Black Bean and Plantain Enchiladas
Sweet and savory enchiladas filled with a hearty mix of seasoned black beans and caramelized plantains, all baked in a rich enchilada sauce. A flavorful and comforting vegan meal for two.
Prepare plantains and vegetables for filling
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the diced 1 ripe plantain and cook for 5-7 minutes, stirring occasionally, until golden brown and caramelized (turned slightly sticky and browned). Remove the plantain from the skillet and set aside. Add 1/2 finely chopped medium onion and 1/2 finely chopped red bell pepper to the same skillet (add a little more oil if needed). Cook for 5-7 minutes until soft. Stir in 2 cloves minced garlic and cook for 1 minute until it smells pleasant (fragrant).
💡 Pro Tips:
- •Caramelized means turned slightly sticky and browned from cooking sugar.
- •Fragrant means it smells good and aromatic.
Make the enchilada filling
To the skillet with the cooked vegetables, add 1 can rinsed and drained black beans. Stir in 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/8 teaspoon salt, and 1/16 teaspoon black pepper. Cook for 2-3 minutes, stirring, until heated through. Stir in the cooked plantains. Taste and adjust seasoning if needed. This is your enchilada filling.
💡 Pro Tips:
- •Mashing a small portion of the black beans against the side of the pan can make the filling creamier.
- •Mixing gently keeps the plantain pieces intact.
Assemble the enchiladas
Preheat your oven to 375°F (190°C). Pour 1/2 cup enchilada sauce into the bottom of a small (about 8x8 inch) baking dish and spread it evenly. Lightly warm the 6 small corn tortillas (microwave for 15-20 seconds per tortilla or heat briefly in a dry skillet) to make them pliable (flexible and easy to bend). Take one warmed tortilla and spoon about 1/4 cup of the black bean and plantain filling down the center. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling. Enchilada is a rolled tortilla dish.
💡 Pro Tips:
- •Pliable means flexible and easy to bend.
- •Warming tortillas prevents them from cracking when rolled.
Bake and serve
Pour the remaining 1 cup enchilada sauce over the rolled enchiladas in the baking dish. Cover the dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the sauce is bubbly and the enchiladas are heated through. Remove from oven. Garnish with 2 tablespoons chopped fresh cilantro, 1/2 sliced avocado, and 2 tablespoons vegan sour cream before serving immediately.
💡 Pro Tips:
- •Covering helps the enchiladas heat evenly and keeps them moist.
- •Serve immediately for best flavor and texture.
- Large skillet
- Medium bowl (for mixing filling)
- Small baking dish (8x8 inch or similar)
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡Ensure your enchilada sauce is certified vegan and gluten-free if those dietary tags are critical.
- 💡For extra heat, add a finely minced jalapeño or a pinch of cayenne pepper to the filling.
- 💡Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
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