| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Mexican |
Vegetables, Cheese/eggs, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Sweet onions, finely chopped |
| 3/4 |
lb |
New potatoes, finely chopped |
| 4 |
|
Plum tomatoes, finely chopped |
| 6 |
oz |
Carrots, finely chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
|
Jalepeno, minced |
| 1/2 |
c |
Dry white or red wine |
| 4 |
lg |
Flour tortillas |
|
|
Freshly ground black pepper to taste |
| 2 |
tb |
Minced cilantro |
| 2 |
oz |
Grated Monterey Jack of Muenster cheese |
| 8 |
ts |
Non-fat plain yogurt |
INSTRUCTIONS
Combine first seven ingredients in a heavy skillet. Bring to boil; reduce
heat and simmer, covered, about 15 minutes, until vegetables are tender.
Season with pepper and stir in cilantro. Heat tortillas in oven. Spoon
vegetable mixture onto center of each tortilla. Top each with cheese and
yogurt. Roll up and serve.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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