Black Bean Pumpkin Plantain Enchiladas

It’s a mouthful of deliciousness. A little spicy. A little savory. A little sweet. A little creamy. A little Tex-Mex. A lotta Delicious.

This is most definitely Minimalist Baker inspired! I had made her Black Bean Plantain enchiladas and absolutely fell in love! So I set out to make them again and had zero cashews and zero cheese 🤣🤷🏻‍♀️. Typical me. So I improvised with some pumpkin because, why not? I initially thought the sweet plantains would set the pumpkin off and it would be too sweet, but I decided to go for it and I’m super glad I did!

Ok. So here’s the basic run down. First, you need slice and roast some plantains until they look like this:

Then you need to layer a baking dish with these delicious plantains, spoonfuls of black beans, pumpkin purée and enchilada sauce:

Bake it and badabing! You’ve done it!

Enchilada casserole for all!

Here is a more precise run down of what you need and what to do 🤗.

Ingredients:

Plantains:

  • 4 lg. ripe spotty plantains
  • 2 tbsp coconut oil, melted or coconut oil spray

Black Beans:

  • 2, 15oz cans black beans, drained
  • 2tsp ground cumin
  • salt to taste

“Cheese” replacement sauce:

  • 1 lg. can pumpkin puree

Enchilada Sauce:

  • 1 large can store bought enchilada sauce or
  • 1 28oz can stewed tomatoes and 1 packet enchilada seasoning

Directions:

  1. Preheat oven to 425* and line 2 baking sheets with parchment paper.
  2. Peel plantains, lay them flat and thinly slice them lengthwise. You should get about 4-5slices per plantain, but it gets a little slippery/tricky so they might be a little irregular.
  3. Brush the plantains with coconut oil, or spray both sides and bake for 20-30 min until the plantains are golden/golden brown. Flip the plantains halfway through to make sure both sides cook evenly!
  4. While this is happening, add your drained black beans to a pot and add your cumin and salt. Heat through, turn off the heat and let that sit.
  5. Blend your tomatoes and enchilada seasoning really well so the mixture is homogenous.
  6. Open your can of pumpkin puree
  7. For assembly, I recommend laying all of your ingredients out assembly line style by your baking dish to make things easier on yourself. First spread a thin layer of enchilada sauce on the bottom. Then add a layer of plantains, then a thin layer of pumpkin puree and about half of your beans. Do this all over again, ending with a final layer of plantains and enough sauce to cover the top.
  8. Cover and bake for 30-35 min at 375 until hot and bubbly on the edges. Remove from heat and let this cool a bit before serving. Hooray! You did it!
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14 Comments Add yours

  1. OMG two thing i love pumpkin and enchiladas such a perfect combo my dear

    Liked by 1 person

  2. kumamonjeng says:

    What an interesting recipe which I have never thought you could use black beans here. This is really creative.

    Liked by 1 person

  3. Lisa says:

    I’m always struggling to know what to do with plantains, now I have a recipe idea! This looks delicious and healthy too.

    Liked by 1 person

  4. this loos so delicious and nutritious! I can not wait to try this at home 🙂

    Liked by 1 person

  5. Love this post from you esp I love to eat & enjoy all kinds of foods, a typical foodie
    Thanks so much for this yummy delicious post, am now craving for….
    cheers, siennylovesdrawing

    Liked by 1 person

  6. i love the color! black bean pumpkin is such an interesting flavor! I’d have to make some.

    Liked by 1 person

  7. Kalyan Panja says:

    Thanks for sharing this nice and easy pumpkin plantain enchiladas recipe. I would love to prepare it on a weekend.

    Liked by 1 person

  8. What an interesting combination of flavors. I’ve never tried black bean enchiladas.

    Liked by 1 person

  9. Amy says:

    Thank you for sharing this recipe- I adore this but have never tried to make it myself. I will now, seems more simple than I thought and how stunning is yours!

    Liked by 1 person

  10. There’s a restaurant nearby that services something similar. I don’t think they use pumpkin in their recipe though. Very nicely plated.

    Liked by 1 person

    1. Aww thank you! This was a really hard one to plate to be honest!

      Like

  11. Yeah Lifestyle says:

    What a lovely recipe! I have never cooked plantain this way and would love to try this as the flavour combination is so interesting

    Liked by 1 person

  12. Bev says:

    I bet you don’t feel hungry at all after eating this. It looks good but the most important thing it is a great healthy option.

    Liked by 1 person

    1. Definitely not hungry… especially if you have seconds like me🤣🙈

      Like

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