Black Bean Plantain Enchilada Bake

Certainly! Here’s a tasty recipe for a Black Bean Plantain Enchilada Bake:


For the Enchilada Sauce:

  • Two tablespoons of olive oil
  • One small onion, finely chopped
  • Two cloves garlic, minced
  • One can (15 oz) tomato sauce
  • 1 cup vegetable broth
  • Two teaspoons of ground cumin
  • Two teaspoons of chili powder
  • One teaspoon dried oregano
  • Salt and pepper to taste

For the Enchilada Filling:

  • One can (15 oz) black beans, drained and rinsed
  • Two ripe plantains, peeled and sliced into thin rounds
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced bell peppers (a mix of colors)
  • 1 cup diced tomatoes
  • 1 cup shredded vegan cheese
  • 1/4 cup chopped fresh cilantro

Other Ingredients:

  • 8-10 corn tortillas


1. Prepare the Enchilada Sauce:

  1. Heat olive oil in a saucepan over medium heat.
  2. Add chopped onions and garlic, and sauté until softened.
  3. Stir in tomato sauce, vegetable broth, ground cumin, chili powder, dried oregano, salt, and pepper.
  4. Simmer the sauce for about 10-15 minutes until it thickens. Set aside.

2. Prepare the Enchilada Filling:

  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine black beans, plantain slices, corn kernels, diced bell peppers, diced tomatoes, shredded vegan cheese, and chopped cilantro. Mix well.

3. Assemble the Enchilada Bake:

  1. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  2. Warm the corn tortillas slightly to make them pliable.
  3. Spoon a portion of the filling onto each tortilla, roll it up, and place it seam-side down in the baking dish.
  4. Continue until all tortillas are filled and arranged in the baking dish.
  5. Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well-covered.
  6. Top with additional vegan cheese if desired.

4. Bake:

  1. Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes, or until the enchiladas are heated through and the sauce is bubbly.
  2. Optionally, remove the foil during the last 5 minutes to allow the cheese to melt and slightly brown.

5. Serve:

  1. Remove from the oven and let it cool for a few minutes.
  2. Garnish with extra cilantro and serve with your favorite toppings, such as avocado slices, vegan sour cream, or salsa.

Enjoy your flavorful Black Bean Plantain Enchilada Bake!

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