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Categories:
eggplant onion garlic green pepper salt black pepper grated Monterey almonds olive oil tortillas enchilada sauce
Viewed: 45 - Published at: 4 years agoIngredients
- 6 c. cubed eggplant
- 1 c. chopped onion
- 2 cloves garlic, crushed
- 1 c. chopped green pepper
- 1 1/2 tsp. salt
- black pepper (lots)
- 1 c. grated Monterey Jack cheese
- 1 c. chopped toasted almonds
- 2 to 3 Tbsp. olive oil
- 12 tortillas
- enchilada sauce
Method
- In a large skillet, saute onions and garlic.
- Add salt.
- Cook (stir occasionally) over medium heat for five minutes.
- Add eggplant.
- Mix. Cover and cook for 10 minutes.
- Add peppers, almonds and black pepper.
- Cook for 5 more minutes.
- Stir frequently.
- Remove from heat and add cheese.
- Mix.
- Fill each tortilla with 1/4 cup mixture on one side and roll up.
- Situate your filled enchiladas in baking pan. Pour hot sauce or salsa over top.
- Heat in oven at 350° for about 20 minutes.
