Eggplant Burritos Recipe

Eggplant Burritos Recipe

Ingredients:

2 Tbsps of oil (olive oil)
2 c of mushrooms (button); sliced
1 pc of onion; sliced finely
3 c of eggplant; peeled and diced to 1/2 inch
1 pc of garlic clove (large); minced
1 tsp of salt
9 pcs of tomatoes (cherry); chopped coarsely
1 c of cheese (Jalapeno Jack); shredded coarsely
4 pcs of large tortillas (low carb, 9-inch)
Additional oil (olive oil, for brushing)

Instructions:

Heat oil on a non-stick skillet above moderately high heat then add onion and mushrooms; cook for 6 mins or till slightly browned. Add garlic and eggplant then sprinkle over salt. Lower down the heat and cover; cook for 10 mins. Add tomatoes and continue to cook, covered, for another 5-6 mins; stir thoroughly.

Add the cheese; take out from the heat. Gently brush oil on tortillas and toast 1 side on ungreased non-stick skillet above moderately high heat till golden. Spoon filling into the toasted part of the tortillas; roll them up and toast them till crisp and golden, turn once.

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