Recipe description
Published on: June 9, 2026
Plant Based
High Fiber
Ingredients
Eggplant
2
cup
Bean, black
16
tablespoon
Tortilla
8
piece
Oil, olive
2
tablespoon
Onion
1
piece
Garlic
2
piece
Lime
1
piece
Cilantro
2
tablespoon
Seed, cumin
0.333
tablespoon
Chili powder
1
teaspoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Preheat your oven to 400°F (200°C). Cut the eggplant into cubes and toss with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2
While the eggplant is roasting, rinse and drain the black beans. Chop the red onion, bell pepper, and avocado into bite-sized pieces.
3
In a bowl, combine the black beans, roasted eggplant, red onion, bell pepper, and cilantro. Squeeze lime juice over the mixture and stir gently to combine.
4
Warm the tortillas in a skillet or microwave. Fill each tortilla with the black bean and eggplant mixture, and top with avocado slices.
5
Serve with extra lime wedges on the side.
Nutrition
440 kcal
Calories
15 g
Protein
60 g
Carbohydrates
12 g
Fiber
6 g
Sugar
14 g
Fat
2 g
Saturated fat
0.9 g
Salt
Why this recipe fits you
- Rich in fiber from legumes and vegetables.
- Includes colorful plant foods that support dietary diversity.
- Balanced with protein, fiber, and healthy fats.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
FAQ
Is this recipe vegan?
Yes. It uses eggplant, black beans, vegetables, and tortillas—no animal products.
How many servings does this make?
About 4 servings, depending on portion size.
How should I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the microwave or a skillet. You can freeze portions for up to 1 month, but texture may change.
What are the main fiber and gut-friendly components?
Beans and eggplant skins provide fiber; extra vegetables add more. The dish offers a variety of fiber and polyphenols that support gut health.
Can I make this gluten-free?
Yes—use gluten-free tortillas and check that any toppings are gluten-free.
Can I customize toppings or the spice level?
Yes. Add avocado, salsa, cilantro, or cheese; adjust chili or peppers to taste.
What if I can’t eat legumes?
If beans aren’t suitable, use extra roasted vegetables or grains like quinoa for protein; tofu or tempeh are also options.
What equipment do I need?
A baking sheet, knife, cutting board, and a skillet; a processor is optional for toppings.
Is this good for meal prep?
Yes. Prepare components in advance, store separately, and reheat portions as needed.
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