Plantain empanadas with mango and sweetcorn salsa and arroz verde

Preparation info
  • Serve


    • Difficulty


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By Paul Gayler

Published 2006

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It is vitally important that the plantains are just ripe (yellow with black mottling), as overripe black plantains are too starchy to wrap the beans.


  • 3 yellow-black mottled plantains (about 900 g)
  • 300 g black beans


Preheat the oven to 220°C/425°F/gas mark 7. Using a small knife, cut a slit through the peel of each plantain from top to bottom along the inner curve, then place in a baking tin. Bake in the oven for