Name: Plantain Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 7 Brownish-yellow Plantains; 2 Heads Broccoli; 1.5 Cup Cojita Cheese; 1 Can Black Beans Drained and Rinsed; 1 Large Red Onion; 5 Habaneros; 2 Cloves Garlic; 56 Ounces Canned Diced Tomato (2 28oz cans); 1/2 Cup Quinoa; 1 Tablespoon Cumin; Worcestershire; Oregano; Red Vinegar

Roger Mooking has a commercial on Cooking Channel where he whips together a tasty looking simple plantain gratin and it inspired me to make a more intricate deeper version of a plantain casserole. I wanted lots of layers of tasty things that I think go with plantains, like black beans, cojita cheese, onions, tomato, and habanero. I also mixed in a little quinoa just to add a little more substance and protein to the veggie dish. The whole thing turned out great, but make sure you use really ripe plantains. Most of mine were nice and yellow, but a few still had a little green to them and they were very noticeable and I mostly ate around them.

Onions in to brown, then the quinoa to toast. Garlic and habanero next followed by some cumin, then tomatoes.

While the quinoa softens, prep the rest of the ingredients.

Then build the casserole.

All good stuff.

A layer of the plantains on top to brown up. I tossed these in some oil just to help them brown a little.

Yup.

Very tasty and nice and healthy.

Lots of delicious layers.

Just enough heat and a great deep savory flavor.

7 very yellow plantains
2 or 3 heads of broccoli
1 1/2 cups cojita cheese
1 can of black beans drained and rinsed
1 large red onion
5 habaneros
2 cloves garlic
2 28oz cans diced tomato
1/2 cup quinoa
1 tablespoon cumin
splash/pinch of worcestershire, oregano, and red vinegar

Dice half the onion, and thin slice the other half. In a pot with some oil and salt, cook the diced onion until just browning, meanwhile rinse the quinoa under cold water. Add the quinoa to the onions and toast for a solid 5 minutes stirring often. Add the diced garlic and habanero (seeds removed) to the onions and cook 2 minutes. Add in the cumin and cook 1 more minute. Add in the tomatoes and stir well, season and add in the worcestershire, oregano, and vinegar. Bring to a simmer, then turn to low. you don’t even want this to simmer anymore, just steam for about 20 minutes while you get everything else together.

Chop the rest of the veggies and start layering your dish. I first did plantain, then the quinoa tomato mixture, then beans, onion, cheese, cilantro, then broccoli, repeat, and top with a third layer of the plantains. Toss the top layer of plantains in a splash of oil just to help them brown up a bit. Bake at 350 for about an hour.

Ingredients

7 Brownish-yellow Plantains
2 Heads Broccoli
1.5 Cup Cojita Cheese
1 Can Black beans Drained and Rinsed
1 Large Red Onion
5 Habaneros
2 Cloves Garlic
56 Ounces Canned Diced Tomato (2 28oz cans)
1/2 Cup Quinoa
1 Tablespoon Cumin
Worcestershire
Oregano
Red Vinegar

For: 8 Servings

Preparation: 20 min
Cooking: 1 h
Ready in: 1 h 20 min

Instructions

Dice half the onion, and thin slice the other half. In a pot with some oil and salt, cook the diced onion until just browning, meanwhile rinse the quinoa under cold water. Add the quinoa to the onions and toast for a solid 5 minutes stirring often. Add the diced garlic and habanero (seeds removed) to the onions and cook 2 minutes. Add in the cumin and cook 1 more minute. Add in the tomatoes and stir well, season and add in the worcestershire, oregano, and vinegar. Bring to a simmer, then turn to low. you don't even want this to simmer anymore, just steam for about 20 minutes while you get everything else together.
Chop the rest of the veggies and start layering your dish. I first did plantain, then the quinoa tomato mixture, then beans, onion, cheese, cilantro, then broccoli, repeat, and top with a third layer of the plantains. Toss the top layer of plantains in a splash of oil just to help them brown up a bit. Bake at 350 for about an hour.

Notes