Vegetable enchiladas

2 servings

Ingredients

Quantity Ingredient
4 eaches Corn tortillas
½ cup Salsa sauce
1 teaspoon Olive oil
⅓ cup Thinly sliced onions
1 each Garlic clove, sliced
½ cup Cubed eggplant
¼ cup Grated zucchini
1 tablespoon Sherry, optional
¼ can Diced green chilies
2 tablespoons 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

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