Caribbean Butternut Rotis
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 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 tomatoes, chopped
- 1⁄4 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1 1⁄2 cups cheddar cheese, grated
- 8 (8 inch) whole wheat tortillas
directions
- Preheat oven to 350 degrees.
- 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.
- 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.
- Serve immediately or you can freeze them too.
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Reviews
-
These vegetables don't really go very well together. They make the dish quite bland, even with the ginger and pepper. The cheese didn't add an;y flavor to it, either. If I made it again, I would either leave out the butternut or the cauliflower. If I left out the cauliflower, I'd add some nutmeg. If I left out the butternut, I'd add some lime juice.
RECIPE SUBMITTED BY
My passions: faith, family, food, and anything family history related. Almost nothing I like more than to chase headstones of my dearly departed ancestors. I've been working on a family cookbook for almost 2 years. (Need to figure out how I want to actually print it.) Enjoy learning about how what I grew up eating relates to my ancestors from Croatia and Alsace primarily. Enjoy following and forming new traditions within the walls of my home.
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