These enchiladas are filled with a mixture of roasted eggplant, sautéed spinach, and onions. The filling is seasoned with garlic, cumin, and chili powder for a flavorful kick. Roll the filling in corn tortillas, top with enchilada sauce and cheese, and bake until the cheese is melted and bubbly. Serve with a side of Mexican rice and a dollop of sour cream.
