Eggplant Chipotle Tacos

We decided to go with something new with these tacos!  I felt like switching up our veggie selection for dinner and realized we had neglected eggplants lately.  They can work really well at absorbing heavy flavors like a sponge when combined in dishes with curry or chili.  So it sounded like the perfect opportunity to put a new twist on the traditional taco and try a new approach!

Ingredients

  • 1 Eggplant
  • 1/2 Red Onion
  • 1 Cilantro Bunch
  • Mixed Greens
  • 1 can Black Beans (1 cup of soaked black beans if available ahead of time)
  • 1 Jalapeno
  • 1 Avocado
  • 2 Limes (zest of one of them)
  • 4 Garlic Cloves
  • 1 package Corn Tortillas
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Chipotle Chili Powder
  • 1/2 teaspoon Cumin

Directions

First get the ingredients rinsed, chopped and ready.  Chop the eggplant into 1 inch squares and finely chop up the red onion, cilantro, and jalapeno.  Slice one lime into wedges and save the other for cooking.

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Pour 1/2 cup water into a skillet and combine the eggplant with half of the chopped onion while saving the other half to sprinkle on the tacos later.  Add the chili powder, chipotle powder, and cumin.  Using a garlic press, add the garlic and mix all the ingredients together over medium high heat.  Using a grater, zest one lime into skillet and mix in.

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Cook for about 15 minutes, adding water a 1/4 cup at a time to keep the food from sticking.

Drain and rinse the black beans and combine with a pinch of the chopped cilantro and the lime juice squeezed from the lime you used for the zest.  Allow the beans to cook only for a couple minutes.

In a small skillet, place a corn tortilla on low to medium heat.  Turn the tortilla as needed to prevent from burning and heat each side.  You will not need oil for this part.  Place the tortilla on a plate and it’s time to start building your taco!  Put a small bed of mixed greens down and then top with a scoop of the eggplant mixture.  Sprinkle with onion, cilantro, jalapeno and a pinch of salt.  Add a few slices of avocado and squeeze a lime wedge over top.  These will go quick, so if you are cooking for more than 2, consider doubling the recipe!

While we rarely use the vegan cheeses from the store, we went out on a limb and gave one a try.  We tried the Daiya Pepperjack style shreds and they are pretty tasty with these tacos!  I would use these sparingly as their flavor goes a long way!

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