Recipes
Eggplant Tortilla Casserole
- Dinner
This layered casserole is inspired by classic cheese enchiladas, minus the fuss of rolling and stuffing individual tortillas. You'd never guess that within this comforting casserole hides a layer of thinly sliced eggplant. The thin slices become tender when roasted and add a subtle savory note.
Ingredients
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1 medium eggplant (about 1 lb.)
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2 tablespoons neutral oil, such as canola or avocado, divided
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2 medium onions, thinly sliced
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3 cloves garlic, minced
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1 tablespoon chili powder
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2 teaspoons dried oregano
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1 teaspoon onion powder
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1 teaspoon ground cumin
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1 (28 ounce) can no-salt-added diced tomatoes
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2 (15 ounce) cans no-salt-added black beans, rinsed
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2 (4.5 ounce) cans mild green chiles
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¼ cup chopped fresh cilantro
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10 corn tortillas, quartered
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1 cup shredded extra-sharp Cheddar cheese
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