Step 1

Place the cut plantains in water to cover in a large pot along with a canela stick. Bring to a boil, then reduce heat and simmer until tender, 15 minutes. Drain, remove peel and mash.

Step 2

In a small saucepan over low heat, heat the refried beans. Stir in the sugar and salt. Remove from heat.

Step 3

To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.

Step 4

Heat oil in a deep-fryer or large skillet to 375 degrees F.

Step 5

Fry rellenitos in oil until browned.

Step 6

Drain on paper towels.

Step 7

Sprinkle with powdered sugar and serve warm with cream