Sauteed Plantains

Sauteed Plantains

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From the EatingWell Kitchen

Plantains are a starchy, less-sweet relative of the banana. They are typically sold underripe, with yellow skin, but are best when the skin is almost completely black. Buy underripe plantains about one week in advance and ripen on the counter.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2 teaspoons canola oil
  • 2 ripe plantains, sliced
  • ⅛ teaspoon ground chipotle pepper
  • 2 teaspoons chopped fresh cilantro, or parsley


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  1. Heat oil in a large nonstick skillet. Add plantain slices in a single layer and sprinkle with chipotle pepper. Cook until browned on both sides. Toss with cilantro (or parsley).

Nutrition information

  • Per serving: 260 calories; 5 g fat(1 g sat); 4 g fiber; 57 g carbohydrates; 2 g protein; 40 mcg folate; 0 mg cholesterol; 27 g sugars; 0 g added sugars; 2,063 IU vitamin A; 33 mg vitamin C; 6 mg calcium; 1 mg iron; 77 mg sodium; 896 mg potassium
  • Nutrition Bonus: Vitamin C (55% daily value), Vitamin A (41% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 4 starch, 1 fat

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