Another simple recipe that helps power through accumulating mountains of veggies, you can throw anything in here and it will work. We recently found local handmade corn tortillas at the Asian market, which made me unreasonably happy – they’re beautiful and fresh and I love them.
This really doesn’t even need a recipe, not even a rough set of guidelines – saute some veggies (shredding or very thinly slicing them works well) with whatever seasonings grab your fancy – smoked paprika, cumin, salt and pepper, basil, anything. I used zucchini, tomatoes, green peppers, cabbage and onion. Layer sauteed veggies with a little cheese between tortillas, either flour or corn. I wouldn’t go any higher than three or four tortillas, but if you’re feeling reckless, go for it. Bake for 10-15 minutes until softened and heated through, serve with salsa and sour cream.