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Eggplant Burritos
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Eggplant takes on a buttery flavor and tender texture in this quick and easy recipe.
2 tablespoons olive oil plus more for brushing tortillas
2 cups sliced button mushrooms
1 onion, finely diced
3 cups peeled, 1/2-inch diced eggplant
1 large garlic clove, minced
1 teaspoon salt
9 cherry tomatoes, coarsely chopped
1 cup coarsely shredded jalapeño jack cheese
4 large (9-inch) low carb tortillas
Make filling:
Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat. Add mushrooms and onion; cook until lightly browned, about 6 minutes. Add eggplant and garlic, sprinkle top with salt, reduce heat to medium, cover, and cook 10 minutes. Stir in tomatoes, cover, and cook 5 to 6 minutes more. Stir well (eggplant should be very tender), stir in cheese, and remove from heat. (Note: The filling can be prepared ahead of time and refrigerated in an airtight container.)
Meanwhile, lightly brush both sides of tortillas with oil. Toast tortillas on one side in a dry skillet over medium-high heat just until golden. Divide filling onto toasted sides of tortilla, and roll up. Toast filled tortillas in skillet, turning once, until golden and crisp, 1-1/2 to 2 minutes.
Make the filling ahead of time, store in an airtight container, and warm in the microwave before adding to the tortilla.
Servings: 4
Carbohydrates: 21 grams
Net Carbs: 9.5 grams
Fiber: 11.5 grams
Fat: 17.5 grams
Calories: 266
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