Eggplant and Broccoli Enchiladas

Well tonight I decided to get a little adventurous, AND utilize just ingredients on hand. Enchiladas are another of my favorite dishes... So first I made up an enchilada type sauce. Into the food processor went 2 green bell peppers, a can of diced tomatoes, 8 or so roasted green chilis, 2 Tbsp. Fiesta Chili Powder (Frontier brand, sold in bulk- one of my favorites), 1/4 cup or so left in a jar of Salsa Verde, and 1 Tbsp. Maple Syrup (since one of my all time favorite enchilada recipes uses honey- which is obviously not vegan).
For the filling I had previously sliced an eggplant and soaked it in saltwater to remove the bitterness. I chopped this up finely in the food processor, and added to it a large head of broccoli florets that I had also finely processed, as well as a finely processed large onion, and several bulbs of minced garlic. I drizzled it all with olive oil and sauteed until the onions were translucent. I then added some food processed cooked pinto beans and a healthy scattering of cumin. This became my enchilada filling. I poured a bit of sauce into the bottom of a 9x11 baking dish and proceeded to fill 18 or so taquito sized warm corn tortillas with filling, placing seam side down in the dish. Topped with the sauce, and baked at 350 degrees for about 40 minutes, maybe less. Topped with chopped fresh tomatoes and served with Tofutti brand vegan sour cream, these were a welcome treat. I think my filling was a bit too wet though, and I might process only half the beans next time, and maybe add some grated carrot to bulk it up. Oh and some black olives might be a nice touch!
Serves- a couple of porkers who ate it all in one night, lol.... (and I am not talking about the potbellied pigs eithe, lol)