Caribbean Butternut Rotis

"My neighbor Catherine was kind enough to share these with me. Mmm...Mmm...Mmm... Serve with a side of black beans and some sour cream. Freeze nicely. Could serve with yogurt or chutney."
 
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Ready In:
35mins
Ingredients:
13
Serves:
8
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ingredients

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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

  1. 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.
     
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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. Some would say I lead a very boring and mundane life. I would say it's just what I ordered. I have the opportunity to be a stay-at-home mom - which is what I truly love. Feel it's the best calling anyone could ever have. I've truly been blessed!
 
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