Ingredients

The following ingredients have 4 Servings
  • 1 large butternut squash, peeled, seeded, and cut into ¾- to 1-inch cubes (6 cups)
  • 8 ounces button mushrooms, sliced (3 cups)
  • 2 cups broccoli florets
  • 1 cup thinly sliced carrots
  • 2 tablespoons cornstarch
  • 5 teaspoons low-sodium tamari or soy sauce (see note in intro)
  • 6 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons unseasoned rice vinegar
  • 1 teaspoon crushed red pepper
  • 4 cups coarsely chopped Swiss chard
  • 24 6-inch white corn tortillas, warmed
  • ¼ cup thinly sliced scallions (white and green parts)

Instruction

  • Combine the squash and ¼ cup water in a 12-inch nonstick skillet. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and simmer, covered, for 6 to 8 minutes. Stir in the mushrooms, broccoli, and carrots. Simmer, covered, for 5 minutes more.
  • Combine the cornstarch, tamari, garlic, ginger, vinegar, and crushed red pepper in a small bowl. Stir in ¼ cup water.
  • Add the tamari mixture and Swiss chard to the vegetables in the skillet. Cook for 1 minute, stirring occasionally and adding ¼ to ½ cup water to reach the desired consistency.
  • Spoon the vegetable mixture onto doubled tortillas and sprinkle with scallions. Fold or roll up tortillas. Serve immediately.