Halal Eggplant and Black Bean Enchilada (Vegetarian)

• 2 eggplants, diced
• 2 (15 oz) cans black beans, drained
• 8-10 corn or flour tortillas
• 1 onion, 3 garlic cloves, 1 bell pepper
• 1 (15 oz) can enchilada sauce or homemade
• 2 tsp cumin, chili powder, salt
• 1½ cups shredded cheese (optional), cilantro, avocado

1. 1Sauté onion, garlic, pepper, and eggplant until softened. Add black beans and spices; cook 5 minutes.
2. 2Fill tortillas with mixture, roll, and place seam-side down in baking dish. Pour enchilada sauce over top and sprinkle cheese.
3. 3Bake at 375°F for 25 minutes. Garnish with cilantro and avocado.

Nutrition values are estimates.