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Serves  4

Ingredients:

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

Instructions:

1. Sauté onion and potatoes in a little olive oil on medium heat for 10 minutes, until soft.  
2. Add broccoli, and peppers and cook for another 5 minutes.
3. Add the squash, salsa, and cumin. Add salt to taste.  
4. Add 2 Tbs. chopped cilantro
5. In large skillet, spray with oil or use a non-stick pan. Warm each tortilla for 30 seconds per side.
6. 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.  
7. Broil the tortillas until the cheese starts to melt.
8. Top each tortilla with a little salsa and garnish with fresh chopped cilantro