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 🤗.
- 4 lg. ripe spotty plantains
- 2 tbsp coconut oil, melted or coconut oil spray
- 2, 15oz cans black beans, drained
- 2tsp ground cumin
- salt to taste
“Cheese” replacement sauce:
- 1 lg. can pumpkin puree
- 1 large can store bought enchilada sauce or
- 1 28oz can stewed tomatoes and 1 packet enchilada seasoning
- Preheat oven to 425* and line 2 baking sheets with parchment paper.
- 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.
- 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!
- 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.
- Blend your tomatoes and enchilada seasoning really well so the mixture is homogenous.
- Open your can of pumpkin puree
- 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.
- 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!