1. Heat about ¼ cup of canola oil over medium heat in a deep pan. You will want the oil to be deep enough to cover the bottom half of your plantain, so adjust that amount based on the size of your pan. 
2. Peel and slice the plantains into ½” thick rounds.
3. Fry the rounds on both sides, until they are a golden yellow color, roughly 1 minute on each side.
4. Remove from heat with tongs and let cool for a few minutes on a plate with a paper towel.
5. Using a paper towel to protect your hand from the heat/grease, gently smash the plantain into a fritter. You don’t want to crush it until it’s a pancake, but the more surface area, the better crisp you will get. Time is of the essence here; move quickly but without burning your hands.
6. Place the smashed plantains into a bowl of generously salted ice water for about 2 minutes. This will stop them from overcooking.
7. Remove the plantains from the ice bath and allow them to dry off on a paper towel for a minute or two.
8. Place the plantains back into the frying pan and cook over medium heat until they begin to get lightly brown and crispy. This usually takes about 3 minutes per side.
9. Remove them from the pan and place on a paper towel. Sprinkle some salt on top and allow them to cool.
10. The last step is to sample, sample, sample. (This is where that extra plantain comes in handy!)

Making the filling:

1. Using a frying pan over medium heat, add one tablespoon of olive oil to a frying pan over medium heat. Allow the oil to heat up. 
2. Add your diced onion and cook until transparent.
3. Add the garlic and cook for 1 minute.
4. Add the Hatch Chiles and black beans. Turn heat to medium-low and cook for 5 minutes.
5. In a big bowl, add the mixture from the pan and 4oz of cheese.
6. Using your fingers, break up the remaining (aka, un-snacked upon) plantains into quarters. Add them into the mixture and give everything a good stir.

Stuffing the tortillas:

1.     Preheat the oven to 425 degrees F.
2.     Prep your casserole dish by pouring half of the enchilada sauce into the bottom.
3.     Dampen 2 paper towels and place one on a plate.
4.     Place half the tortillas on the plate and cover with the other damp paper towel. Microwave for 30 seconds. This will make the tortillas pliable and less likely to tear as you work with them.
5.     Repeat this process for the other half.
6.     Fill each tortilla with roughly 1 cup of filling and fold the bottom up, one side in, top down, last side in, until cocooned like a baby. Place your enchilada baby in the casserole dish seam side down.
7.     Repeat until your dish is squished full.
8.     Cover the enchiladas with the remaining half of the sauce.
9. Sprinkle the remaining cheese on top.
10. Bake for 25 minutes, or until the cheese begins to brown and bubble.
11. Allow to cool for about 5 minutes before serving.
12. Go teach others how great plantains are.

Pair With:

Sip: Honey Mango Margarita

Listen: “Chan, Chan” by Buena Vista Social Club – Another new love thanks to Guido