Eggplant Enchiladas with Homemade Enchilada Sauce

Sometimes I make substitutions in recipes and assume they will be delicious. Other times, I dread that the final product will turn out horribly, and that I will be wasting a huge amount of food that no one will eat. That was my worry while making this recipe. As someone who doesn't like zucchini, I am constantly looking at zucchini recipes, trying to decide if I can sub in something else without ruining the dish. When I saw a recipe for veggie enchiladas, I decided I had to try it, but with one of the main ingredients being zucchini, I had to sub it out. I decided to try eggplant instead, changing the cooking method a bit, since eggplant needs to cook a bit longer, and I have to say, it worked out wonderfully. My husband, who loves his typical chicken and beef enchiladas from the Mexican restaurant up the street, said that these were some of the best enchiladas he has ever had. Thumbs up all around.

Eggplant Enchiladas

Ingredients
For the sauce:
1 tsp vegetable oil
1/2 onion, finely chopped
3 garlic cloves, minced
3 Tbsp chili powder
2 tsp cumin
2 tsp sugar
2 cups tomato sauce
1/2 to 3/4 cup water

For the filling:
3 Tbsp olive oil, divided
1 large eggplant, cut into bite sized cubes
1/2 onion, sliced
1/2 red bell pepper, seeded and chopped
3 garlic cloves, minced
1/2 jalapeño pepper, seeded and diced
1 can(15 oz) black beans
1/2 cup prepared enchilada sauce
1/2 cup shredded cheese

For assembly: 6-8 8 inch tortillas
1/2 cup shredded cheese
1/2 cup enchilada sauce
2-3 Tbsp fresh cilantro, chopped fine

For the sauce:
1: Heat oil in sauce pan over medium heat until shimmering.
2: Add onion and cook about 5 minutes, until softened.
3: Add garlic, sugar, and spices, and cook about 30 seconds.
4: Add tomato sauce and water, bring to a simmer, and allow to cook about 5 minutes.

For the enchiladas
1. Preheat oven to 400 degrees F. Heat 2 Tbsp oil in large skillet over medium heat until very hot. Add eggplant and cook until slightly brown, about 3 minutes. Set aside.
2. After removing eggplant from the skillet, heat remaining tablespoon of oil over medium heat until shimmering. Add onion and red pepper and cook until slightly softened, about 5-7 minutes.
3. Add garlic and jalapeño and cook about 30 seconds.
4. Add eggplant, black beans, and 1/2 cup enchilada sauce. Cook about 3-5 minutes until warmed through. Mix in 1/2 cup shredded cheese
5. To assemble, add about 1/3-1/2 cup filling to center of tortilla. Roll tightly and place in 9" x 13" baking dish, seam side down. Repeat with remaining filling and tortillas.
6. Pour 1/2 cup enchilada sauce over rolled enchiladas. Sprinkle cheese and cilantro over the top. Cover with foil and bake 5-10 minutes, until cheese is melted. Uncover and bake an additional 3-5 minutes.

Source: Adapted from Annie's Eats.