Skillet- Roasted Vegetable Wraps

12 yellow or white corn taco shells or 8-inch flour tortillas
2 tablespoons olive oil
1 small eggplant (about 3/4 pound), peeled and cut into -1/4-inch dice (see note)
1 large red bell pepper, seeded and diced
1 small onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons bottled taco sauce, mild or hot
salt and freshly ground black pepper to taste
1/2 cup sour cream

Preheat oven to 250 degrees.

If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas about 10 minutes or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on HIGH 30 to 60 seconds.

Meanwhile, in large nonstick skillet, heat oil over high heat until almost smoking. Add eggplant, bell pepper onion and garlic. Cook, stirring constantly, until vegetables begin to brown, about 10 minutes. Remove from heat. Stir in taco sauce, salt and pepper.

To assemble, divide vegetable mixture among taco shells or tortillas, using about 2 tablespoons each. Top with additional taco sauce if desired, and a dollop or sour cream. Roll tortillas around filling ingredients.

Makes 12 wraps.

Note: Older, large eggplants might need to be salted and rinsed before cooking to remove bitterness and excess moisture. To salt eggplant, slice eggplant and salt both sides of slices. Lay slices on baking sheet lined with paper towels. Let slices sit 20 to 30 minutes, then rinse and pat dry. Younger, smaller eggplants usually do not require salting.



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