Black Bean Plantain Enchilada Bake

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Plantain Black Bean Enchilada Bake topped with Vegan Queso, sliced jalapeños, and shallot

Friends, behold one of the best things that’s ever come out of my kitchen: a savory, saucy, Black Bean Plantain Enchilada Bake! Just 10 ingredients required for this incredibly flavorful, hearty, comforting dish. Let’s do this!

Tray with ingredients for making our vegan Plantain Black Bean Enchilada Bake recipe

This isn’t your average enchilada bake, as it relies on roasted slices of plantains in place of tortillas, which not only add a naturally sweet balance but also keep this recipe both gluten- and grain-free!

Plantains are grown and enjoyed in many tropical regions around the world, especially in the Caribbean, Latin America, and West Africa. They are a relative of the banana, but tend to be larger and starchier. Mmmm, starch.

They can be consumed when green (unripe) or yellow (ripe). But in this recipe, we recommend spotty, yellow, ripe plantains which will be sweeter and caramelize nicely.

Just check out those plantains roasted until golden brown and slightly caramelized – swoon!

Tray filled with freshly baked plantains for making homemade vegan enchiladas

The next layer is black beans simply spiced with cumin and sea salt. We went with canned to save time, but you could also make our 1-Pot Black Beans from Scratch if you’d rather!

Stirring black beans and spices in a saucepan for homemade vegan enchiladas

All that’s left is sauce, and we went with two: a combination of our Easy Red Enchilada Sauce and this Creamy Cashew Queso.

The two together make this dish saucy, cheesy, smoky, and utterly delicious. Now, let’s layer.

Food processor filled with freshly made vegan queso

Layering is my favorite part because it’s so darn fun. Start with sauce, then plantains, then beans, cheese sauce, and so on and so forth until you have a multilayer, flavor-packed masterpiece that’s ready for the oven. Just a quick bake and it’s ready for your dinner table!

Showing a layer of Vegan Queso on our Plantain Black Bean Enchilada Bake
Baking dish filled with our recipe for Plantain Black Bean Enchilada Bake with Vegan Queso

We hope you LOVE this enchilada bake! It’s:

Hearty
Smoky
Savory-sweet
Cheesy
Fiber-packed
Versatile
& So delicious

This would make such a delicious meal for both weeknight dinners and hosting friends. It can also be prepped ahead of time, refrigerated, and baked later on to save time!

While delicious on its own, this bake would also pair well with Garlicky Guacamole + Baked Plantain Chips, Easy Red Salsa and chips, Mexican Quinoa Salad Cups with Avocado Dressing, 7-Layer Vegan Mexican Dip, and Ginger Beer Margaritas!

If you try this dish, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. We sincerely hope you enjoy this dish! Cheers, friends.

Using a fork to grab a bite of our Plantain Black Bean Enchilada Bake recipe

Plantain Black Bean Enchilada Bake

A flavorful twist on classic enchiladas with roasted plantains, black beans, smoky enchilada sauce, and cashew queso! Just 10 ingredients required, hearty, flavorful, and so delicious!
Author Minimalist Baker
Print
Plate and baking dish filled with our Plantain Black Bean Enchilada Bake recipe
4.95 from 53 votes
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 12
Course Entree
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

PLANTAINS

  • 4 large ripe, spotty plantains
  • 2 Tbsp coconut oil, melted (or sub other neutral oil)

BLACK BEANS

  • 2 15-oz cans black beans (well drained // 2 3/4 cups cooked beans)
  • 2 tsp ground cumin
  • Sea salt to taste

CHEESE SAUCE

  • 1 1/4 cup raw cashews
  • 4 Tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 small chipotle chili in adobo sauce* (optional // or sub hot sauce // omit for less spicy queso)
  • Warm water for blending

ENCHILADA SAUCE

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 9×13-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.

