Are you looking for a nutritious and flavorful alternative to traditional enchiladas? Try these delightful eggplant-chiladas that swap out tortillas for tender roasted eggplant slices! Not only are they packed with protein from refried beans, but they also feature a perfect blend of spices like cumin and chili powder, enhancing every bite. Topped with creamy dairy-free cheese, salsa and dairy free sour cream, these enchiladas offer a satisfying and guilt-free meal option. Serve them with your favorite toppings, such as dairy-free sour cream and fresh scallions, for an extra burst of flavor. Enjoy a wholesome dish that’s sure to impress your family and friends!
Ingredients:
- 12-16 thin eggplant slices (from 2 large eggplants)
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. sazon
- 1 can refried beans
- 1 cup red enchilada sauce
- 1/4 cup dairy-free cream cheese
- 1/2 cup dairy-free shredded cheese
- Optional toppings: dairy-free sour cream, salsa, chopped scallions
Instructions:
1. **Prepare the Eggplant:**
- Preheat your oven to 375°F (190°C).
- Slice the eggplants thinly lengthwise (about 1/4 inch thick). You can sprinkle some salt on them and let them sit for about 15 minutes to draw out moisture and bitterness. Rinse and pat dry.
2. **Roast the Eggplant:**
- Lay the eggplant slices on a baking sheet lined with parchment paper. Brush them lightly with olive oil and bake for about 20 minutes, flipping halfway through, until they are tender and slightly golden.
3. **Mix the Filling:**
- In a mixing bowl, combine the refried beans, ground cumin, chili powder, garlic powder, and sazon. Mix well until everything is combined.
4. **Assemble the Enchiladas:**
- Spread a thin layer of red enchilada sauce on the bottom of a baking dish.
- Take one eggplant slice, place a spoonful of the bean mixture on one end, and roll it up. Place the rolled enchilada seam-side down in the baking dish. Repeat with the remaining eggplant slices and filling.
5. **Top and Bake:**
- Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top. Dollop the dairy-free cream cheese on top and sprinkle with dairy-free shredded cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
6. **Serve:**
- Remove from the oven and let cool for a few minutes. Serve with optional toppings like dairy-free sour cream, chopped scallions, and salsa.
Enjoy your delicious and healthy eggplant enchiladas!
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