Mexican

Eggplant and Almond/Cashew Enchiladas is for Dinner.

Eggplant and Almond/Cashew Enchiladas takes several minutes to prepare.

Eggplant and Almond/Cashew Enchiladas takes several minutes to cook.

Eggplant and Almond/Cashew Enchiladas makes 6 servings.

The ingredients for Eggplant and Almond/Cashew Enchiladas are:

1 tablespoon olive oil
ENCHILADAS:
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 finely, lightly toasted
1 cup grated monterey jack cheese, packed (substitute cashew cheese or ground cashews)
12 corn tortillas


MEXICAN RED SAUCE:
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)

Here is how you make Eggplant and Almond/Cashew Enchiladas:

Directions:1.Sauce:.2.Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and saut? over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and saut? for about 3 minutes longer.3.Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so.4.NOTE: You can leave the sauce in chunky form, or smooth it out by pur?eing it in a blender. (I like to use a hand-held immersion blender for this. Be careful not to splash!).5.Enchiladas:.6.Heat the olive oil in a deep skillet or Dutch oven. Add onion, and saut? for about 5 minutes over medium heat.7.Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft.8.Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.9.Remove from heat; stir in almonds and cashew cheese or ground cashews.10.Preheat oven to 350?F.11.Moisten each tortilla briefly in water then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in a baking pan, and pour a full recipe of Mexican Red Sauce over the top. Bake uncovered for about 30 minutes, or until heated through. (2 enchiladas apiece)

The nutritional information for Eggplant and Almond/Cashew Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 399.2

• Total Fat: 22.1 g
• Cholesterol: 0.0 mg
• Sodium: 109.5 mg
• Total Carbs: 45.8 g
• Dietary Fiber: 9.8 g
• Protein: 10.6 g

Eggplant and Almond/Cashew Enchiladas is Mexican cuisine.

The dietary needs meet for Eggplant and Almond/Cashew Enchiladas is Vegan