Serves: 5
Total Calories: 53
Braise equal amounts zucchini, onion, mushrooms, and celery in small amount of olive oil until onion is clear. Brown tortillas in a dry skillet for about 15 seconds per side. Put each tortilla on a dinner plate. Pile on the braised vegetables. Top with a dollop of sour cream, tomatoes, avocado, and cheese. Run under the broiler until bubbly. Serve with picante sauce.
This Vegetable Chalupa recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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