Eggplant and Black Bean Enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 390.4
  • Total Fat: 15.7 g
  • Cholesterol: 7.5 mg
  • Sodium: 666.9 mg
  • Total Carbs: 50.2 g
  • Dietary Fiber: 14.4 g
  • Protein: 17.9 g

View full nutritional breakdown of Eggplant and Black Bean Enchiladas calories by ingredient


Introduction

A delicious vegetarian version of a classic Mexican favourite. A delicious vegetarian version of a classic Mexican favourite.
Number of Servings: 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)


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.