Prep 15 mins
Cook 20 mins
My neighbor Catherine was kind enough to share these with me. Mmm...Mmm...Mmm... Serve with a side of black beans and some sour cream. Freeze nicely. Could serve with yogurt or chutney.
- 2 tablespoons olive oil
- 5 garlic cloves, peeled, minced
- 1 1⁄2 tablespoons fresh gingerroot, peeled, minced
- 1 cup onion, chopped
- 1 jalapeno pepper, seeded, minced
- 1⁄2 cup green pepper, seeded, chopped
- 2 cups cauliflower, chopped
- 3 cups butternut squash, cooked, mashed
- 1 cup tomatoes, chopped
- 1⁄4 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1 1⁄2 cups cheddar cheese, grated
- 8 (8 inch) whole wheat tortillas
- Preheat oven to 350 degrees.
- Heat oil in a skillet over medium heat. Saute the garlic, ginger, onion, jalapeno, green pepper and cauliflower about 5-7 minutes until tender. (Add a tablespoon of water or so if the ginger sticks.) Stir in the squash, tomato, cilantro, salt and cheese. Reduce heat to low and stir often until steaming hot.
- Heat the tortilla shells in the oven for a minute or two, just until soft and pliable. Spread the tortilla shells on a flat work surface. Divide the filling among the shells putting about 3/4 C in the center of each. Fold in the sides, the bottom up, the top down.
- Serve immediately or you can freeze them too.
These vegetables don't really go very well together. They make the dish quite bland, even with the ginger and pepper. The cheese didn't add an;y flavor to it, either. If I made it again, I would either leave out the butternut or the cauliflower. If I left out the cauliflower, I'd add some nutmeg. If I left out the butternut, I'd add some lime juice.