Wednesday, November 6, 2013

Eggplant + Sweet Potato Enchiladas

Veggie Enchiladas  
With whole wheat tortillas, of course. 

·       medium sweet potatoes, cut into 1-inch pieces

·       1 eggplant, cubed 

·       red bell pepper, cut into strips
·       1 chopped onion
·       2 tbs garlic
·       tablespoon chili powder

·       tablespoon garlic powder

·       1/2 tablespoon ground cumin
·       tablespoon cayenne pepper
·       1 tablespoon Tony’s (if you don’t know what it is, don’t worry about it)

·       dash Italian seasoning

·       can black beans
·       can diced tomatoes
·       1 can vegetable soup 
·       ¼ cup lime juice

·       ¼ splash lemon juice

·       8 oz salsa 

·       Salt & Pepper

You are making chili that is on the liquid-y side. Combine everything in olive oiled pot and simmer for about hour — veggies become mashable.

Now you'll need ... 

·       whole wheat tortillas 

·       green chiles - small can or verde sauce 

·       shredded cheese 

·       avocado 

Heat tortillas in microwave for about 10 seconds to soften them. Fill them with the chili mixture, really getting the eggplant and sweet potato, and roll them. Line the rolled tortillas in a olive oiled casserole dish, I chose a small one that only held three or four, but a larger dish would definitely at least double that. 

Ladle out the sauce from the chili — avoiding the vegetable chunks as best you can, maybe allow a couple scoops of vegetables on top — until tortillas are saturated. Now, add a small amount of verde sauce or small can green chiles. Cover with shredded cheese. Bake at 350 for 5 minutes until cheese melted. 

Serve with sliced avocado and/or sour cream.

1 comment:

  1. just one word yummy, love it.. thanks for visiting my place... mouth watering.. hope i could get this one :(


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