For a heartier meal add cooked 1 inch chicken cubes.
Black Bean and Eggplant Enchiladas
Ingredients:
2 medium eggplants
1/2 Onion
2 T Olive oil
1 can Black Beans
Chilies 1 medium can
Spices: curry, turmeric, cumin
1 can cream soup, mushroom, celery or chicken
8 oz yogurt or cottage cheese
1 cup cheese
½ milk
Vegatable filling
Dice 2 medium eggplants, peeled and cut into ½ or so inch pieces
Salt and place in collinder for about 1 hour if you don’t have time you can skip this step
Dice ½ onion
Sautee in 1-2 Tablespoons olive oil
Add eggplant, cook until soft. Turn off heat.
Add 1 can black beans
Add 1 can chilies minus 3 or so Tablespoons.
Add spices, curry, turmeric, cumin
In another bowl combine:
1 can cream soup
8 oz. yogurt
3 T. chilies
½ cup milk
Stir to combine.
Grease a 9×11 inch pan and place a scoop of the sautéed onion mixture on the center of a tortilla shell roll up and place in pan continue until all of the onion mixture is gone
Pour the soup mixture over the top of the enchiladas
Cover and place in a 350 degree oven until bubbly about 45 minutes, remove cover and sprinkle with ½ to 1 cup cheese. Place back in over until melted.
neuromom 