| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Mexican | Mexican, Vegetarian | 2 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Read the Bible — It will scare the hell out of you.”