4 whole wheat tortillas
2 tablespoons olive oil
1 white onion, thinly sliced
1/4 tsp salt or more to taste
1/2 tsp black pepper
1/2 cup red bell pepper, diced
1/4 cup enchilada sauce
1/2 cup black olives, chopped
1 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, chopped
Sour cream and shredded lettuce for garnish
Preheat oven to 400
Bake tortillas on greased cookie sheet and pierce with fork, 5-6 minutes until golden and puffed. In a large skillet heat oil, add onions with salt and pepper, cook until translucent 8-10 minutes. Add peppers until soft and remove from heat.
Spoon 1-2 tablespoons of enchilada sauce over baked tortilla. Top with onions, peppers, olives and cheese. Place back in oven and bake 5-6 more minutes until cheese is melted. Remove from oven. Garnish with shredded lettuce, sour cream and cilantro.
No comments:
Post a Comment