-
1
Slice zucchini, squash, eggplant, or whatever vegetables you want to use into thin slices.
-
2
Finely chop green onion and cilantro.
-
3
I sort of cheated in this recipe - I had leftover basmati rice with peas and cilantro cooked up in a vegetable broth which was killer - I'm sure plain white rice would be just as good however!
-
4
Either way, cook up about 1/2 to 1 cup rice.
-
5
Heat up olive oil in a small sauce pan on medium heat, and add your vegetables.
-
6
Salt and pepper to taste.
-
7
After a couple minutes, add the jalapeno, green onion, and cilantro, and toss everything to coat.
-
8
After everything has softened a bit, add your rice and get everything nice and blended.
-
9
Remove from heat, set aside, and add your cheese.
-
10
In the same pan, add vegetable oil.
-
11
Add the tortilla shell (make sure there is a thin layer of oil depending on the size pan you use), and place the vegetable/rice mixture on half of the tortilla.
-
12
Top with chopped cilantro.
-
13
Fold over the other half and fry for about one to two minutes or until looking golden.
-
14
Flip and cook another couple minutes until the other half is nicely golden as well.
-
15
Remove from pan and top with sour cream and cilantro for garnish and enjoy!
