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Eggplant Tortilla Casse



  • 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 no-salt-added diced tomatoes

  • Muir Glen Organic Diced Tomatoes Fire Roasted

  • 2 (15 ounce) cans no-salt-added black beans, rinsed

  • 2 (4.5 ounce) cans mild green chiles

  • ¼ cup chopped fresh cilantro

  • 10 corn tortillas, quartered

  • 1 cup shredded extra-sharp Cheddar cheese


1. Preheat oven to 375°F. Coat a large rimmed baking sheet and two 8-inch-square baking dishes with cooking spray.​


2. Peel the eggplant; slice into ¼-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.


3. 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.


4. To assemble the casseroles: Cover the bottom of each baking dish with ¼ of the tortilla pieces. Spread 1 cup of the tomato-bean mixture over the tortillas, then sprinkle each with ¼ cup Cheddar. Top each with a layer of ½ 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 ¼ cup Cheddar. Cover both dishes with foil. Label and freeze one casserole for up to 1 month.


5. Bake the remaining casserole until bubbling, about 30 minutes.


6. Uncover and continue baking until the cheese is lightly browned, about 10 minutes more. Let stand for 5 minutes before cutting.

  • 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


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