 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
3 large ripe (heavily spotted yellow to brown) plantains |
about 1/2 cup olive or vegetable oil for sautéing |
2 to 3 cups cold cooked cuban black beans |
1 cup finely grated monterey jack cheese (about 4 ounces) |
Directions:
1. Preheat oven to 400°F.
2. Cut ends from plantains and peel fruit. Cut each plantain lengthwise into 4 slices. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté slices in batches, without crowding, until golden brown, 1 to 2 minutes on each side (use 2 spatulas to turn slices). With a spatula transfer plantains as sautéed to brown paper to drain. When plantains are cool enough to handle, shape each slice into a ring, with ends overlapping by about 1 inch, and secure ends with a wooden pick. Arrange rings, without touching, in a large baking dish and fill centers with black beans.
3. Bake rolls in middle of oven until beans are heated through, about 10 minutes. Mound Monterey Jack on top of beans and bake until cheese is melted, about 2 minutes.
|
|