Comida Kraft
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Skillet-Roasted Veggie Wraps

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Make It

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  • Preheat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas until heated through or about 10 minutes. Alternatively, wrap tortillas in damp paper towels and microwave on high 30 to 60 seconds.
  • Meanwhile, in a large nonstick skillet, heat oil over high heat until almost smoking. Add eggplant, bell pepper, onion and garlic. Cook, stirring constantly, until veggies begin to brown, about 10 minutes. Remove from heat. Stir in taco sauce, salt and pepper.
  • To assemble, divide mixture among taco shells, using about 2 tablespoons per taco. Top with additional taco sauce if desired, and a dollop of sour cream. Roll tortillas around filling ingredients.


Older, large eggplants might need to be salted and rinsed before cooking to remove bitterness and excess moisture. To salt eggplant, slice eggplant and salt both sides of slices. Lay slices on baking sheet lined with paper toweling. Let slices sit 20 to 30 minutes, then rinse and pat dry. Younger, smaller eggplants usually do not require salting.

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