Ingredients
2 large eggplants, cut into 1/4" rounds
Kosher salt
2 tbsp. extra-virgin olive oil
Freshly ground black pepper
2 c. cooked, shredded chicken
1 (14-oz.) can black beans, drained and rinsed
1/2 c. corn
1 tomato, diced
1 avocado, cubed
Juice of 1 lime
1 tsp. taco seasoning
1/2 c. shredded cheddar
1/2 c. shredded monterey-jack
2 tbsp. freshly chopped cilantro, for garnish
Preparation
Step 1Preheat oven to 400°. Line a baking sheet with paper towels and lay eggplant rounds on top. Salt heavily on both sides to draw out moisture. Let sit 30 minutes then dab excess salt off with paper towels. Step 2Toss eggplant in oil and season with pepper. Bake until crispy, 25 to 30 minutes.Step 3 In a large bowl toss chicken, black beans, corn, tomato, avocado, lime juice, and taco seasoning together and season with salt and pepper. Step 4 Spoon mixture on top of eggplant and sprinkle cheeses on top. Return to oven to let cheese melt, 5 minutes. Garnish with cilantro.
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