Mayan Egg Tortillas
A unique form of enchilada, with an egg filling and a sauce of chiles and pumpkin seeds.


8 oz toasted shelled pumpkin seeds
1/2 cup vegetable stock
3 Tbs lemon juice
1 large clove garlic, cut into thirds
3 Tbs diced canned green chiles
1/2 tsp *each* of salt and pepper
1 cup (1/2 pint) cream or half and half
8 large whole wheat tortillas
8 eggs
2 Tbs milk
2 Tbs butter or margarine
2 green onions, including tops, chopped
~ 4 oz cheese


Whirl pumpkin seeds in a food processor until coarsely chopped. Turn out half the chopped seeds and set aside.

Add stock, lemon juice, garlic, chiles, salt, and pepper to remaining seeds, and process until well mixed. Add cream and process to blend. Stir in remaining seeds. (If making sauce ahead, cover and refrigerate).

Stack tortillas, wrap in foil, and put in 325 oven for 6-8 minutes.

Beet eggs lightly with milk. Melt butter in a wide frying pan over med. low heat. Scramble eggs in pan.

Spoon 1/8 of eggs down center of each tortilla, and add about 2 Tbs sauce. Roll and place in shallow baking dish. Spoon remaining sauce over top, along with remaining chiles and grated cheese.

Broil 4-6" from heat until sauce is heated through and tortillas are flecked with brown. Garnish with green onions before serving.




Sunset Vegetarian Cooking, pg. 37