Video

Notes

*Learn more about chipotle chilies in adobo sauce here.
*
Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 12 servings)

Serving: 1 serving Calories: 293.6 Carbohydrates: 49.9 g Protein: 8.3 g Fat: 9.1 g Saturated Fat: 3 g Sodium: 410.6 mg Potassium: 838.6 mg Fiber: 8.4 g Sugar: 16.8 g Vitamin A: 2600 IU Vitamin C: 18.2 mg Calcium: 50 mg Iron: 3.2 mg

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  1. Sydney says

    This is one of my favorite recipes from Minimalist Baker! I typically used sweet potato instead of plantains and it turns out amazing!

  2. Erin says

    Came out great! I wish my plantains were more ripe, and I had to replace black beans with cannellini beans because my pantry betrayed me, but other than that I really enjoyed it and I’d definitely make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Erin! Just wait until you try it with black beans and ripe plantains =) yum!

  3. Angella says

    These were AMAZING! It was first time cooking with plantains, they are delicious. I used store bought Siete enchilada sauce. And followed the recipe exactly. The next time I make these I will definitely slice the plantains thinner as well as save a third of the queso to put on after it’s baked, it seems much more flavorful fresh as opposed to baked.

  4. Mary says

    Best dairy free queso I’ve had so far. Wow really good. I dont really like your ricotta (tastes too almondy-weird to me) so I’m still looking for other cheeses. I cant have dairy and this is truly an amazing substitute thank you so much.

  5. Niloufar says

    This is the most unique, amazing, INSANELY delicious, and creative dish I’ve made from your blog yet !!!! I have now made it over ten times, and have blown every single person who I have served this to, out of the water!!! Unreal!!!
    It is definitely very time consuming and always turns out to be a lot more labour intensive than I remember; however, there is a reason I go back to it again and again.
    Vegans and non vegans find this dish out of this world !!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Niloufar. We are so glad everyone enjoys it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  6. Emily says

    I don’t have the most powerful food processor. could I use cashew butter and add the rest of the ingredients for the cheese sauce to it so that I don’t have to blend plain cashew for mins?

  7. Nirupama says

    I really want to make this tonight! I want to use dairy-based cheese – what type do you recommend and how do you suggest i make the cheese sauce? thanks in advance!!
    I have yet to try a failed recipe from your site – they’re so thoughtful, well balanced and flavorful! eating healthy has never been easier or more delicious!

  8. Emily says

    These are literally the best enchiladas on earth. I am in love with them. Everyone needs to make these! The cashew queso is soooo good! Thank you for all of your recipes – they are getting me through this quarantine with a smile on my face. :)

  9. Pva says

    Loved this! I did a couple changes: I used a smaller square baking dish and thought it worked well for the amount of plantains/beans. I did not put nutritional yeast in the queso and still thought it was delicious! And I used store bought enchilada sauce. So good, especially with the jalapeño/cilantro and some guacamole on the side :)

  10. Laurie Koteen says

    I found this to be delicious. I will definitely make it again. The enchilada sauce was particularly good, but I also found the plantains to be a surprisingly good taste in this dish. Really, it was all just excellent. I can see using the enchilada sauce quite widely.

  11. Sarah says

    Do you add any liquid to the beans when cooking? If they’re just drained beans in a pot with cumin, how do they get bubbling?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, we use canned beans and find that there is enough moisture on them. If concerned, you could drain them less and boil off any extra liquid!

  12. Kaelyn says

    This was AMAZING! One of the best dishes I’ve ever made (so good that 3 of us ate 6 servings worth). Thanks for another awesome recipe!

  13. Vicky says

    Great dish! I think this is super creative! I made it over the weekend. It was a lot of time in the kitchen because I made your enchilada sauce and black beans from scratch. But so worth it! I was excited about these flavors combinations! Delicious! The only thing I wish was better were the plantains. They became harder when we ate the left overs. Any thoughts on why?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vicky, we’re so glad you enjoy the recipes! So we think that’s kind of the nature of plantains due to the resistant starch- when they get cold, they firm up. However, using riper plantains will reduce it a bit. Hope that helps!

