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Quesadillas with Eggplant 'Tortillas'

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 quesadillas
Calories 80kcal
Author Lauren Goslin

Ingredients

  • 12 eggplant rounds about 1/3 inch thick
  • salt for salting the eggplant slices
  • olive oil for brushing the eggplant slices
  • 1 t. coconut oil
  • 2 garlic cloves minced
  • 1 c. mushrooms chopped
  • 1/2 c. zucchini chopped
  • 1/2 c. black beans vegan or cooked ground beef (paleo)
  • 1 t. taco spice** see link below or a 1/2 t. chili powder, 1/4 t. cumin, 1/4 t. oregano
  • 2 T. cilantro chopped
  • 6 slices tomato
  • sea salt to taste
  • cheese or nutritional yeast if desired
  • salsa avocado, for topping, if desired

Instructions

  • Sprinkle both sides of the eggplant rounds with salt.
  • Lay them out on paper towels, and let them 'sweat' for 30 minutes.
  • Preheat the oven 400 degrees.
  • Press down on the eggplant slices with another paper towel to absorb as much water as you can, being careful to maintain the structure of each slice.
  • Brush each side of the eggplant rounds with a bit of olive oil (just kissing each slice).
  • Place the rounds onto a parchment paper-lined cookie sheet.
  • Bake for 10 minutes.
  • Flip.
  • Bake for another 10 minutes.
  • Remove (leave oven on).
  • Heat the coconut oil in a skillet.
  • Saute the garlic for about 30 seconds, until fragrant.
  • Add in the mushrooms, zucchini, and taco seasoning, and saute for about five minutes.
  • Stir in the beans or beef and warm through.
  • Remove the skillet from the heat, and stir in the cilantro and salt (to taste).
  • Divide the mushroom mix equally among six of the 12 eggplant rounds.
  • Top with a slice of tomato and cheese, if desired.
  • Place another eggplant slice on top, and bake the quesadillas for five minutes.
  • Top with salsa or guacamole or enjoy as is!

Notes

The nutrition facts are based on black beans for the first set of numbers and four ounces of ground beef for the second set of numbers. The facts are both for using 1/2 of an eggplant, 1/2 t. salt, and the individual spices instead of my blend. I didn't include any optional add-ins, such as cheese, salsa, or avocado in the figures. Weight Watchers points (new system): 2 (black bean version)/1 (ground beef version)

Nutrition

Serving: 1g | Calories: 80kcal | Carbohydrates: 14.1g | Protein: 4.6g | Fat: 1.2g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.5g | Sodium: 201mg | Fiber: 4.3g | Sugar: 2g