Gluten and Grain Free Vegetarian Eggplant Enchiladas
Servings: 8
Ingredients
- 2 large eggplants sliced lengthwise into ¼-inch strips
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (15-ounce) can gluten-free vegetarian refried beans
- 1 (4-ounce) can Hatch Diced Green Chiles, hot or mild
- 1 small onion diced
- 3 cups shredded Mexican cheese blend
- ½ cup sour cream
- 1 teaspoon chili powder
- 1 (15-ounce) can Hatch Organic Red Enchilada Sauce
Optional Garnishes:
- Crumbled Cotija cheese
- Cilantro
- Sour Cream
- Pickled jalapenos
- Sliced olives
Instructions
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
- Place eggplant slices on the prepared sheet pans, brush lightly with olive oil, and season with salt and pepper. Roast for 15–20 minutes, flipping once, until softened. Reduce oven temperature to 375°F.
- In a bowl, stir together the refried beans, Hatch Diced Green Chiles, onion, 1 cup cheese, sour cream, chili powder, and a couple tablespoons of the enchilada sauce until smooth and combined.
- Lightly grease a 9x13 baking dish. Spread a thin layer of Hatch Chili Red Enchilada Sauce on the bottom.
- Spoon a little filling onto each roasted eggplant slice, roll it up, and place seam-side down in the dish. Continue until the pan is filled.
- Pour the remaining enchilada sauce evenly over the rolled eggplant. Sprinkle with 2 cups shredded cheese. Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
- Garnish as desired and serve.
Nutrition
Calories: 266kcal | Carbohydrates: 14g | Protein: 12g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 48mg | Sodium: 1018mg | Potassium: 343mg | Fiber: 5g | Sugar: 9g | Vitamin A: 822IU | Vitamin C: 5mg | Calcium: 306mg | Iron: 1mg
