Recipes from Mexico :: Mexican Vegetarian Recipes
The Mexican Red Sauce can be made ahead of time.
1 Tbsp. olive oil
1 c. minced onion
6 c. diced eggplant
1 tsp. salt (or more, to taste)
Black pepper to taste
2 Tbsp. minced garlic
1 med.-size bell pepper (any color), minced
1 c. minced almonds, lightly toasted
1 c. grated mozzarella or jack cheese
12 corn tortillas
Mexican Red Sauce
Heat the olive oil in a deep skillet or Dutch oven. Add onion, and sauté for about 5 mins. over med. heat.
Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 mins. over med. heat, stirring occasionally, until the eggplant is soft.
Add garlic and bell pepper. Stir and cook 5 mins. longer, or until the pepper is tender. Taste to correct salt.
Remove from heat; stir in almonds and cheese.
Preheat oven to 350 degrees fahrenheit.
Moisten each tortilla briefly in water then place approximately 1/4 c. filling on one side and roll up. Gently place the filled enchiladas in a baking pan, and pour a full recipe of Mexican Red Sauce over the top. Bake uncovered or without a lid for about 1/2 an hour, or until heated through.
Serve hot, with beans, rice, and green salad.
