- 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