 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Great way to use up the summer zucchini. Ingredients:
3 -4 medium zucchini |
1 red pepper, cut into 1/2 inch chunks (roasted if desired) |
6 flour tortillas |
1 tablespoon olive oil |
2 teaspoons chili powder |
1 clove garlic, chopped |
1 (15 ounce) can enchilada sauce |
Directions:
1. Cut zucchini into matchsticks.
2. Heat oil in wok, add garlic and zucchini.
3. Add chili powder and pepper.
4. Briefly stir-fry until veggies are heated.
5. Roll up in tortillas in oiled baking dish and bake for 5 minutes at 350 degrees.
6. Pour enchilada sauce over tortillas and bake for 5-10 more minutes.
|
|