MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Avocado Tortillas
Categories: Mexican, Vegetarian
Yield: 6 Servings

2 Ripe avocados; peeled,
- pitted, sliced 1/8" thick
1 tb Lemon juice
2 tb Sunflower oil
1 1/2 c Onions (3); finely chopped
5 cl Garlic; minced
3 sm Dried Jalapeños;
- crumbled -OR-
1 Fresh hot pepper;
- finely chopped
1 ts Basil
2 ts Oregano
1 Green pepper; finely chopped
2 c Zucchini (1 md);
- thinly sliced
1/2 ts Ground cumin
1/4 ts Ground coriander
3/4 ts Salt
12 Wheat tortillas (8")
3 md Tomatoes; diced
2 c Jalapeño pepper Jack
- cheese; grated
Sour cream
Salsa

We often serve these with a side of refried beans and salad for a very
satisfying meal.

Sprinkle the avocados with lemon juice to prevent browning.

Heat the oil in a 10" cast-iron frying pan. Add onions, garlic, chili
peppers, basil, and oregano and sauté on medium heat. As onions
begin to brown, add green pepper, zucchini, cumin, coriander, and
salt. Cook until tender but firm. Remove from heat.

Lay out tortillas on your counter. Preheat oven to 375°F. Spoon
about 1 tb vegetables onto each tortilla and spread through the
middle in about a 1" wide line. Next add 1 tb chopped tomato, then
avocado slices, about 5 slices per tortilla. Top with the grated
cheese. Use up all the ingredients. Roll up and place in an oiled
12x14" pan. Brush tortillas lightly with salsa. Cover with aluminum
foil and bake 10 to 15 minutes, until cheese is melted and tortillas
are a little brown but still soft. Serve with a spoonful of sour
cream on each tortilla and salsa on the side.

Recipe by Horn of the Moon Cookbook by Ginny Callan

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