Tropical Plantain and Black Bean Enchiladas with Mango Salsa

Tropical Plantain and Black Bean Enchiladas with Mango Salsa
AI

Ingredients

  • 2 ripe plantains
  • 1 cup cooked black beans
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 1 jalapeno, minced
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 cup diced mango
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • Salt and pepper to taste
  • Olive oil for cooking

Steps

  1. Preheat the oven to 180°C.
  2. Peel the plantains and slice thinly lengthwise. Lightly brush with olive oil and bake for 10 minutes until slightly softened.
  3. In a skillet, sauté the bell pepper, onion, and jalapeno until softened. Add the black beans, cumin, paprika, salt, and pepper. Cook for another 5 minutes.
  4. Place a spoonful of the black bean mixture on each plantain slice and roll up to form enchiladas. Place in a baking dish.
  5. Bake for 15 minutes until heated through.
  6. In a bowl, combine mango, cilantro, lime juice, salt, and pepper to make the salsa.
  7. Serve the enchiladas topped with mango salsa.