Fajita Casserole

Sometimes the best way to cook is to work on incorporating in the leftovers, right? At my house, leftovers are the mothers of invention. So I had "ye randome eggplant" (What do I do with one? Sorry - we're big eaters around here!), a zucchini, and some beans... here it is!

Fajita Casserole

2 tablespoons oil
1 small Eggplant
1 teaspoon salt
1 zucchini
2 cups water
1 large onion
1 cup water
1 bell pepper
1 can black beans
1 can pinto beans
1 fresh tomatoes, or one small can
1-2 hot pepper, optional
1 teaspoon garlic powder
1 tablespoon onion powder
2 teaspoons cumin
1 tablespoon paprika
½ cup mozzarella cheese, soy, for garnish

1. Preheat oven to 350.

2. In a large skillet on high heat, sauté eggplant and salt in oil until oil is about gone. Then turn down down to medium heat and add 2 cups water, onion and zucchini and cook, covered until water is "gone" and eggplant softens. Approximately half each of garlic powder, onion powder, cumin and paprika and stir in. Set aside.

3. Cook peppers and remaining water, covered, until the water seems to disappear, stirring occasionally. Drain beans and stir into pepper mixture. Add remaining spices.

4. Spread eggplant/zucchini mixture around the edges of a 9 x 13" casserole dish and then put bean mixture in the middle. Sprinkle with cheese and heat in oven until melted, about 15 minutes.

Serve with tortilla chips.


It's gluten free and low-calorie.