This Eggplant Tortilla Casserole is a delicious and healthy way to lose weight. Packed with fiber and nutrients, it's a perfect low-calorie meal that won't leave you feeling hungry.
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Eggplant Tortilla Casserole
- Servings: 8
- Cook Time: 30 minutes
Ingredients
- 1 medium eggplant (about 1 lb.)
- 2 tablespoons canola oil, divided
- 2 medium onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 (28-ounce) can of no-salt-added diced tomatoes
- 2 (15-ounce) cans of no-salt-added black beans, rinsed
- 2 (4.5 ounces) cans of mild green chiles
- ¼ cup chopped fresh cilantro
- 10 corn tortillas, quartered
- 1 cup shredded extra-sharp Cheddar cheese
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Instructions
- Preheat oven to 375 degrees F. Coat a large-rimmed baking sheet and two 8-inch-square baking dishes with cooking spray.
- Peel the eggplant; slice it into 1/4-inch-thick rounds. Halve the rounds (or quarter, if large). Arrange in a single layer on the prepared baking sheet; brush 1 Tbsp. oil over the eggplant. Bake, turning once until the eggplant is just beginning to brown on the edges, 10 to 15 minutes. Let cool.
- Heat the remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring, until soft, about 10 minutes. Add garlic, chili powder, oregano, onion powder, and cumin; continue cooking just until fragrant, about 30 seconds. Stir in tomatoes, beans, chiles, and cilantro. Set aside.
- To assemble the casseroles: Cover the bottom of each baking dish with 1/4 of the tortilla pieces. Spread 1 cup of the tomato-bean mixture over the tortillas, then sprinkle each with 1/4 cup of Cheddar. Top each with a layer of 1/2 of the eggplant pieces, then layer each with 1 cup of the tomato-bean mixture. Divide the remaining tortilla pieces and remaining tomato-bean mixture between the casseroles, then sprinkle each with 1/4 cup Cheddar. Cover both dishes with foil. Label and freeze one casserole for up to 1 month.
- Bake the remaining casserole until bubbling, about 30 minutes.
- Uncover and continue baking until the cheese is lightly browned, about 10 minutes more. Let stand for 5 minutes before cutting.
Tips
To make ahead: This double-batch recipe makes one casserole for tonight and one to freeze for up to 1 month (see Step 4). To cook from frozen: Thaw overnight in the refrigerator, then bake as directed in Steps 5-6.Equipment: Two 8-inch-square baking dishes or foil pans
Nutrition Facts
Serving Size: 1 4-inch square
Per Serving: 304 calories; protein 14.2g; carbohydrates 41.3g; dietary fiber 10.2g; sugars 7.7g; fat 10.1g; saturated fat 3g; cholesterol 12.7mg; vitamin a iu 925.8IU; vitamin c 35.2mg; folate 20.6mcg; calcium 213.8mg; iron 3mg; magnesium 84.3mg; potassium 487.7mg; sodium 250mg.
