• ½ sweet onion (thinly sliced)

In nonstick frypan sauté in 1 tablespoon oil until translucent, 1-2 minutes.

  • 1 clove garlic (minced)
  • 4 ounces mushrooms (thinly sliced)
  • 2 carrots (julienned)
  • 1 squash (Julienned)
  • 1 green or red sweet pepper (thinly sliced)

Add and cook 5 minutes more just until vegetables are tender.  Salt and pepper to taste.

  • 12 corn tortillas
  • 1 ½ cups pepper jack cheese (shredded)

Assemble 4 stacks simultaneously on a baking sheet.  Start with a tortilla, top with a large spoonful of vegetables, some grated cheese and then another tortilla.  Repeat layers, ending with a third tortilla.  Place tortilla stacks in preheated oven at 400 degrees for 10 – 15 minutes, until cheese is melted and stacks are hot.  Cut into quarters and serve them warm with salsa, sour cream, avocado or fresh cilantro. Note:  You can use whatever vegetables you have on hand.

From  Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

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