Enchalasagna Recipe

Name: Enchalasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut oil, for sauteing; 3 very ripe medium plantains, peeled and sliced into thirds (see Cook's Note); 1 medium onion, cut into 1/2-inch slices; 1 red bell pepper, seeded and sliced 1/2-inch thick; Kosher salt and coarsely ground black pepper; 18 small corn tortillas (5 1/2 inches wide); Three 14-ounce jars of your favorite roasted salsa, medium spicy; 1 cup cooked rice; 1 cup frozen corn; One 15-ounce can black beans, drained and rinsed; One 1-ounce package fajita seasoning mix; 16 ounces Jack cheese, shredded; 30 tortilla chips, ground like panko breadcrumbs; Sour cream; Salsa; Fresh cilantro, chopped; Avocado slices

Servings: persons

Coconut oil, for sauteing
3 very ripe medium plantains, peeled and sliced into thirds (see Cook's Note)
1 medium onion, cut into 1/2-inch slices
1 red bell pepper, seeded and sliced 1/2-inch thick
Kosher salt and coarsely ground black pepper
18 small corn tortillas (5 1/2 inches wide)
Three 14-ounce jars of your favorite roasted salsa, medium spicy
1 cup cooked rice
1 cup frozen corn
One 15-ounce can black beans, drained and rinsed
One 1-ounce package fajita seasoning mix
16 ounces Jack cheese, shredded
30 tortilla chips, ground like panko breadcrumbs
Sour cream
Salsa
Fresh cilantro, chopped
Avocado slices

1
Preheat the oven to 350 degrees F.
2
Melt 1 teaspoon coconut oil in a saute pan over medium-low heat.
3
When hot, add the plantains and cook until tender and darkly caramelized on both sides, about 10 minutes.
4
Add more coconut oil as needed, a teaspoon at a time, if the pan gets dry.
5
Remove the plantains from the pan and set aside.
6
Add the onions and peppers to the pan and sprinkle with salt and pepper.
7
Saute until golden brown and tender, 8 to 10 minutes.
8
Set aside.
9
Melt 1/2 teaspoon coconut oil in a small saute pan over medium heat.
10
Fry the tortillas in the oil until golden brown and crispy, 1 to 2 minutes per side.
11
Remove to a paper-towel-lined plate and reserve.
12
Pour 1 1/2 cups of the salsa into a 9-by-13-inch baking dish.
13
Add a layer of 6 tortillas, then layer with half of the rice, corn, black beans, sauteed onions and peppers and fried plantains.
14
Sprinkle with half of the fajita seasoning and one-third of the Jack cheese.
15
Add another layer of 6 tortillas and spread evenly with 1 1/2 cups of the salsa.
16
Repeat the layering.
17
Top with the remaining 6 tortillas, 1 1/2 cups salsa, Jack cheese and the ground tortilla chips.
18
Bake, uncovered, until the top is golden brown and bubbly, 35 to 45 minutes.
19
Top as you like, and enjoy!
20
Enchalasagna!!!!!!
21
!

3884

kcal

Calories

Fat

644

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Coconut oil, for sauteing, 3 very ripe medium plantains, peeled and sliced into thirds (see Cook's Note), 1 medium onion, cut into 1/2-inch slices, 1 red bell pepper, seeded and sliced 1/2-inch thick, and more.

Yes, Enchalasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Enchalasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions