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–+ servings

Eggplant Tortilla

Imagine enchiladas stuffed with eggplant. Go purple with these terrific tortillas that draw upon the great flavor of this nutritional veggie.
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Cuisine Continental
Servings 6 servings
Calories 1630.12 kcal

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
 

  • Saute onion in olive oil for about 5 minutes on medium heat.
  • Add eggplant, salt and pepper and cover.
  • Cook 10-15 minutes, stirring often, until eggplant is soft.
  • Add green pepper and garlic and saute about 5 more minutes or until green pepper is soft.
  • Add cheese to egg plant mixture.
  • Roll 1/4 cup eggplant mixture in each tortilla and place in casserole dish sprayed with Pam.
  • After all tortillas have been used and dish is full pour Rotel or sauce of choice over enchiladas.
  • Top with more cheese.
  • Bake 350 degrees for 30 minutes.
  • 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
Keyword Vegetables
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