Moosewood Eggplant Enchiladas

Discover the vibrant flavors of Moosewood Eggplant Enchiladas, a satisfying vegetarian spin on a classic dish that's perfect for weeknight dinners or casual gatherings. This recipe combines tender, roasted eggplant with protein-packed black beans, fragrant spices like cumin and chili powder, and a zesty hint of lime juice, all wrapped in soft corn tortillas and smothered in rich enchilada sauce. Topped with melted cheddar cheese and garnished with fresh green onions, these enchiladas deliver a delightful balance of smoky, tangy, and savory notes in every bite. Ready in just an hour, this dish not only highlights wholesome ingredients like eggplant and cilantro but also offers a gluten-free option when using certified gluten-free tortillas. Serve these enchiladas with a side of rice or a simple salad, and watch them become a new family favorite!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium Eggplant
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 1 can (15 ounces) Black beans
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 0.25 cup Fresh cilantro
• 1 tablespoon Lime juice
• 8 Corn tortillas
• 2 cups Enchilada sauce
• 1 cup Cheddar cheese
• 2 Green onions

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants into 1/2-inch rounds and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt.

Step 3

Roast the eggplant in the oven for 20-25 minutes, flipping halfway through, until soft and slightly golden.

Step 4

While the eggplant roasts, prepare the filling. In a medium skillet over medium heat, warm 1 tablespoon of olive oil and add the black beans, cumin, chili powder, and remaining 1/2 teaspoon of salt.

Step 5

Cook for 3-5 minutes, stirring occasionally, until the flavors meld. Remove from the heat, stir in chopped cilantro, and lime juice.

Step 6

When the eggplant is cool enough to handle, dice the roasted slices into small cubes.

Step 7

Combine the roasted eggplant with the black bean mixture in a large bowl to make the filling.

Step 8

Reduce the oven temperature to 375°F (190°C).

Step 9

Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.

Step 10

Place about 1/4 cup of the filling mixture onto each corn tortilla, roll them up tightly, and lay them seam-side down in the baking dish.

Step 11

Once all tortillas are filled, pour the remaining enchilada sauce evenly over the top and sprinkle shredded cheddar cheese over the enchiladas.

Step 12

Bake uncovered for 20 minutes, or until the cheese is melted and bubbling.

Step 13

Garnish with sliced green onions before serving.

Nutrition Facts

Serving size	2503.1 grams (2503.1g)

Amount per serving	% Daily Value*
Calories	2518

Total Fat 96.40g	124%
Saturated Fat 27.90g	140%
Polyunsaturated Fat 6.10g
Cholesterol 94mg	31%
Sodium 8711mg	379%
Total Carbohydrate 339.90g	124%
Dietary Fiber 82.60g	295%
Total Sugars 51.90g
Protein 83.60g	167%

Vitamin D 0IU	0%
Calcium 1051mg	81%
Iron 19mg	106%
Potassium 3878mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.9%

Protein: 13.1%

Carbs: 53.1%