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Categories:
olive oil butternut onion salt ground black pepper cremini mushrooms fresh spinach ground cumin chile powder weight Monterey sour cream avocado salsa
Viewed: 42 - Published at: 2 years agoIngredients
- 3 Tablespoons Olive Oil, Divided
- 2 cups Peeled And Cubed Butternut Squash (or Sweet Potatoes)
- 6 ounces, weight Yellow Onion, Sliced
- 1/2 teaspoons Salt
- 1/2 teaspoons Ground Black Pepper
- 1- 1/2 cup Cremini Mushrooms, Sliced
- 2- 1/2 cups Fresh Spinach, Cleaned
- 1 teaspoon Ground Cumin
- 1 teaspoon Ancho Chile Powder
- 2 whole 10-inch Whole Wheat Tortillas
- 6 ounces, weight Monterey Jack Cheese
- 1/4 cups Sour Cream (optional, As Garnish)
- 1 whole Avocado, Peeled, Pitted And Mashed (optional, As Garnish)
- 1/2 cups Salsa (optional, As Garnish)
Method
- In a saute pan over medium heat, add 1 tablespoon olive oil.
- Saute the cubed butternut squash until it softens, about 7-9 minutes.
- Remove pan from the heat, put it into a bowl and mash with a fork or potato masher.
- Set aside.
- Add 2 tablespoons of olive oil to the saute pan used for the potatoes, over medium heat.
- Add the onions and cook until they soften and become translucent (about 4 minutes).
- Season with salt and pepper.
- Add the mushrooms and cook for a few minutes until some of the liquid has cooked off, then add the spinach.
- Season the mixture with the cumin and ancho chile powder, mix well and cook for a few minutes longer until the spinach is wilted.
- Then remove the pan from the heat.
- Preheat your oven to 350 F.
- Place two tortillas on a baking sheet.
- Spread the mashed butternut squash over half of each tortilla.
- Divide the mushroom, spinach and onion mixture into two equal parts and spoon that over the top of the butternut squash.
- Top that with the Monterey jack cheese and fold the plain side of the tortilla over the mixture.
- Place the baking sheet in the oven and cook for about 7-9 minutes.
- Then turn the broiler on and allow the tops of the tortillas to brown, just slightly (about 1 minute).
- Remove pan from the oven and allow the tortillas to sit for a few minutes before slicing them.
- Serve warm, with avocado, sour cream and salsa if youd like.
