from Vegetarian Times
1 c. sour cream (you can use light or non fat)
2 tsp. canned chipotles in adobo sauce
1/4 tsp. salt
10 inch flour tortillas
2 onions, thinly sliced
2 bell peppers, cut into strips
2 zucchini, cut into strips
1-2 poblano chiles, cut into strips
2 tbs. canned chipotles in adobo sauce
1 tbs. fresh lime juice
1 tsp. salt
1/2 tsp. pepper
2 tbs. vegetable oil
store bough salsa and lime wedges
To make the sour cream, mix the sour cream, 2 tsp. chipotles in adobo and 1/4 tsp. salt. Cover and refrigerate, this can be made up to a day in advance.
Preheat over to 350. Wrap tortillas in aluminum foil and heat for 15 minutes.
In a large bowl, combine onion, bell peppers, zucchini, poblanos, chipotles in adobo, lime juice, salt and pepper. In a large skillet, heat 1 tbs. vegetable oil and cook vegetables in batches until tender, adding oil as needed.
Serve warmed tortillas with chipotle sour cream, vegetables, salsa and lime wedges.
Hope you enjoy as much as we did!