Recipes from Mexico :: Mexican Vegetarian Recipes
1 med. eggplant, cut lengthwise in 1/4-in. thick slices
1 med. zucchini, cut lengthwise in 1/4-in. thick slices
1 med. sweet red bell pepper, cut into wedges
1 bunch (6) scallions
1/3 c. Southwestern Butter Baste
8 (6-in.) flour tortillas
8 small lettuce leaves
2 c. shredded Monterey jack with hot peppers
Lightly brush rack of outdoor grill or broiler pan with canola (or other vegetable) oil. Preheat grill or broiler. Place batches of vegetables on rack 3 to 4 in. from heat; cook until nearly crisp-tender, about 3 mins. Turn and brush with Southwestern Butter Baste. Cook until crisp-tender, and place on a large cutting board; repeat with remaining vegetables. Slice vegetables into bite-size pieces; place in a serving bowl. Drizzle with any remaining Southwestern Butter Baste; toss to coat.
For each serving: Heat flour tortillas according to pkg. directions. Place two tortillas on an individual serving plate; top each with one lettuce leaf. Place 3/4 c. vegetables and 1/4 c. Monterey jack cheese down the center of each tortilla. Fold flour tortillas toward center; repeat. Makes 4 servings.
Southwestern Butter Baste
In a small saucepan, melt 1/4 c. butter. Add 2 Tbsp. chopped cilantro, 1 tsp. chili powder, 1 tsp. salt and 1/4 tsp. ground red pepper. Cook and stir over low heat for about 2 mins. to blend flavors. Stir in 2 Tbsp. lime juice; remove from heat. Makes 1/3 c..
