These made a great vegetarian meal with summer garden produce. I grated 1 carrot instead of using summer squash. I used 1/4 tsp cayenne since I have small children who don't eat spicy foods. I also used about 6 oz shredded cheese total. I put the filling in smaller tortillas, rolled them, and poured the rest of the filling over them in a baking dish. I topped that with about 1/2 cup sour cream mixed with 1/2 cup green salsa and about 3/4 cup shredded cheese. Then, I baked as per the directions. They ended up more like an enchilada, but really yummy!
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These made a great vegetarian meal with summer garden produce. I grated 1 carrot instead of...