Plantain Enchilada Casserole

We are deep into self quarantining or social distancing...whatever you want to call it. I'm calling it Introverts Delight.

I'm definitely tired of cooking three meals a day. It seems that my attitude just doesn't want to eat healthy lately. It didn't help that I went straight from a cruise, that took first place in the Best Cuisine category, to cooking at home when getting fresh produce is not really a thing. I'm not risking the grocery store and the closest pickup date was three weeks out when we got back.

Besides, quarantine calories don't count right?! LOL!

This past weekend we had a virtual hangout with #tomboybff and her husband. I made Chocolate Chip Cookie Oreo Brownies and after eating just one, I had reached the end of my "Quarantine Fun Eating."

I'm ready for salads and when I feel safe getting to the grocery store again, I will start a Whole 30.

Until then, I'm eating what we have and making it as relatively healthy as possible. That said, I am eating beans which are neither Whole 30 or Paleo. However, if I'm being honest, I just don't give a damn. Beans have amazing nutrients and as long as I take some activated charcoal and drink some ginger and fennel tea with it I don't get the 'awesome' side effects caused by them.

Plantain Enchilada Casserole

Serves 6 ● Cooking Time: 1 hour

4 large semi-ripe plantains
1 T of avocado or coconut oil
2 cans or bags of red enchilada sauce (I like Hatch Organic or Tres Latin Foods Red Enchilada Sauce)
3 cans of black beans
1 cup divided of Mexican Cheese Blend or Vegan Shredded Cheese
1 1/2t of cumin
1t smoked paprika
1t chili powder
1/2t garlic powder
1/2t onion powder
Salt and Pepper to taste
1t of chipotle chili powder or cayenne (optional)
Diced sweet onion, cilantro, and guacamole/avodaco for toppings

Sharp chef knife
Cutting board
Parchment paper
2 baking sheets
Large saucepot
Cooking spray
13x9 casserole dish
1. Preheat oven to 425°. Run a sharp knife to 'score' the plantains to make removing the skin easier. Do not cut through the plantain. Gently remove the skins. Slice the plantain longwise into 5 thin slices. Tip: Make sure your chef's knife is super sharp.

2. Spray or brush the slices with avocado or coconut oil, salt and pepper to taste, and spread them out on two baking sheets lined with parchment paper. Cook in the oven for 24 - 27 minutes, switching the sheets halfway through cooking.

3. While the plantains are cooking, prepare the beans. Add the beans to the saucepot with the spices and bring to a boil and reduce to a simmer.

4. When the plantains are done, reduce the heat in the oven to 375°.

5. Layer in order: enchilada sauce, plantains, beans, and cheese in a greased casserole dish. Alternating layers twice.

6. Bake 25-30 minutes or until bubbly.

7. Top with desired toppings and eat!

We paired ours with a Cuba Libre (the fancy name for a rum and coke) and fresh mint from my new apocalypse garden which I started from grocery store scraps. More on that later if I get some free time to blog again.

My free time has beena bit divided between my 7 month old puppy and entertaining #leohusband. Ha!