Mexican

Eggplant and Black Bean Enchiladas is for Dinner.

Eggplant and Black Bean Enchiladas takes 30 minutes to prepare.

Eggplant and Black Bean Enchiladas takes 40 minutes to cook.

Eggplant and Black Bean Enchiladas makes 6 servings.

The ingredients for Eggplant and Black Bean Enchiladas are:

1 large eggplant, peeled and cubed
1 can black beans, rinsed (2 c.)
lo-fat shredded mexican 4-cheese blend
6 oz. slivered almonds
6 10-inch flour tortillas
2 T. olive oil
Salsa of your choice (I like Newman's Own Peach/Mango)

Here is how you make Eggplant and Black Bean Enchiladas:

Preheat oven to 350 F. Heat the olive oil in a large skillet. Saute the cubed eggplant for several minutes until soft. Heat another frying pan over medium heat. To assemble enchiladas, warm each tortilla one at a time in the hot frying pan (30-60 seconds per side), place it on a plate, then layer 1/6 of eggplant, black beans, cheese, and almonds in the middle. Fold two of the sides over the mixture, then roll up and place in a baking dish. Spread 2 T. of salsa over each enchilada. Cover with foil and bake for 40 minutes or until hot through and cheese is melted. Number of Servings: 6Recipe submitted by SparkPeople user LISAJFA.

The nutritional information for Eggplant and Black Bean Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 390.4

• Total Fat: 15.7 g
• Cholesterol: 7.5 mg
• Sodium: 666.9 mg
• Total Carbs: 50.2 g
• Dietary Fiber: 14.4 g
• Protein: 17.9 g

Eggplant and Black Bean Enchiladas is Mexican cuisine.

The dietary needs meet for Eggplant and Black Bean Enchiladas is Vegetarian