4 ea Russet Potatoes
1 ea Eggplant
1 pound Carrots
1 ea Red bell pepper
1 ea Onion, chopped
1/4 cup Lime juice
3 ea Garlic cloves
2 tablespoons Chili powder
1 teaspoon Oregano, dried
2 teaspoons Pepper
1 teaspoon Sugar
1/2 cup Chicken broth
8 ea Tortillas
Instructions
Peel the carrots and potatoes, remove the stem from the eggplant. Stem and seed the red bell pepper and mince the garlic. Cut potatoes and eggplant into 1/2 inch cubes. Cut the carrots and bell peppers into thin slices. In a 12 x 17 inch roasting pan, combine potatoes, eggplant, carrots, bell pepper, onion, lime juice, garlice, chili powder, oregano (use 1T fresh or 1t dried), pepper and sugar. Cover pan tightly with foil.
Bake in 450 * oven until "vegetables exude juice," about 25 minutes. Uncover pan and bake, stirring occasionally, ntil liquid evaporates and vegetables are browned and stick to pan, about 30 minutes. Add broth, stir to scrape browned bits free. Bake until liquid evaporates again. Transfer this mixture to a bowl. Spoon into warm tortillas and add juice from lime wedges, cilantro sour cream and salt to taste.
Sunset, 10/1996 page 128
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Yields: 6 Servings
notes:
Cuisine: Southwestern
Main Ingredient:
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