Moosewood Eggplant Enchiladas
Discover the vibrant flavors of Moosewood Eggplant Enchiladas, a satisfying vegetarian spin on a classic dish that's perfect for weeknight dinners or casual gatherings. This recipe combines tender, roasted eggplant with protein-packed black beans, fragrant spices like cumin and chili powder, and a zesty hint of lime juice, all wrapped in soft corn tortillas and smothered in rich enchilada sauce. Topped with melted cheddar cheese and garnished with fresh green onions, these enchiladas deliver a delightful balance of smoky, tangy, and savory notes in every bite. Ready in just an hour, this dish not only highlights wholesome ingredients like eggplant and cilantro but also offers a gluten-free option when using certified gluten-free tortillas. Serve these enchiladas with a side of rice or a simple salad, and watch them become a new family favorite!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 can (15 ounces) Black beans
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.25 cup Fresh cilantro
- 1 tablespoon Lime juice
- 8 Corn tortillas
- 2 cups Enchilada sauce
- 1 cup Cheddar cheese
- 2 Green onions
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants into 1/2-inch rounds and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt.
Roast the eggplant in the oven for 20-25 minutes, flipping halfway through, until soft and slightly golden.
While the eggplant roasts, prepare the filling. In a medium skillet over medium heat, warm 1 tablespoon of olive oil and add the black beans, cumin, chili powder, and remaining 1/2 teaspoon of salt.
Cook for 3-5 minutes, stirring occasionally, until the flavors meld. Remove from the heat, stir in chopped cilantro, and lime juice.
When the eggplant is cool enough to handle, dice the roasted slices into small cubes.
Combine the roasted eggplant with the black bean mixture in a large bowl to make the filling.
Reduce the oven temperature to 375°F (190°C).
Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.
Place about 1/4 cup of the filling mixture onto each corn tortilla, roll them up tightly, and lay them seam-side down in the baking dish.
Once all tortillas are filled, pour the remaining enchilada sauce evenly over the top and sprinkle shredded cheddar cheese over the enchiladas.
Bake uncovered for 20 minutes, or until the cheese is melted and bubbling.
Garnish with sliced green onions before serving.
Nutrition Facts
Calories |
2488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 8276 mg | 360% | |
| Total Carbohydrate | 341.8 g | 124% | |
| Dietary Fiber | 79.0 g | 282% | |
| Total Sugars | 59.9 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1512 mg | 116% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3998 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
