These black bean and plantain enchiladas bring together savory beans, tender vegetables, and the mellow sweetness of ripe plantain. Red enchilada sauce and melted Monterey Jack tie the filling and tortillas together in a cozy baked main course.
The plantain adds a distinctive texture and flavor without taking over the dish. Cumin and chili powder season the filling, while fresh cilantro and lime bring a bright finish.
Choose a plantain for the texture you want
Look for a large ripe plantain, and use its peel as a guide to the flavor and texture you prefer. A yellow plantain with some black spots will be softer and sweeter. A mostly green plantain will stay firmer and taste less sweet. Either choice works with the black beans and vegetables; the difference is how noticeable the plantain’s sweetness and softness will be.
Cut the peeled plantain into even cubes so the pieces cook at a similar pace in the skillet. Stir occasionally as it cooks with the onion and bell pepper. The goal is tender pieces that still hold their shape, rather than a filling that turns mushy. Let the plantain develop some color while keeping an eye on the vegetables.
Build a filling that stays cohesive
The onion and red bell pepper make a savory base, and olive oil helps them cook evenly. Once the plantain has had time to soften, cumin and chili powder add warmth. Stir the seasonings through before adding the drained and rinsed black beans so they coat the filling instead of collecting in one spot.
Fold the beans in gently. They should warm through and remain mostly whole, giving the filling substance alongside the tender vegetables and plantain. Taste for balance before filling the tortillas: kosher salt should bring out the other flavors, while the spices complement rather than hide the plantain.
Keep the tortillas and sauce in balance
A layer of red enchilada sauce on the bottom of the baking dish helps keep the tortillas from sticking and adds flavor underneath. Divide the filling evenly among the flour tortillas, then roll them snugly and arrange them seam-side down. That placement helps the rolls hold together as they bake.
Pour the remaining sauce over the tortillas and spread it across their surfaces, then add the shredded Monterey Jack. Baking uncovered lets the sauce bubble and the cheese melt, with browned spots on top. Use the recipe card’s doneness cues: the sauce should be bubbling and the cheese melted and browned in spots. If the rolls are packed tightly, take care to cover the edges with sauce so they do not dry out.
Finish with fresh, bright flavor
Give the baked enchiladas the resting time listed on the recipe card before serving. This brief pause helps the filling settle, making the rolls easier to lift without spilling. Finish with chopped fresh cilantro and lime wedges. The cilantro adds a fresh herbal note, and a squeeze of lime balances the rich cheese and savory sauce.
For the best texture, serve the enchiladas while the sauce is still bubbling hot and the cheese is melted. Keep the lime wedges close so everyone can add brightness to taste.
Frequently Asked Questions
How ripe should the plantain be?
Choose based on the texture and sweetness you prefer. A yellow plantain with some black spots will be softer and sweeter, while a mostly green one will stay firmer and taste less sweet. Cut it into even cubes so it cooks consistently.
How can I keep the filling from becoming mushy?
Cook the plantain until tender but still holding its shape, and stir the beans in gently so they remain mostly whole. Evenly sized plantain cubes also help the pieces soften at a similar pace instead of some breaking down before others are ready.
Why do the enchiladas rest before serving?
Resting after baking gives the filling a chance to settle, so the rolled tortillas are easier to lift and serve without spilling. Follow the rest time on the recipe card, then add cilantro and serve with lime wedges.
Black Bean and Plantain Enchiladas
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings20
minutes30
minutes750
kcal55
minutesFlour tortillas are filled with black beans, sautéed plantain and vegetables, then baked under red enchilada sauce and melted cheese.
Ingredients
- Filling
1 tbsp olive oil
1 small yellow onion, diced
1/2 red bell pepper, diced
1 large ripe plantain, peeled and cut into 1/2-inch cubes
1 tsp ground cumin
1 tsp chili powder
1/2 tsp kosher salt
2 (15-oz) cans black beans, drained and rinsed
- Assembly
2 cups red enchilada sauce
8 (8-inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese
- For serving
2 tbsp chopped fresh cilantro
1 lime, cut into wedges
Directions
- Heat the oven to 400°F. Spread 1/2 cup enchilada sauce over the bottom of a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 3 minutes, stirring occasionally. Add the plantain and cook for 5 minutes, stirring now and then. Stir in the cumin, chili powder, salt and black beans, and cook for 2 minutes.
- Spoon the filling into the tortillas, dividing it evenly. Roll each tortilla and place it seam-side down in the baking dish. Pour the remaining enchilada sauce over the tortillas and sprinkle with the cheese.
- Bake uncovered for 20 minutes, until the sauce is bubbling and the cheese is melted and browned in spots.
- Let the enchiladas rest for 5 minutes, then top with cilantro and serve with lime wedges.
Notes
- A yellow plantain with some black spots will be softer and sweeter; a mostly green plantain will stay firmer and taste less sweet.
