Eggplant and Black Bean Enchiladas

Name: Eggplant and Black Bean Enchiladas Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 1 large eggplant peeled and cubed; 1 can black beans rinsed (2 c.); lo-fat shredded mexican 4-cheese blend; 6 oz. slivered almonds; 6 10-inch flour tortillas; 2 T. olive oil; Salsa of your choice (I like Newman's Own Peach/Mango)

Minutes to Prepare: 30
Minutes to Cook: 40

Number of Servings: 6

Ingredients

1 large eggplant, peeled and cubed1 can black beans, rinsed (2 c.)lo-fat shredded mexican 4-cheese blend6 oz. slivered almonds6 10-inch flour tortillas2 T. olive oilSalsa of your choice (I like Newman's Own Peach/Mango)

Directions

Preheat oven to 350 F. Heat the olive oil in a large skillet. Saute the cubed eggplant for several minutes until soft. Heat another frying pan over medium heat. To assemble enchiladas, warm each tortilla one at a time in the hot frying pan (30-60 seconds per side), place it on a plate, then layer 1/6 of eggplant, black beans, cheese, and almonds in the middle. Fold two of the sides over the mixture, then roll up and place in a baking dish. Spread 2 T. of salsa over each enchilada. Cover with foil and bake for 40 minutes or until hot through and cheese is melted.

Number of Servings: 6

Recipe submitted by SparkPeople user LISAJFA.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving