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Stuffing your baked plantains is a crucial step that enhances their flavor and texture. To ensure that you pack the filling effectively, follow these tips:

Sweet and Savory Baked Plantain Boats

Discover the joy of making Sweet and Savory Baked Plantain Boats! This versatile dish combines the natural sweetness of ripe plantains with a variety of savory fillings, offering a nutritious and satisfying meal. Perfect for any dietary preference, these customizable boats are easy to prepare, making them ideal for both novice cooks and seasoned chefs. Elevate your dining experience with vibrant flavors and delightful presentations that impress family and friends!
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Ingredients
  

2 ripe plantains (yellow with a few black spots)

1 cup cooked black beans (canned or homemade)

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup diced red bell pepper

1/2 cup diced red onion

1 teaspoon cumin

1/2 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

1/2 cup shredded cheese (cheddar or a dairy-free alternative)

1 ripe avocado, sliced

Fresh cilantro for garnish

Lime wedges for serving

Optional: hot sauce for an extra kick

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Prepare the Plantains: Cut the plantains in half lengthwise and scoop out some of the flesh gently using a spoon, creating a boat shape. Leave about 1/4 inch of plantain flesh to maintain structure.

      Bake the Plantains: Place the plantain halves on the prepared baking sheet, cut side up. Brush with a little olive oil and sprinkle with salt. Bake in the preheated oven for about 15 minutes, until they start to soften and lightly brown.

        Prepare the Filling: While the plantains are baking, heat the olive oil in a skillet over medium heat. Add the diced red onion and bell pepper, cooking until they are soft (about 3-5 minutes). Add the black beans, corn, cumin, smoked paprika, salt, and pepper. Stir well and cook for an additional 5 minutes until everything is heated through.

          Stuff the Plantains: Remove the baked plantains from the oven. Fill each boat with the black bean mixture, packing it slightly if necessary. Top each filled plantain with shredded cheese.

            Bake Again: Return the stuffed plantains to the oven and bake for another 10-15 minutes until the cheese is melted and bubbly.

              Serve: Once done, remove the plantains from the oven. Top with sliced avocado, a sprinkle of fresh cilantro, and serve with lime wedges. Add hot sauce if desired for an added kick.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4