Ingredients
Scale
For the eggplant “shells”:
- 1 large eggplant, peeled and sliced horizontally into 1/3 inch rounds
- Olive oil
- Salt & Aleppo pepper
For the corn & white bean salsa:
- 1 cup cooked cannellini beans (canned is fine)
- 1 cup frozen corn, thawed (or leftover cooked corn)
- 4 Tablespoons chopped red onion
- 1 green chile, seeded and chopped
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon Aleppo pepper
- Juice of half a lime
For the tacos:
- Shredded chicken taco meat (recipe here)
- Corn & white bean salsa
- Cilantro lime pesto with cashews (recipe here) + extra fresh-squeezed lime juice
- Sliced avocado
Instructions
- Preheat oven to 400 F. Brush both sides of the eggplant slices with olive oil. Set on a baking sheet lined with a silicone mat. Sprinkle with salt & aleppo pepper.
- Roast at 400 for 8 minutes, then flip and sprinkle the other side with salt & aleppo. Roast the other side for 8 minutes.
- While the eggplant is roasting, toss together the salsa ingredients in a small bowl. Mix the pesto with a bit of extra fresh squeezed lime juice.
- To assemble the tacos: Top each eggplant slice with some shredded chicken, some of the bean salsa, a slice of avocado and drizzle with the juicy pesto. If desired, sprinkle the top of the tacos with a bit more Aleppo pepper. Serve hot with a slice of lime.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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Nutrition
- Serving Size: 2 tacos