Eggplant Pasta

INGREDIENTS:

• 1 pound whole wheat penne pasta
• 3 whole medium eggplants
• 1 tsp. olive oil
• 1 white onion, diced
• 4 cloves garlic, minced
• 28 oz. can diced no salt added tomatoes
• Fresh basil
• 1 tsp. red pepper flakes
• salt and pepper to taste
• Parmesan cheese to taste

INSTRUCTIONS:

• Bring water to a boil.
• Slice eggplant into round slices. Lay flat on a baking sheet and sprinkle liberally with salt. Let sit for 10-15 minutes. Flip over and repeat.
• Rinse eggplant, pat dry and dice.
• In a medium skillet, add olive oil and onions, cook 3-5 minutes until soft. Add garlic and saute for 30 seconds.
• Add eggplant, stirring gently. Cook for about 8 minutes or until tender.
• Cook pasta according to package directions.
• Add tomatoes, red pepper flakes, salt and pepper. Simmer for approximately 10 minutes, approximately when the pasta is done cooking.
• Drain the pasta, and add to the eggplant mixture.
• Stir in basil and parmesan cheese, reserving some of each to garnish individual servings. 

Veggi and Black Bean Enchiladas

INGREDIENTS:

For the enchilada sauce:

• 2 cloves garlic, minced
• 1 tbsp chipotle chilis in adobo sauce
• 1/2 tsp. chipotle chili powder
• 1/2 tsp ground cumin
• 1-1/2 cups tomato sauce
• 3/4 cup low sodium vegetable broth
• salt and pepper to taste

For the enchiladas:

• 1 white onion, chopped
• 1 zucchini, chopped
• 1 clove garlic, minced
• 1 ear corn, kernels removed
• 6 oz. fresh baby spinach
• 6 green onions, thinly slice white and green parts
• 1/3 cup cilantro, chopped
• 15 oz. can black beans, rinsed and drained
• 1/2 cup crumbled queso fresco
• 1/2 cup cheddar cheese
• 10 whole wheat tortillas 

INSTRUCTIONS:

For the enchilada sauce:

In a saucepan, spray olive oil and saute garlic for 30 seconds. Add chipotle chiles, chili powder, cumin, vegetable broth, tomato sauce, salt and pepper. Bring to a boil. Reduce heat to low and summer for 5-10 minutes. Set aside until ready to use.

For the filling:

1. Preheat the oven to 350 degrees
2. Set a skillet over medium heat. Spray with olive oil. When hot, add onion and cook for 3 to 5 minutes, until soft. Add in garlic, zucchini and corn. Cook for another 5 to 8 minutes, until tender. Add spinach, and cook for 2 minutes or until wilted. 
3. In a large bowl, add cooked veggi mixture, green onions, cilantro, black beans, 1/2 cup of the enchilada sauce and queso fresco. Mix to combine.

To assemble:

1. Coat the bottom of a baking dish with a thin layer of enchilada sauce.
2. Fill each tortilla with 1/3 cup of the filling, roll tightly and place seam-side down in the baking dish.
3. Pour the remaining enchilada sauce over the top, and sprinkle with cheddar cheese.
4. Cover with foil, and bake for 20 minutes. Remove the foil and bake for another 5 minutes. 
5. Remove from the oven, and garnish with fresh cilantro before serving.