Eggplant And Almond Enchiladas Recipe

Name: Eggplant And Almond Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 c. cubed eggplant; 1 c. chopped onion; 2 cloves garlic, crushed; 1 c. chopped green pepper; 1 1/2 tsp. salt; black pepper (lots); 1 c. grated Monterey Jack cheese; 1 c. chopped toasted almonds; 2 to 3 Tbsp. olive oil; 12 tortillas; enchilada sauce

Servings: persons

6 c. cubed eggplant
1 c. chopped onion
2 cloves garlic, crushed
1 c. chopped green pepper
1 1/2 tsp. salt
black pepper (lots)
1 c. grated Monterey Jack cheese
1 c. chopped toasted almonds
2 to 3 Tbsp. olive oil
12 tortillas
enchilada sauce

1
In a large skillet, saute onions and garlic.
2
Add salt.
3
Cook (stir occasionally) over medium heat for five minutes.
4
Add eggplant.
5
Mix. Cover and cook for 10 minutes.
6
Add peppers, almonds and black pepper.
7
Cook for 5 more minutes.
8
Stir frequently.
9
Remove from heat and add cheese.
10
Mix.
11
Fill each tortilla with 1/4 cup mixture on one side and roll up.
12
Situate your filled enchiladas in baking pan. Pour hot sauce or salsa over top.
13
Heat in oven at 350u00b0 for about 20 minutes.

1165

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 c. cubed eggplant, 1 c. chopped onion, 2 cloves garlic, crushed, 1 c. chopped green pepper, and more.

Yes, Eggplant And Almond Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant And Almond Enchiladas

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