  14. Samantha says

    This recipe was amazing! I used less ripe plantains just because I like them crispier and more savory, also the texture held up very well to the saucy additions. I did find, however, that more beans would have been nice and actually more plantains. The 9×13 dish just seemed too big. So next time I’ll either add more or just use a smaller dish. But seriously, this was soooo good! Thanks for another great recipe!

  15. Danielle says

    Very, very flavorful but too spicy!

    The recipe didn’t say exactly 1/2 of what for the chipotle chili in adobo sauce. So I used 1/2 of a 7 ounce can, 3.5 ounces.

    Next time, I’ll be sure to use a lesser amount of chipotle chili in adobo sauce.

    I did top the enchilada bake with fresh guacamole and fresh cilantro, so that cooled down my mouth.

    • Hannah says

      Haha! So, a can comes with many peppers in the sauce. The recipe calls for half of a single pepper in the can, not half the can! No wonder it was so spicy :)

  16. Janna Clark says

    Hi! Can I keep prep this recipe the day before I bake it? Thinking it would be great to heat up on a week night but I’d prefer to prep it on a weekend when I’m not rushed. Thanks! Always love your recipes!!!

  17. Ariana says

    This was so freaking delicious!! Please make this. I love plantains, and the combo of these individually-wonderful ingredients is heavenly. It’s not the fastest process, but the steps are very simple and it felt mindful and fun to make, and the same to eat. That queso is amazing- I added a lot of Adobe sauce peppers to mine. Definitely pile on the cilantro and jalapeños when serving to add freshness and create beautiful plant-based harmony. Thank you!

  18. Lindsey says

    Made this exactly But used a different recipe for the enchilada sauce. I was really worried about the plantains being mushy but was surprised how similar the texture was to a tortilla. I am vegetarian but do eat cheese and found this to be just perfectly satisfying with the cashew cheese. I added a little Harissa paste like your other quest recipe calls for. Everyone I made this for (including meat eaters) were pleasantly surprised and raved about it. I had two helpings last night and two helpings for lunch today. ? definitely will be making this again and again. It did take longer than expected though but worth it.

  19. Elizabeth Peterson says

    What could I use besides plantains. I’m really not a fan of those. I’m thinking Zucchini may work?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure how that would work but if you try it let know how it goes. I assume it may work it would just be more crunchy.

  20. Kiki says

    I am so glad to have found your website! This is again an amazing recipe that I now make every two weeks or so. I absolutely love the plantains and the cashew cheese in this dish.

  21. Becca says

    This has come to be my staple dinner recipe and I make it nearly once a week! Once you make it so many times, you get the hang of it, and it comes together super quickly. I do suggest taking her advice and using super ripe plantains as they will be much more tender and pleasant. I’ve used less ripe ones before and it made the entire bake a bit dry. Also, the cashew cheese sauce is delectable and so simply. I’ve never used the chipotle chili and it’s turned out amazing each time. Highly recommend.

  22. Melissa Clayton says

    Oh this was soooooo yummy. I made a cheese sauce with the cashews but I ran short so I made some cheese sauce out of feta and Mexican blend cheese also. I added corn to it also. Definitely use more plantains…at least 6. It was really really good, spicy and sweet, I’m impressed.

  23. Melissa Clayton says

    Oh this was soooooo yummy. I made a cheese sauce with real cheese, I like my cheese. I added corn to it also. It was really really good, spicy and sweet, I’m impressed.

  24. Layne S says

    SO GOOD! We literally went to the store to get more ingredients as soon as we finished our leftovers!

  25. Patricia Brunner says

    A follow up to my comments/review – instead of the enchilada sauce referenced in the recipe I used a simple recipe for a basic 10 Minute Enchilada Sauce that worked fine for me.

