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zucchini yellow squash eggplant white rice green onion cilantro olive oil vegetable oil fajita sour cream
Viewed: 76 - Published at: 5 years agoIngredients
- 1/4 zucchini, thinly sliced
- 1/4 yellow squash, thinly sliced
- 1/2 cup eggplant, thinly sliced
- 1/2 cup white rice
- 1 tsp green onion, finely chopped
- 1/2 jalapeno, finely chopped
- 1/3 cup finely grated cheese (cheddar, white, Monterey Jack, or a blend all work well)
- 1 tsp cilantro, finely chopped
- 1 tbsp olive oil
- 1 tbsp vegetable oil
- 1 fajita or burrito sized tortilla shell (I love the Mission brand)
- 1 sour cream
Method
- Slice zucchini, squash, eggplant, or whatever vegetables you want to use into thin slices.
- Finely chop green onion and cilantro.
- I sort of cheated in this recipe - I had leftover basmati rice with peas and cilantro cooked up in a vegetable broth which was killer - I'm sure plain white rice would be just as good however!
- Either way, cook up about 1/2 to 1 cup rice.
- Heat up olive oil in a small sauce pan on medium heat, and add your vegetables.
- Salt and pepper to taste.
- After a couple minutes, add the jalapeno, green onion, and cilantro, and toss everything to coat.
- After everything has softened a bit, add your rice and get everything nice and blended.
- Remove from heat, set aside, and add your cheese.
- In the same pan, add vegetable oil.
- Add the tortilla shell (make sure there is a thin layer of oil depending on the size pan you use), and place the vegetable/rice mixture on half of the tortilla.
- Top with chopped cilantro.
- Fold over the other half and fry for about one to two minutes or until looking golden.
- Flip and cook another couple minutes until the other half is nicely golden as well.
- Remove from pan and top with sour cream and cilantro for garnish and enjoy!
