Multigrain Burritos with Mushroom & Eggplant
|Vegetable oil spray||1|
|Sliced mushrooms||2 Cup (32 tbs) (Button, Portobello, Or Oyster Work Well)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Peeled diced eggplant||3 Cup (48 tbs)|
|Minced garlic||1 Clove (5 gm)|
|Chilli||1 (seeded and peeled,about 1 tbsp)|
|Chopped tomatoes||1⁄2 Cup (8 tbs) (Fresh)|
|Chopped green olives||2 Tablespoon|
|Sour cream||3⁄4 Cup (12 tbs)|
|Whole grain tortillas||4 (Such As Tumoro'S Low-In-Carbs Multigrain)|
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.