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Vegetable Enchiladas

Vegetable Enchiladas
Main Ingredient: Corn Eggplant

Dietary: Various vegetarian

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Vegetable Enchiladas ingredients

  • 4 Corn tortillas
  • 2483527⁄624973141 c Salsa sauce
  • 1 t olive oil
  • c THINLY SLICED ONIONS
  • 1 garlic clove, sliced
  • 2483527⁄624973141 c Cubed eggplant
  • 2483527⁄624973141 c Grated zucchini
  • 1 T Sherry, optional
  • 2483527⁄624973141 cn diced green chilis
  • 2 T Minced Cilantro

Cooking Vegetable Enchiladas

1. Place tortillas in shallow pan. Spread salsa over them to soften them.
2. Let sit for 5 minutes.
3. Turn tortiallas over & coat the other side.
4. While the tortillas are softening, heat oil in a skillet & saute onion for 3 minutes, stirring frequently.
5. Add garlic, eggplant, zucchini & sherry if using.
6. Cook, stirring often, for 5 minutes or so, till eggplant begins to stick.
7. Remove from heat & stir in chilies.
8. Pre-heat oven to 400F.
9. Lightly oil a baking tin. Remove each tortilla from the sauce & fill with one quarter of the sauteed vegetables.
10. Roll up tortillas & place seam side down in baking tin. Top with the rest of the sauce & cilantro.
11. Bakei for 15 minutes, until evenly browned.
12. "Vegetarian Times" September, 1991.


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