World renowned chefs, Mary Sue Milliken and Susan Feniger, known as The Border Girls and founders of The Border Grill Restaurant, share their recipe for a fresh and tasty springtime treat.

Serves 4 as an entree, 8 as an appetizer

vinaigrette
2/3 cup red wine vinegar
1 cup olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper

1 small eggplant
2 zucchini or summer squash
2 red bell peppers
1/2 small red onion, diced
1 bunch cilantro, leaves only, washed and chopped
8 to 10 romaine lettuce leaves,
cut into a thin chiffonade
1 medium tomato, cored, seeded and diced
3/4 cup grated anejo cheese
(alternate:  romano or parmesan)
8 large good quality corn tortillas
oil for frying
1 cup good quality canned refried black beans
3 tablespoons crema, creme fraiche or sour cream
1 large or 2 medium avocados, peeled, seeded and thinly sliced

Mix vinaigrette ingredients together in a small bottle and shake vigorously. Slice the eggplant, squash and peppers into thin slices for grilling or broiling. Preheat the grill or broiler, or heat a cast-iron skillet over high heat and lightly coat with oil. Season the vegetables with a light coating of the vinaigrette; reserve excess vinaigrette for later use. Cook the sliced eggplant, pepper, and squash for 2 to 4 minutes on each side.  Place in a bowl and toss with the red onion and cilantro.

In another bowl, combine the shredded lettuce, tomato and half of the cheese.  Toss with the remaining vinaigrette until well seasoned. 

Pour 1⁄2 inch oil in a small frying pan. Fry the tortillas on both sides until crisp, and drain on paper towels. Meanwhile, heat the beans in a small pot.