You can grill vegetables, the next time that you are grilling, and use them the next day for this.
You can have this as a vegetable forward meal, but still add strips of meat, chicken, or shrimp.
You can mix and match you favorite vegetables. For example, I probably would still want peppers on mine, colored and green. Really, any vegetable that you would like.
Also, you can add a squeeze of lemon or lime.
1 small zucchini, thinly sliced
1 medium yellow summer squash, thinly sliced
1/2 pound sliced fresh mushrooms
1 small onion, halved and sliced
1 medium carrot, julienned
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon oil
8 flour tortillas (8 inches), warmed
2 cups shredded cheddar cheese
1 cup sour cream
1 cup salsa
In a large cast-iron or other heavy skillet, saute the vegetables with salt and pepper in oil until crisp-tender, 5-7 minutes.
Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla.
Sprinkle each with 1/4 cup cheese; top with sour cream and salsa. Fold in sides.
Message Thread
« Back to index