Vegetable Enchiladas

Categories: Mexican | Vegetarian

Serves: 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

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