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Eggplant Enchiladas -- e

Source of Recipe

Internet – e-mail
Eggplant Enchiladas -- e
Serves: 4

8 corn tortillas
4 cup eggplant, chopped
1 cup Pico de Gallo
1-1/2 cups ranchero sauce†, divided † Found in the Mexican food section of most supermarkets. It may have the name ‘salsa ranchero’.

1/2 cup Monterey jack cheese (or soy cheese), shredded
2 cups brown rice, cooked
2 cups black beans
1/4 cup shredded carrots
1/4 cup cilantro, chopped
4 lemon wedges

Heat flat skillet. Place tortillas on hot skillet with a sprinkle of water to warm. Heat another skillet on medium-high heat. Add 1 cup ranchero sauce, Pico de Gallo and one cup diced eggplant. Cook with the lid on for 2 minutes. Mix in cheese. Place a few spoonfuls of cooked eggplant mixture in each heated corn tortilla and roll up. Top with ranchero sauce.

One serving (2 tortillas) equals: CALORIES: (420)…CHOLESTEROL: (10 mg)….FAT: (7 g) …SODIUM: (455 mg)…PROTEIN: (18 g)… CARBOHYDRATE: (75 g)) ++++ EXCHANGES: 1 Meat, 4 Bread… 2 Vegetable…1 Fat