  26. Patricia Brunner says

    Question – I love the spreadable cheese so much but would like to use it as a spread. What do you suggest for thinning or amending the cheese recipe in order to transform it into a sauce?

  27. Patricia Brunner says

    This is one of my favorites – there’s an underlying sweetness from the roasted plantains that is perfectly offset by the heat and savory flavors. The spreadable cheese is out of this world- although I added more nutritional yeast (at least 3T extra), more cumin and more chipotle in adobo. I also pretty much eliminated the salt.

    Leftovers: I double-wrap them in individual servings and freeze. Easy last minute dinners!

  28. Katie says

    I’m making this tomorrow but my son has a nut and dairy allergy. Would it still taste great without the cheese sauce or do you have any suggest for what I could sub for the cashews? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, we haven’t tried it, but you may be able to sub our Cashew-Less Vegan Queso (use nut-free non-dairy milk) in this recipe. Or use a store-bought nut-free queso if you can find it! Hope that helps! If you give it a try, let us know how it goes!

  29. Debra Truman says

    I don’t have a food processor. Is there something I can buy in the store in substitute for the processed cashews?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      A cashew-based queso or nut cheese should work. If it is too thick, you may need to thin it with a little water by whisking in a bowl. Hope that helps!

  30. Barb says

    This was a little labor intensive with making the red pepper purée (used a food network recipe) and cashew sauce. But sooo worth it! I halved the recipe and made it in a loaf pan. I could have used 1 more plantain (used 2). Made it the day before and baked it the next day. Even the carnivore liked it! Thanks for all your great vegetarian/vegan recipes!!!!

  31. Beth says

    I was wondering if anyone has frozen the leftovers. I am one person in a house of meat eaters (I am vegetarian for medical reasons). I want to do more meal prep and freeze things for ease so I don’t go to the easy but bad for you food choices. Any suggestions?

  32. Brian Taschner says

    So I made the beans in a saucepan after sautéing 1/2 yellow onion, 1 chopped carrot, and 3 garlic cloves. I stirred in 1/2 chipotle and some southwestern taco seasoning, then mashed 1/2 the mixture and mixed altogether (I love this consistency for beans). I also found it difficult to make long slices of the plantains given their awkward shape, so cut them in half first. I did use canned red enchilada sauce as a timesaver.

  33. Niloufar says

    This was AMAZING!!! Made it for Valentine’s Day dinner last night, and I am still in disbelief of how BEAUTIFUL it looked and how INCREDIBLE it tasted !!! You are a true genius!!! I do have one major complaint though… how on Earth is this 12 servings ?! We ate all but one slice, and finished that slice this morning…! Thank you SO much. I am such a fan !

  34. Tanya says

    Hi dana,
    We don’t have any dietary restriction. Is there anything that I can use to substitute for the nutritional yeast? Thank you!

  35. Kynedy says

    So I made this dish last night with high hopes and the only thing I was not pleased with was the cashew cheese sauce. I watched the video that comes with this recipe at least 10 times trying to figure out how you made nut butter in a food processor while I was kicking my Vitamix into overdrive and not getting the same results!!

    I believe if I had soaked the cashews prior to blending, it would have been a much creamer, but still firm sauce. Instead, it was crumbly and took me a full 20 minutes just to get it look similar to yours. Besides that, I added some corn and guac to the dish with some brown rice and the side and it wasn’t bad.

  36. Mer says

    This was AMAZING. Although I think depending on the size of the plantains, you might need more than 4. I could’ve used 1 or 2 more, as they didn’t all yield the same size slices. Regardless, this was really delicious. I thought I’d had every variation of a plantain possible (being Hispanic and all) but this was really unique.

