When I first heard about combining bananas and black beans in enchiladas, I’ll admit I was intrigued. It’s not your typical pairing, but trust me, this sweet and savory combo is a game-changer. The creamy black beans and naturally sweet bananas create a filling that’s both unexpected and completely delicious.
Ingredients
When I first brainstormed this recipe, I knew my love for bananas would make for a perfect star ingredient. Bananas infuse these enchiladas with a natural sweetness while complementing the creamy texture of black beans. Here’s what you’ll need to recreate this unique and delicious dish:
- 2 ripe bananas, peeled and sliced into thin rounds
- 1 1/2 cups canned black beans, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder (optional, for a mild kick)
- 4 large flour tortillas
- 1 cup enchilada sauce, divided
- 1/2 cup shredded cheese, such as cheddar or Monterey Jack
- 1/4 cup diced red onion, for added crunch
- 1 tablespoon olive oil, for cooking
- 1/4 cup chopped fresh cilantro, for garnish
I recommend using perfectly ripe bananas—ones that have a deep yellow skin with a few brown spots. Their sweetness is ideal for balancing the spices and the richness of the black beans.
Tools And Equipment
As someone absolutely captivated by bananas and their culinary potential, I’ve learned that having the right tools makes all the difference when pairing them with unexpected ingredients like black beans. To assemble these Banana and Black Bean Enchiladas effortlessly, here’s what I recommend:
- Cutting board: Essential for slicing ripe bananas and chopping red onion and fresh cilantro with precision.
- Chef’s knife: A sharp knife makes quick work of preparing the bananas and other vegetables.
- Mixing bowls (2): One large bowl for combining the black beans with spices and another for mashing bananas.
- Fork or potato masher: Perfect for mashing bananas to the ideal consistency without over-pureeing.
- Sauté pan: Used to lightly cook the red onion in olive oil for added flavor and softness.
- Wooden spoon: Gentle on your sauté pan and great for mixing ingredients evenly.
- 9×13-inch baking dish: This dish is the perfect size for laying out your rolled enchiladas snugly.
- Small spatula: Handy for spreading the enchilada sauce evenly over the tortillas.
- Measuring spoons and cups: For precise measurements of spices and liquids.
- Aluminum foil: Keeps the enchiladas from drying out during baking in the oven.
- Oven mitts: Safety must come first when handling hot dishes!
Directions
This recipe is close to my heart because bananas bring so much versatility and character to any dish, and these Banana and Black Bean Enchiladas are no exception. Follow these step-by-step instructions to prepare this sweet and savory masterpiece.
Prep The Ingredients
I started by prepping my fresh ingredients:
- Peel and slice two perfectly ripe bananas into rounds and set them aside for easy mashing.
- Finely chop one medium red onion, as its mild sweetness pairs wonderfully with the bananas.
- Drain and rinse one can of black beans thoroughly to eliminate any excess salt.
- Preheat your oven to 375°F (190°C) and lightly grease your 9×13-inch baking dish with cooking spray or a little olive oil.
Finally, grab your tortillas, enchilada sauce, shredded cheese, and spices, having everything ready makes the assembly process smooth and seamless.
Make The Filling
The filling is where the magic happens, transforming humble bananas into a key flavor component.
- Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the diced red onion and cook for 3-4 minutes until soft and translucent.
- In a mixing bowl, mash the banana rounds using a fork until smooth but not overly pureed. I like to leave some small chunks for texture.
- Add the mashed bananas, black beans, cooked onions, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and a pinch of salt. Stir everything together until the filling is evenly combined and fragrant.
Assemble The Enchiladas
Now comes the fun part—assembly!
- Lay a flour tortilla flat on a clean surface.
- Spoon 2-3 generous tablespoons of the banana-black bean filling into the center of the tortilla.
- Gently roll the tortilla up and place it seam-side down into the prepared baking dish.
- Repeat the process with the remaining tortillas and filling, arranging them snugly in a single layer.
Once the dish is packed with rolled enchiladas, pour 1 cup of enchilada sauce evenly over the top. Sprinkle a generous layer of shredded cheese (about 1 cup) over the sauce for a bubbly, golden finish.
Bake The Enchiladas
- Cover the baking dish with aluminum foil to prevent the enchiladas from drying out.
- Bake in the preheated oven for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and lightly golden.
When you take these out, the aroma of sweet bananas mingled with warm spices and melted cheese will be irresistible.
Make-Ahead Instructions
As someone who absolutely treasures everything about bananas—from growing them in my backyard to experimenting with unique banana recipes like this one—I know the importance of saving time without sacrificing flavor. Luckily, these Banana and Black Bean Enchiladas are perfect for prepping ahead to fit busy schedules or plan a seamless dinner party.
- Prepare the Filling in Advance
Start by making the banana and black bean filling ahead of time. After mashing the ripe bananas and combining them with the sautéed onions, black beans, and spices, let the mixture cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 2 days. This way, the flavors have time to marry, intensifying that delightful sweet and savory balance.
- Assemble the Enchiladas Ahead
To further streamline mealtime, assemble the enchiladas before baking. Fill the tortillas with the prepared mixture, roll them tightly, and arrange them in a greased 9×13-inch baking dish. Pour the enchilada sauce over the top but do not add the cheese yet. Cover the dish securely with aluminum foil and refrigerate for up to 24 hours.
- Storing for Freezing
If you want to make these further in advance, freezing is an option! Once the enchiladas are assembled and sauced (again, without the cheese), wrap the entire baking dish in several layers of plastic wrap, then a layer of foil. Freeze for up to a month. When you’re ready to bake, thaw them overnight in the refrigerator, add the cheese, and bake as directed.
- Bake When Ready
Whether chilled or frozen, don’t skip the cheese topping just before baking—it brings everything together with that gooey, melted richness. Preheat the oven and bake as per the recipe directions, adding a few extra minutes for colder or frozen enchiladas to heat through thoroughly. You’ll still achieve that irresistible aroma of sweet bananas, warm spices, and bubbling cheese wafting through your kitchen.
Serving Suggestions
When it comes to serving these Banana and Black Bean Enchiladas, I love adding a touch of flair that highlights their sweet and savory nature. Here are a few of my favorite ways to elevate this dish:
- Fresh Garnishes: Sprinkle freshly chopped cilantro and a few slices of ripe banana on top just before serving. The cilantro adds a refreshing brightness, while the banana enhances the natural sweetness of the filling—perfect for us banana enthusiasts.
- Creamy Additions: A dollop of sour cream or a drizzle of crema can provide a cool contrast to the warm filling and tangy enchilada sauce. For a dairy-free option, I recommend a creamy avocado sauce or cashew cream.
- Zesty Enhancements: Offer lime wedges on the side for a citrusy pop. A squeeze of lime brightens all the flavors, tying the sweet, savory, and tangy elements together beautifully.
- Side Pairings: Serve the enchiladas with a simple green salad or a side of fluffy cilantro lime rice. These pairings complement the vibrant flavors without stealing the spotlight.
- Embarrassment of Bananas: If you’re as banana-obsessed as I am, consider serving these enchiladas alongside grilled plantains or banana chips for a fun twist that doubles down on the banana love.
Conclusion
Banana and Black Bean Enchiladas are a true celebration of creativity in the kitchen. This dish shows how unexpected ingredients can come together to create something unique and delicious. Whether you’re making it for a weeknight dinner or a special occasion, it’s sure to impress.
I hope you feel inspired to try this recipe and experience the magic of sweet and savory flavors in every bite. Don’t forget to make it your own with your favorite toppings and sides. Happy cooking!
