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Ripe Plantain Turnovers With Black Bean Filling

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Rick Bayless
Related tags
sides low fat vegetarian mexican

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Ingredients

3 to 4 large (about 2 pounds total) ripe (but not mushy) plantains

salt

1 15-ounce can black beans, drained

1 tablespoon olive oil

3 large garlic cloves, peeled and finely chopped

flour for forming the empanadas

vegetable oil to a depth of 1/2 -inch, for frying

1/4 cup grated Mexican queso anejo or other garnishing cheese like romano or Parmesan

1 cup salsa (Chipotle salsa is delicious with these empanadas)