Fried Plantains with Black Beans and Cream

Fried Plantains with creamy black beans and Mexicana Crema

In Provo there is a restaurant called El Salvador  where I order fried plantains with an accompanying bean and cream dip. It was delicious, and it immediately became one of the best dishes I have ever had. It has been a little while since I’ve been back, so I don’t have a perfect memory of how it tasted. I am not an expert on the best way to cook plantains, make refried black beans, or make a delicious cream. However, when I made some basic versions and tried them out they were still very delicious. It might seem like a weird combination to some people, but it works, and it’s delicious.

Fried Plantains with creamy black beans and Mexicana Crema

Just a side note from Katie: We went to this restaurant, El Salvador, on our first date almost exactly four years ago! At the time, I wasn’t even sure if we were on a date. I thought it was fitting to share this meal on Valentine’s Day, since it’s inspired by the restaurant we first started our relationship at 🙂


  • 2 ripe plantains
  • 1 can of refried black beans
  • 1 container of crema Mexicana/Mexican cream
  • 1/4 cup of oil (I used blood orange olive oil)
six sisters menu plan


  1. 1. Peel the plantains. I ended up using a vegetable peeler. I used a mandolin slice the plantains lengthwise.
  2. 2. Heat up some oil to a medium-low heat. Sugar burns at lower temperature than most things, so don't overheat it.
  3. 3. The plantains should be done when they become somewhat transparent and crunchy
  4. 4. Mix a bit of the crema with the refried black beans to make it easier to dip.
  5. 5. Dip and enjoy.

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