Eggplant Almond Enchiladas

A hearty, plant-forward twist on classic enchiladas — soft eggplant, toasted almonds, and melty cheese layered with corn tortillas and a homemade Mexican red sauce. Comforting, filling, and full of flavor.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method

Ingredients
  

Enchiladas
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 6 cups diced eggplant
  • 1 teaspoon salt, more to taste
  • Black pepper, to taste
  • 2 tablespoons minced garlic
  • 1 medium bell pepper (any color), mince
  • 1 cup toasted, chopped almonds
  • 1 packed cup shredded cheese
  • 12 corn tortillas
  • Mexican Red Sauce (below)
Mexican Red Sauce
  • 1 cup minced onion
  • 1 Anaheim or poblano chili, minced
  • ½ teaspoon salt, more to taste
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 3 tablespoons minced garlic
  • 3 cups chopped tomatoes (canned is fine)
  • 1 cup water or tomato juice
  • Black pepper and cayenne, to taste (optional)

Equipment

  • Large skillet
  • Medium saucepan
  • 9x13-inch baking dish
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Oven

Method
 

  1. Sauté onion in olive oil about 5 minutes. Add eggplant, salt, and pepper. Cover and cook 10 minutes over medium heat, stirring occasionally, until soft.
  2. Add garlic and bell pepper. Cook 5 minutes more, until pepper is tender. Adjust seasoning.
  3. Remove from heat and stir in almonds and cheese.
  4. For the sauce: sauté onion, chili, and salt 5 minutes until translucent. Add cumin, chili powder, and half the garlic; cook 3 minutes. Add tomatoes and water/juice, reduce heat to low, and simmer 30 minutes, adding remaining garlic and optional cayenne in the last 5 minutes.
  5. Layer tortillas, eggplant mixture, and sauce in a baking dish. Cook 30 minutes, until heated through.

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