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Banana Peel "Carnitas" Enchiladas

Banana peels are converted into a perfect meat substitute to make these outstanding enchiladas with red sauce and non-dairy cheese.
Course Main Course
Cuisine Mexican
Servings 8 - 10 enchiladas
Author Tiffani Wells

Ingredients

  • 8 yellow bananas, rinsed well try to find the most yellow bananas without any green and little to no black spots
  • 8 - 10 corn tortillas
  • 2 Tbsp coconut oil
  • 1 1/2 cups diced white onion
  • 1 Tbsp garlic
  • 1 orange, juice from (about 3 - 4 Tbsp of juice)
  • 2 Tbsp 100% pure maple syrup
  • 1 1/4 cups (approximately) red enchilada sauce ensure vegan, as well as gluten or soy free, if necessary
  • 1 1/2 cups (approximately) Good Planet Dairy-Free Smoked Mozzarella, or vegan cheese shreds of choice you can instead try my Fresh Almond Mozzarella to avoid using processed foods
  • 3.8 oz can sliced black olives, drained (you won't use them all)
  • handful cilantro, chopped

Carnitas spice mix...

  • 3/4 tsp chili powder
  • 3/4 tsp chipotle powder
  • 3/4 tsp sea salt
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1 tsp cumin
  • pinch cinnamon

Instructions

  • Cut off both ends of each banana. Remove the fruit from the peels and set aside (I freeze mine to later use in smoothies). Using a spoon, scrape the flesh off the inside of each banana peel. Next, use a fork to shred the peels into thin slices. 
  • Take your pile of shredded banana peels and chop them a few times, so the long shreds are now in about three pieces, each an inch or two long. 
  • Transfer shredded peels to a mixing bowl. Add the spice blend and toss until peels are well coated. Set bowl aside.
  • Melt the coconut oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes, then add the garlic. 
  • Once the onions are translucent, add the banana peels, orange juice, and maple syrup to the skillet. Sauté for 5 minutes, stirring frequently. 
  • Unless banana peels have softened (taste one to see), cover the skillet, turn heat to medium-low, and leave for two minutes. After two minutes you can taste another peel. By now they should be soft, and you can turn off the heat. If still tough, continue to cook, covered, until soft. Stir in the cilantro.
  • Preheat oven to 350°F. 
  • Lightly oil a 9" x 13" baking dish and spread the bottom with about 2 tablespoons of sauce. 
  • Heat a tortilla in a skillet with a little oil over medium-high, about 30 seconds on each side, or until soft. Once tortilla is soft, transfer it to the baking dish. Spread about a teaspoon of sauce in the middle of the tortilla, then add some banana peels, black olives, cheese, and then a little more sauce. Wrap tortilla and fasten with a toothpick. Repeat with remaining tortillas, adding a little more oil to the skillet as needed, about every three tortillas.
  • Brush the enchiladas with the remaining sauce and then sprinkle with cheese (or spread, rather, if you're using my Fresh Almond Mozzarella). Cover with foil and bake for 20 minutes.
  • After 20 minutes, remove foil and bake for 5 more minutes. Let sit about 5 minutes before serving. Enjoy!