What is a cook to do with left-over, deliciously roasted Squash & Taro Root? (Or any roasted root veggies?)
Line a baking dish with 4 corn tortillas warmed in a spritz of olive oil.
On top of these, layer on some smashed, already roasted squash & taro (any baked vegetables that you have, such as zuchini, carrots, potato, yucca, etc.). Season more if you like.
Next, chop up some Kale-Like leaf…stems and all! (I had something kale-like from the market, but spinach, mustard greens, any heavy leaf will be fine!). Lightly sautee these with a half a sliced onion & one tooth of garlic, salt & pepper, just until wilted. Then strew on top of the layer of roasted roots.
Now, if you have some handy, smash up a handful of garbanzo beans just using a fork and mix them with home-made Ricotta (or farmer cheese or even cottage cheese!). Add this to your layer.
Next comes a colorful layer of sliced, ripe tomatoes. To these dab on a little “natilla” which is a very light sour cream but it’s actually not acid, like a creme fraische
(Do not use yogurt, but something on the sweeter side.) Finish it all off with another layer of warmed corn tortillas, and slather across these some spicy red Mexican salsa (Salsa Verde would also be lovely!).
Bake at 325 until hot and serve.
This is hearty, rich and delicious. Even without meat, it tastes “meaty.”
Oh … No need to tell the kids what is in here.