EGGPLANT ENCHILADAS

Looking for a healthy and delicious meal for dinner? Well, look no further! These tortilla-less eggplant enchiladas will satisfy your healthy and delicious cravings.

INGREDIENTS

1 large eggplant
4 cans El Pato Green Enchilada Sauce
1 can black or refried beans
1/2 yellow and red bell peppers
1 red onion
Cilantro
A handful of green onion per taste
1-2 jalapeños per taste
1-2 Thai green chilies per taste
Shredded Cabot habanero cheese
1-2 cloves garlic
1-2 tsp. taco seasoning
Salt
Pepper

INSTRUCTIONS

1. Preheat oven to 400°F
2. Slice eggplant lengthwise, sprinkle salt on both sides of the slices and places slices on a paper towel. After about 15 mins., take another paper towel and gently press down to soak up the excess water off of the slices. Remove paper towels.
3. Grease baking pan and place eggplant slices in the oven for 10 mins., flip, and bake for another 10 mins. Slices should get a little smaller and brown slightly.
4. While eggplant slices are baking, prep your toppings, enchilada sauce, and beans.
5. Cut yellow and red peppers, red onion, cilantro, green onions, and jalapeños. If you’re creating a non-vegan dish, shred up the  habanero Cabot cheese
6. Sauté fresh garlic in a pan over medium heat. Add El Pato Green Enchilada Sauce, 1 can of water with black pepper, taco seasoning and fresh green chilies to pan. Stir together.
7. Heat beans on the stove, add a little water and a scoop of El Pato Sauce into the beans to loosen them up. Add salt, pepper, and a tbsp. of taco seasoning. Stir together.
8. Put a layer of enchilada sauce onto an oven safe plate. Add the slices of eggplants and top with beans, cheese (optional), and the cut toppings.
9. Bake or broil for about 10 mins. or until cheese is melted.
10. Let cool, add some guacamole to top it off, and dig it!

Thank you, Deepa for the recipe! Check out her page @dashofdeepa for more healthy and delicious recipes.