I looooooove this Plantain Enchilada Casserole! Not only is it super simple to make, but it’s also packed with tons of flavor! This is a great dish to have on hand for easy meals throughout the week, and it’s even delicious eaten cold. I love topping this Plantain Enchilada Casserole with my dairy-free sour cream, avocado, chopped onion and cilantro, but you can feel free to add whatever you like!
If you’re new to using plantains, I’ve got a few tips for you. Green plantains are very starchy and taste more like a potato. Yellow to black plantains are going to be softer and sweeter. If you’re using green plantains, you can smash them into the bottom of the casserole dish to create a crust. I personally love all plantains, starchy or sweet – it totally depends on the flavor that you’re going for.
Plantains can be found at most grocery stores, and especially at Asian markets, but if you aren’t able to locate any near you, feel free to use thinly sliced and baked sweet potatoes instead. Both options are delicious!
Enjoy this recipe for my Plantain Enchilada Casserole!
Plantain Enchilada Casserole
- 3 tablespoons ghee, coconut oil or grass-fed butter, divided & melted
- 4 medium plantains
- 1 small onion, diced
- 1 pound ground beef (or use chicken)
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1 15 ounce can tomato sauce
- Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. Peel the plantains by making a shallow cut in the skin, lengthwise and peel the skin away from the fruit. Cut the plantain in half, and then cut each half into thirds, lengthwise.
- Toss the plantains with 2 tablespoons of the melted ghee/coconut oil/butter directly on the parchment paper. Place the plantains in a single layer and bake for 20-25 minutes, or until they begin to brown. Remove the plantains from the oven and lower the temp to 350 degrees.
- While the plantains are baking, place the remaining ghee/coconut oil/butter in a medium sized pan over medium heat. Once hot, add the onion and sauté until soft, about 4-5 minutes. Add the ground beef to the pan and sauté until cooked through. Drain any fat from the pan.
- Add the chili powder, cumin, salt and garlic powder to the pan and sauté until fragrant, about 30 seconds. Add the tomato sauce to the pan and stir well to combine. Turn off the heat.
- Place a single layer of plantains on the bottom of a 8x8" casserole dish. If you used green plantains you can smash them with the bottom of a glass so that they smash on the bottom of the dish to create a crust. Pour half the enchilada mixture on top of the plantains and smooth with a spatula to create an even layer. Place a second layer of plantains into the dish, and then top with the remaining enchilada mixture. Bake for 15 minutes to meld the flavors and warm through. Enjoy with any or all of the toppings!
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