Vegetable Enchiladas Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
4 each: Corn tortillas,
1/2 cup: Salsa sauce,
1 tsp: Olive oil,
1/3 cup: Thinly sliced onions,
1 each: Garlic clove, sliced
1/2 cup: Cubed eggplant,
1/4 cup: Grated zucchini,
1 tbsp: Sherry, optional
1/4 can: Diced green chilies,
2 tbsp: Minced cilantro,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp