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Ingredients:
1 lb sweet onions, finely chopped
3/4 lb new potatoes, finely chopped
4 plum tomatoes, finely chopped
6 oz carrots, finely chopped
1 clove garlic, minced
1 jalepeno, minced
1/2 cup dry white or red wine
4 large flour tortillas
1 freshly ground black pepper to tast, e
2 tbsp minced cilantro
2 oz grated monterey jack of muenster ch, eese
8 tsp non-fat plain yogurt
Instructions:
Combine first seven ingredients in a heavy skillet. Bring to boil;
reduce heat and simmer, covered, about 15 minutes, until vegetables
are tender.
Season with pepper and stir in cilantro. Heat tortillas in oven. Spoon
vegetable mixture onto center of each tortilla. Top each with cheese
and yogurt. Roll up and serve.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
Servings: 6
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." Erma Bombeck
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