  37. Megan says

    Eek, I can’t believe I had never cooked with plantains before! Full disclosure, I didn’t think they were cooking correctly at the beginning (it’s because I sliced them too thin and they were kinda burning) so I chickened out a little and did half the bake with corn tortillas and half with the plantains. I just tried it and OMG, amazing, and the side with the plantains so much better! They’re like thick, delicious, corn tortillas, except made by Mother Earth! I only used a tiny bit of oil in my Misto but next time I will try it oil free. Newly vegan husband gave it two thumbs up as well.

  38. sun food says

    I tried to make smaller version mine came out to thin !!! The flavor is there but not the consistency I don’t know what I did wrong? I’m going to try again

  39. Betsy says

    We’re vegan and having some paleo-leaning friends over for brunch tomorrow, I knew I could count on you to provide me with the perfect thing to make for all of us!! You rule.

  40. Maggie says

    This was amazing! Made it the other night and it was easy and so yummy! I cut the recipe in half for just my husband and I and I still had leftovers for me for lunch the next day. Will make again ? Thabk you!

  41. Kayleigh says

    I made this last night, and instead of a pretty, perfect looking casserole, mine looked like a pile of slop. But looks can be deceiving because it was pretty darn tasty I’ve never cooked with plantains before, but they pair perfectly with everything else in this dish.

    I think my real problem was just that 4 plantains was not enough to properly fill up 3 layers of plantains in a 9×13 pan. If I make this again I’ll grab ~6+ plantains to do the trick.

  42. Kasandra says

    I made this last week. I’ve never cooked with plantains before but the sweetness really balanced out all the flavor from the enchilada sauce (used the homemade) and the queso. Tastes amazing with some margaritas ;)

  43. Isabel says

    I wasn’t sure about this recipe going in, but absolutely enjoyed it. The flavors of everything were perfect, and I didn’t adjust a thing. Although, I did choose to omit the optional small chipotle chili in adobo sauce when making the cheese sauce. I’d recommend getting an extra plantain just in case. Using a 9×13 glass pan, and cutting each into 5+ slices, I wasn’t able to make a complete 3rd layer. I also ended up using more sauce (I made Minimalist Baker’s Easy Red Enchilada Sauce) than the recipe called for.

  44. Nicole says

    I have a sneaking suspicion the plantains I used for this recipe weren’t quite ready but the dish still tastes pretty good, all things considered! I bet it’ll taste even better when I try it with the jalapeño topping and a dollop of avocado tomorrow evening.

    How long do you suggest reheating one serving at 350 to get it heated throughout? I want to make sure the plantains are hot but not overcooked so I appreciate the feedback!

  45. Grace says

    This is a delicious, filling and starchy dish. I used canned black beans and El Pato sauce to save time. I added some roasted bell pepper and cauliflower.

  46. Nicki says

    Tasted great! Excited about the queso because it’s really versatile. I cheated and used Trader Joe’s Enchilada Sauce. Topped with avocado, red onion and cilantro. Thought about cubing the plantains next time to make it dip-ish. You could serve it on top of tortilla chips for a yummy version of nachos.

  47. Maddie Kensinger says

    I made this tonight with my mom and we precisely followed the directions (other than her putting the plantains on wax paper and into the oven….) but when it was all done and we were serving it, it all fell apart and it was kind of like a stew of some sort. Taste was absolutely AMAZING but presentation was not good. Any ideas on how to make it stay together? I would love to make it again

  48. Lauren Dorsey says

    Made this last night and it was great! It took a little longer than I realized so it might not be a good weeknight meal but we had extra time on a Sunday. I ended up cutting all the plantains in half then standing them up on the cut side and cutting into 5 slices and it worked really well. The cheese sauce was amazing!! We topped our slices with cilantro, pickled jalapenos and avocado but it was so good that there’s no way we get 12 servings out of it!

  49. Julie says

    I made this last night and WOW! This dish is phenomenal. The flavor is complex and a combination of lots of tastes that I really like–sweet, smokey, and spicy. That would be enough for me, but it’s also beautiful, filling, and healthy all at the same time. (I served it with the Mexican Quinoa Salad Cups, and it made an outstanding dinner.). Today, I’m having some for lunch, and thinking “I cannot believe this came out of my kitchen!”

