·
2-3 red potatoes-cut into big cubes/triangles
·
1 small onion- cut into bite sized pieces
·
1 red or green bell pepper, cut into bite sized
chunks
·
1 zucchini/summer squash, cut into bite sized
chunks
·
1 Tbsp olive oil
·
1 tsp minced garlic
·
½ tsp dried oregano
·
½ tsp salt
·
¼ tsp pepper
·
4-5 flour tortillas (best with whole wheat)
·
1 cup grated cheddar cheese
Preheat oven to
425.
Toss all of the
cut veggies with olive oil, garlic, oregano, salt and pepper until evenly
coated. Spread them on a large baking sheet in a single layer. Roast in the
oven until the potatoes are tender and beginning to brown, about 25-30 minutes.
Heat a lightly
oiled (I use Pam) skillet on medium heat. Place tortilla in skillet. Pile about
¼ of the veggies on the tortilla as it heats up, add ¼ c cheese, close and cook
for 1-2 minutes, then flip it (this is the tricky part) cook another 2 minutes
and serve!
Jared likes them
with sour cream and salsa/Tabasco sauce. I like them plain.
Source: Moosewood Cookbook
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