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Vegan Eggplant Enchiladas
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Course: Main Course
Cuisine: Mexican
Keyword: Eggplant, Enchiladas, Mexican
Servings: 6 servings
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 cup minced onion
  • 6 cups (1 large) eggplant, cubed
  • 1 teaspoon sea salt
  • generous pinch freshly ground pepper
  • 3 teaspoon (about 4 medium) garlic cloves, minced
  • 1 medium green bell pepper, diced
  • 1 cup toasted almonds, coarsely chopped
  • 1 package vegan jack cheese (or any vegan white cheese)
  • 12 corn tortillas
  • 4 cups Mexican Red Sauce
Instructions

  1. Heat olive oil in a deep skillet or Dutch oven. Add onion, and saute for about 5 minutes over medium heat.

  2. Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft.

  3. Add garlic and bell pepper. Stir and cook 5 to 8 minutes, or until the pepper is just tender. Adjust the seasoning.

  4. Remove from heat; stir in the toasted almonds and vegan cheese.

  5. Preheat oven to 350° F. Sprinkle some water in each tortilla, then add about 1/4 cup of the filling on one side and roll up. Add some tomato sauce on the bottom of a baking dish (about 1/2 cup) so to prevent the enchiladas to stick to the bottom, and gently arrange them. P our the remaining tomato sauce over the top. Bake for about 30 minutes.