Cut a ripe plantain into ½ inch slices. In a glass bowl toss with brown sugar, cinnamon, and salt.
Heat a large skillet over medium-high heat and just cover the bottom with olive oil
Fry the plantains until golden brown (about 3-4 minutes per side)
When done, set aside.
Make the Black Beans
Open and drain a can of black beans, do not rinse and put into a medium sized bowl.
Add cumin, salt, garlic powder, and onion powder and mash together to form a chunky texture, set aside.
Assemble the Enchiladas
Preheat the oven to 350 degrees.
Spray an 8x8 baking dish with nonstick baking spray and pour ½ the enchilada sauce in the bottom of the dish.
Assemble each enchilada by layering the goat cheese, black beans and plantains in a tortilla and rolling up like a burrito.
Place the enchiladas into the prepared dish and pour the remaining enchilada sauce over the top.
Sprinkle with shredded cheese if desired.
Cover with aluminum foil and bake for 20 minutes, then uncover and bake for another 10 minutes.
Remove from oven, let cool a few minutes and enjoy!
You can easily substitute roasted sweet potatoes for the plantains in this recipe. Just roast with a little brown sugar, cinnamon, olive oil and salt and once cooled, add to enchilada in place of the plantain.If you only have seasoned black beans in the house, use those. Skip the spices, mash up and use the same way as the regular black beans.