Vegetable Enchiladas

Recipe Ingredients

4		Corn tortillas
1/2 cup	118ml	Salsa sauce
1 teaspoon	5ml	Olive oil
1/3 cup	20g / 0.7oz	Thinly sliced onions
1		Garlic clove - sliced
1/2 cup	99g / 3.5oz	Cubed eggplant
1/4 cup	59ml	Grated zucchini
1 tablespoon	15ml	Sherry - optional
1/4		Diced green chiles
2 tablespoons	30ml	Minced 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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