-
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
!
