This one is time intensive, but when you work from home, it's easy to do this one in steps throughout the day. Some of my plantains got burnt and I couldn't use them. I should have adjusted with a smaller casserole dish, but you know, live and learn.
Source: Minimalist Baker | Serves: 12 | Time: 1.5 hrs
Changes: used a different "cheese" recipe... really that's it.
Ingredients
4 large ripe, spotty #plantains
2 tbsp coconut oil, melted
2 15-oz cans black #beans (well drained // 2 3/4 cups cooked beans)
2 tsp ground cumin
Salt to taste
1 recipe sweet potato nacho "cheese"
2 cups enchilada sauce
Cilantro, to serve
Chopped jalapeno, to serve
Avocado slices, to serve
Instructions
Preheat oven to 425F and line two baking sheets (or more as needed) with parchment paper.
Carefully peel plantains, and one at a time, lay on a flat surface and thinly slice lengthwise – each plantain should yield about 5 thin slices. Arrange on your baking sheets in an even layer.
Brush plantains with melted coconut oil on both sides. Bake for about 20-30 minutes or until golden brown on both sides, being sure to rotate the pans and use a spatula to carefully flip the plantains near the halfway point to ensure even baking. You’re looking for tender, golden-brown plantains with a caramelized taste. Set aside and lower oven heat to 375F.
In the meantime, add drained black beans to a large saucepan and add cumin. Heat over medium heat until bubbling, stirring frequently – about 5 minutes. Season to taste with salt and stir. Then turn off heat and set aside.
To assemble your enchilada bake, spread a thin layer of the enchilada sauce on the bottom of a 9×13-inch baking dish. Then add a layer of plantains. Next, add a thin layer of cheese sauce. Then add half the beans. Next, add a generous layer of enchilada sauce followed by another layer of plantains. Next, add another thin layer of cheese sauce and top with the rest of the beans. Add another layer of enchilada sauce, reserving a small amount for the top player. Then add your last layer of plantains and brush with/spread any remaining enchilada sauce. Top with any remaining cheese sauce.
Cover with foil and bake 30-35 minutes at 375F until hot and bubbly on the edges. Remove from oven and let cool briefly before slicing and serving. Enjoy as is or with sliced jalapeños, avocado, or fresh cilantro.