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Vegetable enchiladas

Yield: 2 servings

Ingredients:

• 4 ea Corn tortillas 1/2 c Cubed eggplant
• 1/2 c Salsa sauce 1/4 c Grated zucchini
• 1 ts Olive oil 1 tb Sherry optional
• 1/3 c Thinly sliced onions 1/4 cn Diced green chilies
• 1 ea Garlic clove

Instructions:

sliced 2 tb Minced cilantro 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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