- 2 medium summer squash, grated (about 2 1/2 cups)
- 1 can corn
- 1/2 cup chopped flat leaf parsley
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1/2 cup Brother Bru Bru’s Mild African Hot Sauce
- 1 cup grated Cheddar Cheese
- 1 cup Pepper Jack Cheese
- 8 whole wheat tortillas (burrito size)
1. Grate the summer squash into a colander and sprinkle lightly with salt to help draw out the water. Add the can of corn and let the squash and corn sit in the colander to drain for about an hour (Tip: Place the colander over a bowl to save the liquid for adding to soups later–its loaded with nutrients!)
2. Chop the onion and sweat over medium heat in a cast iron pan. Mince the garlic cloves and add them to the pan. After about ten minutes, add the squash and corn mixture and saute the vegetables together for another ten minutes. Add the parsley and 1/2 cup of Brother Bru Bru’s Mild African Sauce and continue cooking until the vegetables are slightly caramelized. (Note: You can use any of the Brother Bru Bru Sauces depending on your desired heat level.) Remove vegetables from heat and set aside to cool.
3. Grate the cheeses and add to the vegetable mixture. Heat a large cast iron pan over medium to medium high heat. Spray lightly with cooking oil. Add one tortilla, then 1 1/2 cup of the mixture to the top. Add another tortilla and press down slightly to help spread the mixture evenly. Cook until golden brown (about 5-6 minutes) then carefully flip and brown the other side. Remove from pan and place in the oven to keep warm while you repeat the process with the remaining tortillas and vegetable mixture.
Serve with guacamole and salsa. And Brother Bru Bru’s!