Ok I know…sounds weird right! I am constantly surprised at flavor combos…my advice is always try it, you will be pleasantly surprised most of the time. So I had vegan friends coming for dinner. And they are like 15 – 20 year vegans so pretty intimidating I thought! My menu ended up being black bean cakes, two types of enchiladas, tofu and squash, roasted corn salad and key lime tart for dessert. (they eat eggs) . This recipe was a new one for that day and the husband said I can make it whenever I feel like it, which means it was good!
1 butternut squash roasted, scooped and mashed.
2 cups corn. I used raw fresh but you can use frozen, just slightly steamed
Salsa Verde Sauce (green tomatilla sauce)
Simply combine the squash and corn, place several scoops into a steamed corn tortilla (otherwise they won’t roll up well) and place in greased pan. Layer with salsa verde over the top and heat in 350 oven for about 30-40 minutes.
I did not make my own salsa verde sauce but you could, remember I am about sustainability, and the black bean cakes were a perfect compliment.