Plantain Black Bean Enchilada Bake
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 35 mins
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Servings
12
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Calories
2936 kcal
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Course
Main Course
Plantain Black Bean Enchilada Bake
Description
This Plantain Black Bean Enchilada Bake features ripe plantains sliced thin and oven-baked with coconut oil to develop a tender, caramelized texture and golden color. The baked plantains form the foundation layered with black beans seasoned with ground cumin and salt, heated until bubbling to concentrate flavors. A cashew-based cheese sauce enhanced with nutritional yeast, garlic powder, cumin, and optional chipotle chili provides a creamy and slightly spicy vegan cheese alternative. The whole dish is assembled and topped with enchilada sauce before baking or serving, resulting in a comforting and slightly sweet and smoky casserole. Optional toppings like cilantro, jalapeños, red onion, and guacamole add freshness and bright accents to the rich layers.
The combination of sweet caramelized plantains with earthy black beans and flavorful vegan cheese sauce makes this bake adaptable as a main or side dish. It balances creamy, sweet, and smoky components with a variety of textures from the soft plantains and creamy cheese sauce to tender beans.
When making the batch, careful baking of plantains on parchment and flipping halfway ensures even browning. The cheese sauce can be customized to spice level by adjusting chipotle or hot sauce. This offers a filling, plant-based meal that captures enchilada-style flavors in a novel baked format.
Ingredients
PLANTAINS
- 4 large plantain ripe, spotty
- 2 Tbsp coconut oil or sub other neutral oil, melted
BLACK BEANS
- 2 oz cans black beans (well drained // 2 3/4 cups cooked beans)
- 2 tsp cumin ground
- salt sea salt, to taste
CHEESE SAUCE
- 1 1/4 cup cashew nuts raw
- 4 Tbsp nutritional yeast
- 1/2 tsp salt sea salt
- 1/4 tsp garlic powder
- 1/2 tsp cumin ground
- 1/2 small chipotle chili in adobo sauce optional // or sub hot sauce // omit for less spicy queso
- water warm, for blending
ENCHILADA SAUCE
- 2 cups enchilada sauce (or store-bought)
FOR SERVING (optional)
- cilantro
- jalapeños
- red onion
- guacamole (or avocado)
Instructions
- Preheat oven to 425 degrees F (218 C) 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 (or spray with 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 375 degrees F (190 C).
- 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 make the spreadable cheese, add raw cashews to a food processor and process into a butter, scraping down sides as needed. Add spices and chipotle pepper and mix until a thick spread is formed. Then add warm water a little at a time and blend until a creamy spreadable “queso” sauce is formed. Taste and adjust flavor as needed, adding more chipotle pepper for heat, cumin for smokiness, salt for saltiness, or nutritional yeast for cheesy flavor. Set aside.
- To assemble your enchilada bake, spread a thin layer of the enchilada sauce on the bottom of a 9x13-inch (or comparable size) baking dish. (If multiplying this recipe, use more baking dishes as needed.) 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 - we scooped ours into a plastic bag, cut the corner off, and piped it on for easy application. But you can also just spread it on with a spoon.
- Cover with foil and bake 30-35 minutes at 375 degrees F (190 C) or 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, onion, or fresh cilantro. Guacamole would also be a great addition!
- Freeze leftovers up to 1 month or store covered in the refrigerator up to 4-5 days. Reheat in a 350-degree F (176 C) oven until hot.
Notes
- The chipotle chili in adobo sauce adds smoky heat to the cheese sauce but can be omitted or substituted with hot sauce for milder flavor.
- Ensure plantains are ripe and spotty for the best caramelization and sweetness when baking.
- Drain canned beans well to avoid excess moisture in the bake.
- Nutrition estimates exclude optional ingredients like toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 2936 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 293.6 | 15% |
| Carbohydrates | 49.9g | 17% |
| Protein | 8.3g | 17% |
| Fat | 9.1g | 14% |
| Saturated Fat | 3g | 15% |
| Sodium | 410.6mg | 17% |
| Potassium | 838.6mg | 18% |
| Fiber | 8.4g | 34% |
| Sugar | 16.8g | 34% |
| Vitamin A | 2600IU | 52% |
| Vitamin C | 18.2mg | 20% |
| Calcium | 50mg | 5% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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