Plátanos Fritos con Crema y Frijoles (Fried Plantain with Soured Cream and Beans)

Name: Plátanos Fritos con Crema y Frijoles (Fried Plantain with Soured Cream and Beans)
Total time: 25 min
Cuisine: Mexican
Ingredients: 3 very ripe plantains, skin almost black, peeled; 4 tbsp sunflower oil; 400g tinned refried beans; 150ml soured cream; 1 lime, juiced; 60g vegetarian feta, crumbled; 10g fresh coriander, chopped; 0.25 tsp flaky sea salt

Very ripe plantain fried until caramelised and sticky, served with hot refried beans and cool, tangy soured cream.

Time25 min
LevelEasy
Costabout £0.88 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 plates

Ingredients

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3very ripe plantainsskin almost black, peeled
4 tbspsunflower oil
400 gtinned refried beans
150 mlsoured cream
1limejuiced
60 gvegetarian fetacrumbled
10 gfresh corianderchopped
¼ tspflaky sea salt

Method

1
Slice the plantains on a slant into pieces about 1.5 cm thick.
2
Heat the oil in a large frying pan over a medium heat. Fry the plantain in two batches for 3 to 4 minutes per side, until deep golden brown and caramelised at the edges.
8 min
3
Drain on kitchen paper and sprinkle with a little salt.
4
Warm the refried beans in a small pan, stirring, until hot. Loosen with a splash of water if they are stiff.
5
Stir the lime juice into the soured cream to make a quick crema.
6
Spoon beans onto plates, add the plantain, then drizzle with the crema. Scatter over the feta and coriander and serve warm.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.