Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Eggplant Tortilla Casserole
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 no-salt-added diced tomatoes
- 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
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