Roasted Eggplant and Black Bean Enchiladas

Ingredients

• Eggplant (1 large, diced)
• Black beans (1 can (15 oz), drained and rinsed)
• Corn tortillas (8)
• Cheddar cheese (2 cups, shredded)
• Enchilada sauce (2 cups, store-bought or homemade)
• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (2 cloves, minced)
• Cilantro (1/4 cup, chopped (for garnish))
• Ground cumin (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the eggplant by placing the diced pieces on a baking sheet. Drizzle with olive oil and season with salt, black pepper, cumin, and chili powder. Toss to ensure the eggplant is evenly coated.
3. Roast the eggplant in the preheated oven for 20-25 minutes, or until tender and golden brown, stirring halfway through to ensure even cooking.
4. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 5 minutes.
5. Stir in the roasted eggplant and black beans, mixing well. Cook for another 2-3 minutes to heat through.
6. Pour half of the enchilada sauce into a baking dish, spreading it evenly across the bottom.
7. On a flat surface, place a corn tortilla and spoon some of the eggplant and black bean mixture in the center. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.
8. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the shredded cheddar cheese on top.
9. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh cilantro before serving.