ADVOCATE-TESTED RECIPE
Eggplant Tacos
Serves 6 to 8. Recipe is by Julie Kay.
1 eggplant, peeled and cut into cubes
1 (16-oz.) can kidney beans, drained
1 (15 ½ -oz.) pinto beans, drained
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
1 tsp. black pepper
1 (24-oz.) jar Great Value white corn and black bean salsa, found at Walmart
6 to 8 Stand ‘N Stuff taco shells
½ cup shredded cheddar cheese
1. Place all ingredients into slow cooker, with the exception of the taco shells and cheese.
2. Cook on Low for 4 to 6 hours.
3. Line the taco shells with shredded lettuce.
4. Using slotted spoon, spoon out eggplant mixture in slow cooker into shells. Top with shredded cheese.
