simple black bean & plantain enchiladas

Processed with VSCOcam with a9 preset

i love plantains. love, love, love them. finding ways to cook them is always a little challenging, but i had a plantain that was the perfect shade of nearly black and ripe for cooking last night so i thought i’d give some enchiladas a shot. making them was incredibly easy and they turned out so delicious. the only requirement is the ripeness: you don’t want to open a plantain until it is almost completely black. other than that, it’s easy peasy.


  1. 1 ripe yellow plantain, cut into 3/4 inch rounds
  2. 1/2 yellow onion, chopped
  3. 1 can black beans, drained and rinsed
  4. 12 corn tortillas
  5. 1 tablespoon olive oil
  6. 1 can enchilada sauce (or make your own, recipe here:
  7. cilantro for garnish


  1. pre-heat oven to 375
  2. peel and slice the plantain into 3/4 rounds and chop the onion
  3. prepare the tortillas: heat 1 tablespoon olive oil in a sauce pan and then cook each individual tortilla until just warmed, about 30 seconds each side. you want each tortilla to be just softened so that they don’t break when rolling up your enchiladas
  4. pour a little of the sauce into the bottom of a 13 x 9″ casserole dish
  5. fill each tortilla with 3-4 slices of plantain and a scoop of onion & black beans and roll them up
  6. line the casserole dish with the enchiladas and pour the remaining sauce over the enchiladas
  7. cover dish with aluminum foil & bake until sauce is bubbling and ends are just beginning to crisp, about 40 minutes
  8. top with cilantro as desired

the end.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s