Instructions: PANTRY: Use a Cajun, creole or other blend of chile powders.

Tested with
Cre-ole Blend (see recipe) and ancho chile powder. Use a barbecue sauce that is not too sweet.

Tested with a Jalapeno Texas Style BBQ.

Preheat oven to 350F. Toss eggplant, garlic, and onion in the chile powders and oil. Spread on a nonstick cookie sheet and bake in the oven for 15 minutes. Alternatively, fry gently in a skillet until lightly browned on all sides (5 to 10 minutes). Remove. See tip.

Meanwhile, pan roast or warm the pecan halves in a skillet or wok over moderate-low heat. Remove when aromatic. Roughly chop.

Combining: In the skillet or wok over moderate-low flame, heat the beans and jalapeno. Add the barbecue sauce; toss to coat. Add the roasted vegetables and nuts. Toss to coat and add lime juice and water to make a sauce. Turn off the heat. Stir in the cilantro.

To serve, place some of the eggplant mixture off set to one side of the center of a warm tortilla, top with desired garnishes. Fold, rolling.

Serve open at both ends or make a pocket fold. Work quickly. As the tortilla cools, it stiffens.

Tip: Wrap tortilla in foil and warm, using the ovens stored heat.

NOTES : A Spicy Eggplant Wrap. We inhaled this. Create a salad with the garnishes, top with a salsa verde. Expand upon this idea to make variations. Ginger-Sesame seasonings instead of Tex-Mex Chile and Cilantro. Instead of BBQ, use some canned soup to sauce the filling: chicken-rice; cheddar-broccoli; black-bean; lentil-spinach.

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