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This is a fun, healthy recipe to change up your Mexican meals. Bet you almost can’t tell that there isn’t meat! Use as substitute for meat in tacos, enchiladas, or your favorite Mexican meals. Fill taco shells with eggplant mixture and top with your favorite fixings!
Ingredients
- ¼ cup olive oil, divided
- 1 small onion, chopped
- 2 tablespoons lemon juice
- 2 cloves fresh garlic, minced
- ¼ jalapeno pepper, minced
- 1 eggplant, cut into cubes
- 2 tablespoons ground cumin
- 1 tablespoon paprika
- 1 ½ teaspoons chili powder
- 1 teaspoon ground black pepper
- ½ teaspoon seasoned salt (such as Johnny's Seasoning Salt®)
- 4 taco shells
Directions
Step 1
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, lemon juice, garlic, and jalapeno pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes.
Step 2
Stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top. Cook, stirring occasionally, until eggplant reduces in size and softens, about 15 minutes. Spoon eggplant mixture into tortilla shells.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 255 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat3g | 14% |
| Sodium193mg | 8% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber7g | 25% |
| Total Sugars5g | |
| Protein4g | |
| Vitamin C11mg | 55% |
| Calcium73mg | 6% |
| Iron4mg | 19% |
| Potassium513mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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