Sugarrushkids Vegetable Tortillas Recipes

Steps:

• Preheat the oven to 450 degrees F. Place the eggplant on a baking sheet and toss with 1 tablespoon of the olive oil. Bake 15 minutes, until softened and browned. Remove from the heat.
• Heat the remaining oil over medium heat in a 10- or 12-inch nonstick skillet, and add the onion and green pepper. Cook, stirring, until they soften and begin to color, about 10 minutes. Add the eggplant and zucchini and cook, stirring, until the zucchini softens and begins to color, about 8 minutes. Reduce the heat to medium, add the tomato, parsley, and salt to taste, and cook, stirring often, until the mixture begins to thicken, 3 to 5 minutes. Taste and adjust seasonings.
• Preheat the broiler. Beat the eggs until frothy and season with a scant 1/2 teaspoon salt and pepper to taste. Turn the heat in the pan to medium-high and pour in the eggs. Shake the pan and lift the edges of the eggs as they set, tilting the pan to distribute them and let them run underneath the mixture. When the eggs have just about set, transfer the pan to the preheated broiler, about 3 inches from the heat. Leave under the broiler until the top of the tortilla is set, then remove from the heat and allow to cool in the pan, then slide onto a plate or platter. Cut into wedges and serve.

Steps:

• Mix bell peppers and chayote. Spoon about 1/4 cup of the vegetable mixture down center of each tortilla. Top with 1/4 cup of the cheese. Fold tortilla into thirds over filling.
• Melt margarine in 10-inch skillet over medium heat. Place 3 filled tortillas at a time, seam sides down, in margarine. Cook about 6 minutes, turning after 3 minutes, until golden brown.

Steps:

• Brush the zucchini, summer squash and red pepper with 1 tablespoon oil. Sprinkle with salt. Grill vegetables over medium heat for 4-5 minutes on each side or until tender. Cut into 1/2-in. cubes and place in a small bowl; stir in tomato., Combine the mayonnaise, pesto, basil and oregano; set aside. Brush both sides of tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed., Remove from the grill. Spread grilled sides with sauce; top with vegetable mixture. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted.