Eggplant and Black Bean Enchiladas

Ingredients

• Cilantro - For garnish
• Cheddar cheese - 1 cup, shredded
• Tortillas - 6 large
• Enchilada sauce - 2 cups
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Black beans - 1 can, drained and rinsed
• Eggplant - 1 large, diced

Instructions

1. Preheat the oven to 375°F.
2. Place the diced eggplant on a baking sheet and drizzle with olive oil. Season with salt, pepper, cumin, and chili powder. Toss to coat.
3. Roast the eggplant in the oven for 20-25 minutes, or until tender and slightly browned.
4. In a large skillet, heat some olive oil over medium heat. Add the diced onion and minced garlic. Cook until the onion is translucent and fragrant.
5. Add the roasted eggplant and black beans to the skillet. Stir to combine and cook for another 2-3 minutes.
6. Pour half of the enchilada sauce into a baking dish.
7. Place a tortilla on a flat surface and spoon some of the eggplant and black bean mixture onto the center. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
8. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded cheddar cheese on top.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh cilantro before serving.