Serving the production staff of Food Network…. It is always a challenge to add a vegetarian option to a meal and make it go with the rest of the sides. We offered this entree along with our Layered Chicken Enchiladas, Mexican Rice and Avocado Black Bean Salad.
Avocado Encharritas
Servings 4
Equipment
- skillet
- rubber basting brush
Ingredients
- 1/2 cup clarified butter total
- 4 large flour tortillas
- 1 yellow onion sliced thin
- 1 red pepper cut in strips
- 1 green pepper cut in strip
- 2 avocados remove skin and slice
- 1 cup mozzarella cheese shredded
- salt
- pepper
- sour cream
- salsa
Instructions
- Prep ingredients. Melt one stick of butter in the microwave. Let sit for a few minutes as clarified butter rises to the top and the milk solids and whey settle to the bottom. Spoon the clarifed butter into another container. Cut up vegetables. Preheat oven to 350 F.
- Brush both sides of the tortillas with clarified butter. Add 2 tablespoons of clarified butter to a saute pan and heat on medium. Add onion and peppers to the pan and saute until tender crisp. Season with salt and pepper to taste.
- Divide cooked vegetables evenly onto tortillas. Top with sliced avocado and mozzarella cheese. Roll as burrito leaving one end open.
- Place on baking sheet and place in oven. Bake until starting to brown and cheese is melted.
- Remove from oven and top with sour cream and your favorite salsa. Enjoy!
Notes
Try my recipe for Restaurant Salsa .
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