Multigrain Burritos with Mushroom & Eggplant

Tumaros.Tortilla's picture

May. 14, 2007


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


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.

Recipe Summary

Difficulty Level: Easy
Preparation Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 4