    (I’ve been cooking based on online recipes for many years, but I’ve never left a comment before. On this one, though, I couldn’t help myself. Thank you for such a fantastic recipe! :) )

  50. Tanisha says

    Long time reader, first time commenter. I just made this and it is Soooo good! I can’t believe how good the cashew cheese is. The flavors are so great together. I will say that I wish I had doctored my black beans a bit more. Also, I don’t know if it was the heat settings or the way I sliced the plantains, but they were a blackened instead of Brown. I also need to get the proportions right. I adjusted it for four servings and I didn’t have enough layers. Despite all that, it still turned out delicious.

    • Nicole says

      Several of my smaller slices were blackened as well. All the plantains I cut into 4 (vs. 5) slices seemed to fare a bit better. Hope that helps!

  51. June says

    This recipe was a hit with everyone I shared it with! When I make it again I will soak both the dried peppers for the enchilada sauce and the cashews for the cheeze filling. The peppers never did get soft and the cashews were too thick. I also had a problem finding decent sized plantains here in western Colorado. It was still super delicious!! I’ll make it again except I’ll supplement the plantains with sweet potato. I’d never made enchilada sauce before and I’m hooked! Thanks for your wonderful emails and recipes.

  52. Alaina says

    I just made this for dinner tonight and it was so so delicious! All 3 of my kids loved it, we halved the recipe for the five of us as I wasn’t sure how the kids would like the plantains (they haven’t been fans in the past) but now I wish I would have made the full portion! Great recipe, we’ll definitely make it again!

  53. Andrea says

    I had so much fun making this. It was a hit. The plantains werent fully ripe but still were so delicious when roasted. I used canned enchilada sauce to save on time prepping. The cashew cheese sauce was amazing!! My husband and I love this dish and it’s bookmarked for my go-to recipes. Thank you for the recipe!

  54. Sarah B. says

    These are delicious!
    There are just a few changes I made, based on a flavor I don’t like (chipotle) and what I had on hand.
    Only 3 of the four plantains I bought for this got ripe, and I couldn’t wait any longer for that fourth one! I purchased frozen mini plantains from Trader Joe’s to make up for it, but they weren’t qite as ripe. Still good though. Next time I make this, I will either be patient and use 5 plantains, or use a smaller pan than what I did today since I only got two layers. Anyway…I used Tapatio in the cashew queso, and will use more next time for extra spice, and also a little more water so it isn’t so thick and sticky, and will blend in my Vitamix instead of the food processor. The flavor was great though, and I would love to use it as a dip. I made my own enchilada sauce with canned organic chopped tomatoes and paste, plus seasonings, and it was great but also needs more spice.
    It baked up really well and I thoroughly enjoyed it, topped with cilantro. Would be extra yummy with some avo slices or guac, or the cultured cashew sour cream.

  55. Jackie says

    Our family is trying to transition to a more plant based diet (we have a 2 year old son). Most recipes that are toddler friendly have cashews in them but our little guy is allergic to them ??? is there an alternative to the cashews in all these vegan cheese sauce recipes?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jackie! It all depends on the recipe, but for this one in particular, you could use sunflower seeds in place of cashews if that helps? For other recipes that call for cashews, we often recommend a silken tofu or other alternative in the comments!

  56. Amber says

    This was SO good! It might be one of my all time favorite recipes! The only thing that didn’t work for me was a 9×13 pan. There was no way I could have filled that. I used an 8×8 and it worked perfectly. I added a quarter of a chipotle pepper and my son (7) complained that it was too spicy but my husband and I didn’t find it too spicy at all. Topped with green onions, cilantro and avocado. Will definitely be making again soon!

