Looking for a healthy and delicious meal for dinner? Well, look no further! These tortilla-less eggplant enchiladas will satisfy your healthy and delicious cravings.
INGREDIENTS
1 large eggplant
4 cans El Pato Green Enchilada Sauce
1 can black or refried beans
1/2 yellow and red bell peppers
1 red onion
Cilantro
A handful of green onion per taste
1-2 jalapeños per taste
1-2 Thai green chilies per taste
Shredded Cabot habanero cheese
1-2 cloves garlic
1-2 tsp. taco seasoning
Salt
Pepper
INSTRUCTIONS
- Preheat oven to 400°F
- Slice eggplant lengthwise, sprinkle salt on both sides of the slices and places slices on a paper towel. After about 15 mins., take another paper towel and gently press down to soak up the excess water off of the slices. Remove paper towels.
- Grease baking pan and place eggplant slices in the oven for 10 mins., flip, and bake for another 10 mins. Slices should get a little smaller and brown slightly.
- While eggplant slices are baking, prep your toppings, enchilada sauce, and beans.
- Cut yellow and red peppers, red onion, cilantro, green onions, and jalapeños. If you’re creating a non-vegan dish, shred up the habanero Cabot cheese
- Sauté fresh garlic in a pan over medium heat. Add El Pato Green Enchilada Sauce, 1 can of water with black pepper, taco seasoning and fresh green chilies to pan. Stir together.
- Heat beans on the stove, add a little water and a scoop of El Pato Sauce into the beans to loosen them up. Add salt, pepper, and a tbsp. of taco seasoning. Stir together.
- Put a layer of enchilada sauce onto an oven safe plate. Add the slices of eggplants and top with beans, cheese (optional), and the cut toppings.
- Bake or broil for about 10 mins. or until cheese is melted.
- Let cool, add some guacamole to top it off, and dig it!
Thank you, Deepa for the recipe! Check out her page @dashofdeepa for more healthy and delicious recipes.
[wzslider]