Moosewood Eggplant Enchiladas

Jun 03, 2023June 3, 20230 6
Moosewood Eggplant Enchiladas recipe perfect for vegetarians
in Vegetarian

Prep

30 min

Cook

40 min

Ready In

1 hr 10 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon olive oil
1 cup onion , minced
6 cups eggplants , diced
1 teaspoon salt ( possibly more , to taste )
black pepper
2 tablespoons garlic , minced
1 medium bell pepper , minced ( any color )
1 cup almonds , chopped , lightly toasted
1 cup grated monterey jack cheese , packed
12 corn tortillas
1 -2 tablespoon olive oil
1 cup onion , minced
1 poblano chile , minced
1/2 teaspoon salt ( possibly more , to taste )
2 teaspoons ground cumin
1 tablespoon chili powder
3 tablespoons garlic , minced
3 cups tomatoes , chopped ( canned OK )
1 cup water or 1 cup tomato juice
black pepper and cayenne ( optional )

Nutrision Information

Servings Per Recipe
6
Calories
599
Sugar
10g
Fat
42g
Moosewood Eggplant Enchiladas are a delicious and hearty vegetarian meal that is perfect for any night of the week. With a flavorful filling of tender eggplant, chopped almonds, and Monterey Jack cheese, these enchiladas are sure to satisfy even the most skeptical of meat-eaters. The sauce is made with a blend of spices, minced onion, and poblano chile, giving it a rich and smoky flavor that complements the filling perfectly. These enchiladas are a great way to get in a healthy dose of vegetables while still indulging in a comforting and satisfying meal.

Instructions

1.Preheat the oven to 350°F (175°C).
2.Heat a large skillet over medium-high heat and add the olive oil.
3.Add the diced onion and cook until soft, approximately 5 minutes.
4.Add the diced eggplant to the skillet along with 1 teaspoon of salt and black pepper to taste.
5.Cook until the eggplant is tender, approximately 15 minutes.
6.Stir in the minced garlic and minced bell pepper and cook for another minute.
7.Remove from heat and stir in the chopped almonds and grated Monterey Jack cheese.
8.Meanwhile, heat the corn tortillas on a griddle or skillet until they are pliable.
9.Spoon approximately 1/4 cup of the filling onto each tortilla and roll tightly.
10.Place the enchiladas seam-side down in a 9×13 inch baking dish that has been lightly oiled with olive oil.
11.For the sauce, heat the olive oil in a saucepan over medium-high heat and add the minced onion and poblano chile.
12.Cook until the onion is soft, approximately 5 minutes.
13.Add the salt, ground cumin, chili powder, minced garlic, chopped tomatoes, and water or tomato juice.
14.Bring the sauce to a simmer and cook for 10 minutes.
15.Pour the sauce over the enchiladas in the baking dish.
16.Bake for 25-30 minutes, or until the enchiladas are heated through and the sauce is bubbly and slightly browned.

PROS

These enchiladas are a vegetarian delight, with a flavorful filling of tender eggplant and chopped almonds.

They are also a great option for those on a gluten-free diet, as they use corn tortillas instead of flour tortillas.

CONS

Eggplant can be a polarizing ingredient, with some people not liking its texture or flavor.

Additionally, these enchiladas do require a bit of preparation time, so they are not a quick and easy meal.

HEALTH & BENEFITS

Eggplant is a low-calorie, nutrient-dense food that is rich in vitamins and minerals such as fiber, potassium, and vitamin C.
Almonds are also a healthy addition to this recipe, as they are high in healthy fats, protein, and fiber.

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