Plantain and Black Bean Enchiladas (Enchiladas de Plátano y Frijoles Negros)
Enchiladas de Plátano y Frijoles Negros, or Plantain and Black Bean Enchiladas, are a delicious and hearty dish from Nicaraguan cuisine. This vegetarian recipe combines the sweetness of ripe plantains with the savory flavors of black beans and cheese, all wrapped in a warm tortilla and topped with a zesty tomato sauce.
Ingredients
- 2 ripe plantains, peeled and sliced lengthwise
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheese
- 8 corn or flour tortillas
- 1 cup tomato sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat the plantain slices until they are golden brown on both sides. Remove from the skillet and set aside.
- In the same skillet, heat the black beans and season with cumin, chili powder, salt, and pepper.
- Warm the tortillas in the oven or microwave.
- Assemble the enchiladas by placing a spoonful of black beans and a few plantain slices in the center of each tortilla. Sprinkle with cheese and roll up the tortillas.
- Place the rolled tortillas in a baking dish, seam side down.
- Pour the tomato sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 10g
Supplies
Skillet Baking dish
Tools
Oven Knife Cutting board
Serving suggestions
Serve the enchiladas with a side of rice and a fresh green salad.
Tips & tricks
For a spicier kick, add some diced jalapeños to the black bean filling.
Cost
$10