Eggplant Mushroom Burritos
Eggplant takes on a buttery flavor and tender texture in this quick and easy recipe.
- 2 tablespoons olive oil plus more for brushing tortillas
- 2 cups sliced button mushrooms
- 1 onion, finely diced
- 3 cups peeled, ½-inch diced eggplant
- 1 large garlic clove, minced
- 1 teaspoon salt
- 9 cherry tomatoes, coarsely chopped
- 1 cup coarsely shredded jalapeno jack cheese
- 4 large (9-inch) low carb tortillas
- Mix all the ingredients.