Eggplant Enchiladas

I posted about Eggplant Enchiladas a while ago but when I looked up, on my own blog, the recipe I was disappointed, I didn't post it. Here you go. I've made adjustments, so has my husband, and it got a big thumbs up last night at dinner.

Eggplant Enchiladas

1 TBS olive oil
1 cup diced onion
4 cups diced eggplant (peeled) **I cut this as small as I could so it was more indistinguishable
1 red pepper minced
1 can of green chilis
4 cloves garlic minced
1 tsp salt
1 tsp black pepper
1 can of white beans
1 drop cilantro doTERRA essential oil (real cilantro will also work, about a handful)
2 cans your favorite red/enchilada sauce
12 corn tortillas

1. Saute onion in olive oil for about 5 minutes on medium heat. Add eggplant, salt and pepper and cover. Cook 10-15 minutes, stirring often, until eggplant is soft.
2. Add red pepper, chilis and garlic and saute about 5 more minutes or until red pepper is soft.
3. Add beans and cilantroto eggplant mixture.
4. Roll 1/4 cup eggplant mixture in each tortilla and place in casserole dish sprayed with nonstick spray. After all tortillas have been used and dish is full pour Rotel or sauce of choice over enchiladas.
5. Bake 350°F for 30 minutes.

***I have made this two lazy ways: First way, I didn't do step 4. I layered tortillas, and the mixture. The second way, I heated tortillas in a pan, filled them, rolled them, poured sauce, then served.