Tortillas Stuffed with Eggplant and Chile

4 cups eggplant cubes, 1/2-inch from one medium eggplant
2 garlic cloves, finely chopped
1 small onion, finely chopped
2 teaspoons chile powder blend; or to taste
1 tablespoon peanut oil
1/2 cup pecan halves, or other nuts
8 ounces cooked red kidney beans, rinsed and drained
1/2 jalapeno, finely chopped
1/4 cup barbecue sauce
1/2 lime, juiced
water, as needed
4 tablespoons chopped fresh cilantro, or to taste
8 flour tortillas; large, warmed
Optional Garnishes:
grated monterey jack cheese
shredded lettuce
chopped fresh tomatoes
chopped green onions
sour cream, and/or
plain yogurt

Preheat oven to 350F. Toss eggplant, garlic, and onion in the chile powders and oil. Spread on a nonstick cookie sheet and bake in the oven for 15 minutes. Alternatively, fry gently in a skillet until lightly browned on all sides (5 to 10 minutes). Remove. See tip.

Meanwhile, pan roast or warm the pecan halves in a skillet or wok over moderate-low heat. Remove when aromatic. Roughly chop.

Combining: In the skillet or wok over moderate-low flame, heat the beans and jalapeno. Add the barbecue sauce; toss to coat. Add the roasted vegetables and nuts. Toss to coat and add lime juice and water to make a sauce. Turn off the heat. Stir in the cilantro.

To serve, place some of the eggplant mixture off set to one side of the center of a warm tortilla, top with desired garnishes. Fold, rolling. Serve open at both ends or make a pocket fold. Work quickly. As the tortilla cools, it stiffens.

Tip: Wrap tortilla in foil and warm, using the oven's stored heat.

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