Tex Mex Eggplant Melts
Savor the bold fusion of Southwestern flavors with these Tex Mex Eggplant Melts—a tantalizing vegetarian recipe that’s both hearty and satisfying! Juicy roasted eggplant rounds serve as the perfect base, seasoned with smoked paprika and cumin for a smoky depth. Piled high with a zesty mix of black beans, sweet corn, and diced tomatoes, these melts are topped with gooey melted Mexican cheese for a crowd-pleasing finish. Garnished with creamy avocado slices, tangy sour cream, and fresh cilantro, each bite bursts with vibrant Tex-Mex flair. Quick and easy to make in just 45 minutes, these eggplant melts are perfect as an appetizer, side dish, or light main course, especially when paired with a squeeze of fresh lime for a zesty kick!
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Recipe Information
Ingredients
- 2 large Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 cup Black beans (cooked or canned, drained and rinsed)
- 0.75 cup Corn kernels (fresh or frozen)
- 1 cup Diced tomatoes
- 1 teaspoon Chili powder
- 1 cup Shredded Mexican cheese blend
- 0.5 cup Sour cream
- 2 tablespoons Cilantro leaves (chopped)
- 1 large Avocado (sliced)
- 4 pieces Lime wedges
Instructions
Preheat your oven to 425°F (220°C).
Slice the eggplants into 1/2-inch-thick rounds and arrange them in a single layer on a parchment-lined baking sheet.
Brush both sides of the eggplant rounds with olive oil and sprinkle evenly with salt, smoked paprika, and ground cumin.
Roast the eggplant in the preheated oven for 15 minutes, flipping halfway through, until tender and slightly golden.
While the eggplant roasts, prepare the Tex-Mex topping. In a medium mixing bowl, combine the black beans, corn, diced tomatoes, and chili powder. Stir well to evenly distribute the seasoning.
Remove the roasted eggplant from the oven and top each round with a spoonful of the Tex-Mex topping.
Sprinkle each topped eggplant round with shredded Mexican cheese blend.
Return the baking sheet to the oven and bake for an additional 8-10 minutes, or until the cheese is fully melted and bubbling.
Remove from the oven and allow to cool for 2-3 minutes.
To serve, garnish each eggplant melt with a dollop of sour cream, a sprinkle of chopped cilantro, and a slice of avocado.
Serve warm with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 6305 mg | 274% | |
| Total Carbohydrate | 189.4 g | 69% | |
| Dietary Fiber | 76.4 g | 273% | |
| Total Sugars | 70.1 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2205 mg | 170% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 5566 mg | 118% | |
*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.
