This recipe was super good, and relatively quick and easy to make (I always make extra beans to store for make-over meals like this)
Warm, homemade corn tortillas (use storebought if you don't want to make them) are topped with a really savoury bean and eggplant-meat filling (there's that pesky eggplant, again!), loads of cheese, and a nice GF enchilada sauce.
This is really a cheater meal for me... so I didn't bother making homemade enchilada sauce.
The Carnivore liked it...said it needed more cheese (and come to think of it- note to self- probably lettuce!) The boys scarfed it down.
1 can gf enchilada sauce or homemade
8 corn tortillas (we made them, using masa, water, and a hot griddle, but you can buy them)
1 pound colby-jack cheese
1/2 pound/4 c cooked, mashed beans (we used canary beans)
1/2 pound eggplant 'meat from the marinara recipe, mixed with a healthy few tbsp of Goya Adobo -- essentially salt, garlic powder, and dried oregano
optional: guac, sour cream, lettuce, tomatoes-chopped
Not in the mood for that?
I also made a fun raw loaded-nacho that was pretty good.