About the Recipe
Sweet golden plantain, earthy black beans, and a tomato-cacao sauce make these enchiladas a comforting meal to share. King's Jewel brings its own Ceylon cinnamon and cayenne, so the sauce needs no extra pinch of either. This plantain-filled version is our variation on Mexican enchiladas; bring the baking dish straight to the table and pass the cilantro.
Ingredients
1 large ripe plantain, peeled and diced
2 tablespoons neutral oil, divided
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
480 g cooked black beans, drained
8 small corn tortillas
For the sauce: 400 g crushed tomatoes
240 ml vegetable stock
1 tablespoon mild ancho chile powder
30 g XOL King's Jewel, chopped
1 teaspoon grated panela, optional
Salt, to taste
60 g crumbled queso fresco and a handful of cilantro, optional
Preparation
1. Heat the oven to 375°F / 190°C. Warm 1 tablespoon oil in a skillet and cook the diced ripe plantain for 7–9 minutes, turning gently until golden and tender. Transfer to a bowl.
2. Add the remaining oil and onion to the skillet and cook for 5 minutes. Stir in the garlic and cumin for 30 seconds. Add half of this fragrant onion mixture to the beans and plantain. Lightly mash a few beans to help hold the filling together, then season to taste.
3. Add the tomatoes, stock, and ancho powder to the onion mixture left in the skillet. Simmer for 10 minutes, then remove from the heat and whisk in King's Jewel until melted. Taste before adding salt or optional panela; the blend already brings Ceylon cinnamon and cayenne.
4. Spread one-third of the sauce over the base of a 9-by-13-inch baking dish. Warm the tortillas in a dry skillet or wrapped in a damp towel in the microwave, just until soft enough to roll without cracking.
5. Divide the filling among the warm tortillas, roll gently, and nestle them seam-side down in the dish. Spoon over the remaining sauce. Cover and bake for 20 minutes, then uncover for 5 minutes.
6. Let the enchiladas settle for 5 minutes before serving. Scatter over queso fresco and cilantro if you like, and spoon any sauce from the dish onto each plate.