Roasted Squash Breakfast Tortilla
- 1 pack of organic GF corn tortillas (fresh at Whole Foods)
- 1 cup organic salsa
- 1 large onion, chopped
- 1 roasted butternut squash, cut into pieces
- 5 baby potatoes
- 1-2 cups broccoli florets, cut bite-size
- 1 red jalapeno pepper, diced finely
- 1 sweet pepper, (I had a purple one from my garden)
- olive oil
- 1 bunch fresh cilantro, washed and chopped
- ½ t. cumin,
- salt and pepper
- Grated vegan cheese (I like Miyoko’s grated cheddar or pepper jack)
- avocado
- lime
- Sauté onion and potatoes in a little olive oil on medium heat for 10 minutes, until soft.
- Add broccoli, and peppers and cook for another 5 minutes.
- Add the squash, salsa, and cumin. Add salt to taste.
- Add 2 Tbs. chopped cilantro
- In large skillet, spray with oil or use a non-stick pan. Warm each tortilla for 30 seconds per side.
- Lay the tortillas out on a cookie sheet. Spread the squash mixture on top of each tortilla, and then sprinkle it with the grated vegan cheese.
- Broil the tortillas until the cheese starts to melt.
- Top each tortilla with a little salsa and garnish with fresh chopped cilantro
Recipe by iEatGreen at https://www.ieatgreen.com/roasted-squash-breakfast-tortilla/
3.5.3251