Caribbean Butternut Rotis

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 5 garlic cloves, peeled, minced
• 1 1/2 tablespoons fresh gingerroot, peeled, minced
• 1 cup onion, chopped
• 1 jalapeno pepper, seeded, minced
• 1/2 cup green pepper, seeded, chopped
• 2 cups cauliflower, chopped
• 3 cups butternut squash, cooked, mashed
• 1 cup tomato, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon salt
• 1 1/2 cups cheddar cheese, grated
• 8 (8 inch) whole wheat tortillas

Recipe

• 1 preheat oven to 350 degrees.
• 2 heat oil in a skillet over medium heat. saute the garlic, ginger, onion, jalapeno, green pepper and cauliflower about 5-7 minutes until tender. (add a tablespoon of water or so if the ginger sticks.) stir in the squash, tomato, cilantro, salt and cheese. reduce heat to low and stir often until steaming hot.
• 3 heat the tortilla shells in the oven for a minute or two, just until soft and pliable. spread the tortilla shells on a flat work surface. divide the filling among the shells putting about 3/4 c in the center of each. fold in the sides, the bottom up, the top down.
• 4 serve immediately or you can freeze them too.