Golden Plantain & Black Bean Enchilada Bake with Smoky Adobo Crema

Discover a vibrant and comforting dish with our Golden Plantain & Black Bean Enchilada Bake. This recipe masterfully combines the natural sweetness of ripe plantains with hearty black beans, all baked in a savory enchilada sauce. Crowned with a zesty, smoky adobo crema, it's a unique twist on classic flavors that's surprisingly easy to make and perfect for a family dinner.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4 servings

Ingredients

• 3 ripe plantains (yellow with black spots), peeled and sliced into 1/4-inch rounds
• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1 (10-ounce) can red enchilada sauce
• 8 small corn tortillas, halved
• 1 cup shredded Monterey Jack or Mexican blend cheese
• 1/4 cup chopped fresh cilantro, for garnish
• For the Smoky Adobo Crema:
• 1/2 cup sour cream or plain Greek yogurt
• 1-2 tablespoons adobo sauce from canned chipotles in adobo (adjust to taste)
• 1 tablespoon lime juice
• Pinch of salt

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add sliced plantains and cook for 3-4 minutes per side, until golden brown and slightly softened. Remove from skillet and set aside.
3. In the same skillet, add chopped onion and cook until softened, about 5 minutes. Add minced garlic, cumin, chili powder, and smoked paprika, cooking for another minute until fragrant.
4. Stir in the rinsed black beans and cook for 2-3 minutes to warm through. Remove from heat.
5. Spread 1/4 cup of enchilada sauce on the bottom of the prepared baking dish. Arrange half of the halved corn tortillas over the sauce.
6. Layer half of the cooked plantains over the tortillas, then spread half of the black bean mixture over the plantains. Sprinkle with 1/2 cup shredded cheese.
7. Repeat the layering: remaining tortillas, remaining plantains, remaining black bean mixture, and then pour the remaining enchilada sauce evenly over the top.
8. Sprinkle with the remaining 1/2 cup shredded cheese. Bake for 20-25 minutes, or until cheese is bubbly and lightly golden.
9. While baking, prepare the Smoky Adobo Crema: In a small bowl, whisk together sour cream (or Greek yogurt), adobo sauce, lime juice, and a pinch of salt until smooth.
10. Once baked, let the enchilada bake rest for 5 minutes before serving. Drizzle generously with Smoky Adobo Crema and garnish with fresh cilantro.

Chef's Note

For the best flavor and texture, ensure your plantains are very ripe (mostly yellow with many black spots) as this provides the desired sweetness and soft consistency. You can adjust the amount of adobo sauce in the crema to your preferred spice level – a little goes a long way!

Make-Ahead Tips

Assemble the bake (without the crema) up to a day in advance, cover, and refrigerate. Add 10-15 minutes to baking time if baking from cold. Store leftover bake in an airtight container in the refrigerator for up to 3 days. Prepare crema fresh before serving.

Substitutions

Substitute black beans with pinto beans. For a dairy-free option, use vegan sour cream and cheese alternatives. If you prefer a milder flavor, omit the adobo sauce from the crema and simply use lime-cilantro sour cream. Try a layer of cooked rice or quinoa for added texture and heartiness.