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.

Plantain and Black Bean Enchiladas (Enchiladas de Plátano y Frijoles Negros)

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

  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, heat the plantain slices until they are golden brown on both sides. Remove from the skillet and set aside.
  3. In the same skillet, heat the black beans and season with cumin, chili powder, salt, and pepper.
  4. Warm the tortillas in the oven or microwave.
  5. 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.
  6. Place the rolled tortillas in a baking dish, seam side down.
  7. Pour the tomato sauce over the enchiladas and sprinkle with the remaining cheese.
  8. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
  9. 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