuisine and in this recipe for ripe plantain canapés that I share I am going to show you how to easily incorporate it into your diet. This variety of banana is distinguished by its texture and its high content of starches that require prior cooking to be able to consume them.
This recipe for plantain tartlets, baskets or baskets is very healthy, since it hardly needs oil or other type of fat for its preparation and they are also prepared without any type of flour, and therefore do not contain gluten. You can fill the sweet plantain baskets with anything, and if you omit the garlic and salt from the recipe, you can fill them with something sweet.
Ingredients to make plantain canapés:
- 2 units of plantain or green plantain
- ½ cup cooked black beans
- ¼ cup sweet corn
- 2 tablespoons of lemon juice
- 1 pinch of salt
- 1 tablespoon of olive oil
- 2 cloves of garlic
- 1 unit of Onion
How to make plantain canapés:
To make these ripe plantain baskets, the first thing to do is peel the plantains and cut them into thick slices. Heat plenty of water in a saucepan along with the lemon juice, salt and half a tablespoon of oil. Cook the bananas until they are soft. Meanwhile, prepare the filling for the ripe plantain baskets. She chops the onion and a clove of garlic and fry them. Add the drained corn and beans to the sauce and sauté for 5-7 minutes. Preheat the oven to 200ºC. When the bananas are soft, drain them and mash them well with a fork or in a blender. Add a clove of minced garlic, salt to taste and half a teaspoon of olive oil to the dough for the banana canapés. Mix well.
To prepare the ripe banana baskets you need a muffin tin (preferably silicone). Grease the mold with a little oil, take small portions of dough and cover the edges by flattening well with your fingers. Bake the sweet plantain baskets for 20 to 25 minutes until golden brown. Unmold the canapés of ripe plantain and fill them with the beans. As an option, you can grate some cheese on top before serving.
