Multigrain Burritos with Mushroom & Eggplant Recipe
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupClassic
Ingredients
| Vegetable oil spary | ||
| Portobello mushrooms | 2 Cup (16 tbs), sliced | |
| Onion | 1/2 Cup (16 tbs), finley diced | |
| Eggplant | 3 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1 seeded and peeled fresh chill(about 1 table-spoon) | ||
| Tomatoes | 1/2 Cup (16 tbs), chopped | |
| Green olives | 2 Tablespoon, chopped | |
| Sour cream | 3/4 Cup (16 tbs) | |
| 4 whole grain tortillas (such as Tumoro's Low-In-Carbs Multi grain) | ||
Directions
Spray a large frying pan with oil and allow to heat. Add mushrooms and onions and cook over medium heat, stirring constantly, until sodft, about 3 minutes.
Add eggplant, garlic, and chilli, cover, reduce heat to low and allow to simmer until eggplant is tender, about 5-8 munutes.
Stir in romaroes and olives and allow to simmer for 5 more munutes.
While filling is simmering, steam tortillas. Do this on the stove in a covered steamer, or in the microwave, wrapping the tortillas in a dampened paper towel and microwaving on HIGH for 30 seconds.
Right before seving, stir in jack cheese st8ir until melted and combined.
Place tortillas on a serving platter, Add filling and roll into a burrito. Top with sour cream and serve immediately.
Add eggplant, garlic, and chilli, cover, reduce heat to low and allow to simmer until eggplant is tender, about 5-8 munutes.
Stir in romaroes and olives and allow to simmer for 5 more munutes.
While filling is simmering, steam tortillas. Do this on the stove in a covered steamer, or in the microwave, wrapping the tortillas in a dampened paper towel and microwaving on HIGH for 30 seconds.
Right before seving, stir in jack cheese st8ir until melted and combined.
Place tortillas on a serving platter, Add filling and roll into a burrito. Top with sour cream and serve immediately.
Chef
