Eggplant Mushroom Burritos

1. 1

   Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat.

2. 2

   Add mushrooms and onion, and saute for 6 minutes, or until lightly browned.

3. 3

   Add eggplant, garlic and salt, reduce heat to medium, cover and cook for 10 minutes.

4. 4

   Stir in tomatoes, cover and cook for 5 to 6 minutes more, stirring well.

5. 5

   Stir in cheese, and remove from heat.

6. 6

   Meanwhile, lightly brush both sides of tortillas with oil.

7. 7

   Toast tortillas on one side in a dry skillet over medium-high heat just until golden.

8. 8

   Divide filling onto toasted side of tortillas, and roll up.

9. 9

   Toast filled tortillas in skillet, turning once, until golden and crisp, for 1 1/2 to 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.