Title: Vegetable Enchiladas
Categories: Mexican Vegetarian
Yield: 2 Servings

4		Corn tortillas
1/2	c	Salsa sauce
1	ts	Olive oil
1/3	c	Thinly sliced onions
1		Garlic clove, sliced
1/2	c	Cubed eggplant
1/4	c	Grated zucchini
1	tb	Sherry, optional
1/4	cn	Diced green chilies
2	tb	Minced cilantro

Place tortillas in shallow pan. Spread salsa over them to soften them. Let sit for 5 minutes. Turn tortiallas over & coat the other side.

While the tortillas are softening, heat oil in a skillet & saute onion for 3 minutes, stirring frequently. Add garlic, eggplant, zucchini & sherry if using. Cook, stirring often, for 5 minutes or so, till eggplant begins to stick. Remove from heat & stir in chilies.

Pre-heat oven to 400F. Lightly oil a baking tin. Remove each tortilla from the sauce & fill with one quarter of the sauteed vegetables. Roll up tortillas & place seam side down in baking tin. Top with the rest of the sauce & cilantro. Bake for 15 minutes, until evenly browned.

"Vegetarian Times" September, 1991

previous

next