1. In a large skillet, saute garlic and jalapeno in the olive oil on medium heat for 2 minutes. 2. Add eggplant and leeks then continue cooking on medium heat for 10 minutes or until leeks wilt. Stir occasionally. 3. Meanwhile, chop your 3 adobo peppers a bit. (use kitchen prep gloves or wash your hands very well afterwards). 4. Mix the adobo peppers with the sour cream and orange juice in a little bowl. 5. After the 10 minutes, turn heat down to low and add sour cream mix. Stir well and cook 10 more minutes. 6. Serve in crunchy taco shells with cheese and your favorite taco toppings. ---------------------------------------------------------------------------
Nutrition
Ingredients
