Eggplant Tortilla
Imagine enchiladas stuffed with eggplant. Go purple with these terrific tortillas that draw upon the great flavor of this nutritional veggie.
Ingredients
- 1 tablespoon(s) olive oil
- 1 cup(s) diced onions
- 6 cup(s) diced eggplant, peeled
- 1 green pepper, minced
- 4 cloves garlic minced
- 1 teaspoon(s) salt
- 1 teaspoon(s) black pepper
- 1 cup(s) Monterey Jack cheese
- 7 cup(s) Rotel, diced tomatoes and green chilis (2 cans)
- 12 corn tortillas
Instructions
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Saute onion in olive oil for about 5 minutes on medium heat.
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Add eggplant, salt and pepper and cover.
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Cook 10-15 minutes, stirring often, until eggplant is soft.
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Add green pepper and garlic and saute about 5 more minutes or until green pepper is soft.
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Add cheese to egg plant mixture.
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Roll 1/4 cup eggplant mixture in each tortilla and place in casserole dish sprayed with Pam.
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After all tortillas have been used and dish is full pour Rotel or sauce of choice over enchiladas.
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Top with more cheese.
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Bake 350 degrees for 30 minutes.
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Ready in 1 hour.
Nutrition
Calories: 1630.12kcalCarbohydrates: 225.18gProtein: 54.88gFat: 56.39gSaturated Fat: 24.89gCholesterol: 100.57mgSodium: 8465.82mgFiber: 37.68gSugar: 54.85g
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