  57. Emily says

    I made this recipe exactly as directed, and it turned out absolutely delicious! The queso was very addictive! Next time, I’d add two more plantains to fill in the space a bit more.

  58. Mel says

    This was great! I loved learning how to adapt the Parmesan to a sauce. So good! I baked the plantain for just under 30 minutes and it was too long, they were too tough. Definitely will watch them as they’re baking next time. I would add more enchilada veggies next time because I don’t think it’d hurt and would add some different flavors. I used the meal as a dip with fries because the store only had half the amount of plantains the recipe called for and it turned out very saucy. Such a comfort food dish with fries!!

  59. Lucy Boulton-Mills says

    I’d be interested in making this, but 1 1/4 cups of cashews would cost close to $10 here! Is there a more economical substitute?

  60. Lisa says

    Yum!!! We just tried this tonight and loved it! I made exactly as written and topped with chopped white onion, cilantro, and a squeeze of lime.
    We’re meat/dairy eaters, but didn’t miss it in this dish. Thanks, so fun and delicious!

  61. Sara says

    I made this and it was fantastic. I will also use the cheese sauce and enchilada sauce recipes for other dishes. The plantains I used weren’t ripe enough though and some came out a bit too crunchy. So I would follow the advice on using ripe plantains. I will definitely make this again.

  62. scott says

    There is no liquid to add to the black beans? I got it going but not sure it will “bubble”, as you wrote, without liquid.
    But I am hoping for the best as these are a lot of my favorite ingredients: needed a way to use plantains again.
    thanks
    s

  63. Jenny says

    Hi and thanks for you do! Can I use green plantains in place of the ripe spotty ones or will it change the flavor too much? Thanks!

  64. mari says

    I absolutely love this recipe! I’d never cooked with plantains before — and discovered that slicing them before peeling made it so much easier to get thin slices. The cheese sauce was amazing…and I woke up the next morning and had it for breakfast!!

    • Brandy says

      Was wondering this same thing, I’ve asked twice on instagram to no avail. Was hoping it would be answered here but no ?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hi there! No, you don’t need to soak them. You can if you want, of course. But it’s not necessary. And for future reference, if it doesn’t say soaked in the recipe, then there’s no need to soak!

  65. Dulcie says

    This was delicious and fun to make. Next time I will try your recipe for enchilada sauce and I will use a slightly smaller pan, or a few more plantains. I had a lot of dead space around the edges. It was even more flavorful the next day. Thank you!

  66. Marilena says

    Hi Dana, I was wondering if you could sub your “cashew-less queso” for the cashew cheese. Cashews are pretty pricey where I live. Thanks!

  67. Michelle says

    Thank you so much for sharing this recipe! I have to say, the cashew “queso” was amazing! I didn’t add a pepper to the queso, but just a little adobo from the chipotle can and that was enough to give it a smoky flavor and remain mild enough for my 5-year old to eat. I felt like there was something missing from the enchilada sauce, and after the fact, I realized there was – the tomato paste! I completely forgot to add it. It was good as it was, but that would definitely have pushed it over the edge into greatness. I decided to add fresh corn off the cob when I layered the black beans. I didn’t cook it, just sprinkled some on with the beans. I liked the addition. What a fantastic way to use plantains – this was the first time I had ever cooked with them. This recipe was worth the effort – thanks again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We had the most success with ripe, spotty plantains, but if you experiment, report back on how it goes!

  68. Alex says

    Hi Dana! I just made this tonight and had a few friends over and it was an absolute HIT. It came out perfectly. I honestly would be helpless in the kitchen sometimes without your help. Thank you for all your incredibly delicious and easy recipes. -Alex

  69. Cassie Autumn Tran says

    Last month, my family and I visited this Mexican restaurant that served the most delicious plantain chips! Seeing the plantains laid out on the baking tray reminded me of them. This is a really fantastic take on enchiladas with a superbly creative twist! I could dig into two servings of these enchiladas any day!

