Total Time:
1 hr 25 min
15 min
1 hr 10 min

8 to 12 servings

  • 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
  • Optional Toppings:
  • Sour cream
  • Salsa
  • Fresh cilantro, chopped
  • Avocado slices
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Melt 1 teaspoon coconut oil in a saute pan over medium-low heat. When hot, add the plantains and cook until tender and darkly caramelized on both sides, about 10 minutes. Add more coconut oil as needed, a teaspoon at a time, if the pan gets dry. Remove the plantains from the pan and set aside.

  • Add the onions and peppers to the pan and sprinkle with salt and pepper. Saute until golden brown and tender, 8 to 10 minutes. Set aside.

  • Melt 1/2 teaspoon coconut oil in a small saute pan over medium heat. Fry the tortillas in the oil until golden brown and crispy, 1 to 2 minutes per side. Remove to a paper-towel-lined plate and reserve.

  • Pour 1 1/2 cups of the salsa into a 9-by-13-inch baking dish. Add a layer of 6 tortillas, then layer with half of the rice, corn, black beans, sauteed onions and peppers and fried plantains. Sprinkle with half of the fajita seasoning and one-third of the Jack cheese. Add another layer of 6 tortillas and spread evenly with 1 1/2 cups of the salsa. Repeat the layering. Top with the remaining 6 tortillas, 1 1/2 cups salsa, Jack cheese and the ground tortilla chips.

  • Bake, uncovered, until the top is golden brown and bubbly, 35 to 45 minutes.

  • Top as you like, and enjoy! Enchalasagna!!!!!!!

Very ripe plantains will be soft to the touch, with black or nearly black peels.

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