Eggplant Mushroom Burritos

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Submitted by Mandy Mills, from Vegetarian Times, March 1, 2004 , p. 47

2 Tablespoons olive oil, plus more for brushing tortillas

2 cups sliced button mushrooms

1 onion, minced

3 cups peeled and diced eggplant

1 large garlic clove, minced

1 teaspoon salt

9 cherry tomatoes, coarsely chopped (I use 1 or 2 plum tomatoes)

1 cup coarsely shredded jalapeno-flavored Monterey Jack cheese

4 9-inch flour tortillas

  1. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion, and sauté for 6 minutes, or until lightly browned. Add eggplant, garlic and salt, reduce heat to medium, cover and cook for 10 minutes.
  2. Stir in tomatoes, cover and cook for 5-6 minutes more, stirring well. Stir in cheese, and remove from heat.
  3. Meanwhile, lightly brush both sides of tortillas with oil. Toast tortillas on one side in a dry skillet over medium-high heat, just until golden. Divide filling onto toasted side of tortillas, and roll up. Toast filled tortillas in skillet, turning once, until golden and crisp, for 1 ½ – 2 minutes.

Serves 4

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