  70. Amanda Babbitt says

    Wow! We made this for our evening meal today and it was really, really good.

    Kids and adults enjoyed it. I served it with grilled corn tortillas and some at it with those and others at it as-is.
    We used cilantro, onions and guac as toppings.

    I did add 2 peppers to the queso, but we like things spicy.

    Yum! We are adding this to regular routine.

    Thank you!

  71. Steve says

    This is an awesome recipe. My wife, however, is sensitive to tomato based products, so I substituted a hatch green chile enchilada sauce. Needless to say, the results were still fantastic. And the plantains were firm and chewy, making them a perfect replacement for tortillas.

  72. Stephanie says

    I just took mine out if the oven…DELICIOUS! While it doesn’t look as pretty as yours (I let that pipe dream go before I began?) and I doctored the beans up a bit (minced garlic, onions, peppers and shredded carrots), I love every bit of this! I also love that it was inexpensive to make. The most expensive ingredient was the enchilada sauce at about $2.50. All the other ingredients are pretty much staples in my house.

    Thank you Dana for this flavorful dish!

  73. Kell says

    I just made this and it is delicious!! I used canned beans and canned enchilada sauce which made it so easy! This is definitely a new favorite for me.

  74. Nicole says

    Do you think I could cook the plantains without oil? Either air frying to cook it (no oil of course) or baking just without the oil?

  75. Bermie girl says

    Hi there! Hope your having a great holiday weekend. Just wondering if you could do this with eggplant as I don’t have any plantains? Many thanks for all the amazing recipes!

    • Natalie says

      I’ve made really decent enchiladas using Nomato sauce as the base for my enchilada sauce. I added a bit of agave, cumin, onions, garlic, etc to get it tasting the way I like. In this recipe, I’d just swap out the tomato paste and broth for Nomato sauce.

  76. Kelly says

    Dana, I’m trying this recipe tomorrow but plan to swap out the plaintian for some eggplant I just picked up from my local farmer. I’ve never incorporated it in a Mexican dish before but will be salting then seasoning with cumin, chili powder, and paprika. My initial thought is that the bake time of 30-35 minutes will be enough to cook it through and I don’t need to cook it separately first like the plantains. Will let you know how it turns out, advice welcome!

    • Kelly says

      I made this last night with eggplant and it went really well! I salted and cooked the eggplant according to the lasagna instructions, but laid them flat in the dish instead of rolling them up. I subbed jalepenos for chili peppers I had from my garden. Served with avocado, green tomato salsa, and greek yogurt. I loved the dish! And my boyfriend went back for 3rds :-) It was a big hit.

      I bought enchilada sauce instead of making my own.

      Only thing to note is that with the warm water (mine was hot not warm), my cashew sauce seemed a lot saucier than it was once it reached room temp. It was still delicious, but next time I’ll add a little more water to be sure I’m getting a true sauce consistency. Thanks Dana :-)

  77. Maridee Bell says

    Could you please explain the quantity of this ingredient-I’m confused!! ??

    1/2 small chipotle chili in adobo sauce

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So, there’s canned chipotle peppers in adobo sauce. I suggest starting by using 1 or half of 1 small chipotle pepper for heat. For a less spicy cheese sauce, omit! Hope that helps.

  78. Lynn says

    Oh this looks absolutely amazing!! Could you please recommend an alternative sauce to be used instead of the cheese sauce? Unfortunately, no one in my house likes “cheesy” sauces but I so want to make this recipe!

  79. Tara says

    Hi! I get excited reading all of your recipes, however, my son has a severe nut allergy. Is there anything you (or anyone else) suggests as a substitute?

    Thanks

  80. B says

    “One of the best things to ever come out of my kitchen..” not certain about THAT comment..you have SO MANY amazing creations! Good, but my sauce/final project didn’t turn out quite like your pictures. Ant hoo..very tasty! Thank you for your lessons and inspiration!