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Vegetable Enchiladas

Cuisine: Mexican
Courses: Vegetarian
Serves: 2 people

Recipe Ingredients

4   Corn tortillas
1/2 cup 118mlSalsa sauce
1 teaspoon 5mlOlive oil
1/3 cup 20g / 0.7ozThinly sliced onions
1   Garlic clove - sliced
1/2 cup 99g / 3.5ozCubed eggplant
1/4 cup 59mlGrated zucchini
1 tablespoon 15mlSherry - optional
1/4   Diced green chiles
2 tablespoons 30mlMinced cilantro

Recipe Instructions

Place tortillas in shallow pan. Spread salsa over them to soften them. Let sit for 5 minutes. Turn tortillas 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, until eggplant begins to stick. Remove from heat & stir in chiles.

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:
Anita A. Matejka

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