iEat Green - 12.03.20 - Jeffrey Rediger

Roasted Squash Breakfast Tortilla

 

Serves  4

 

Ingredients

1 pack of organic GF corn tortillas (fresh at Whole Foods)

1 cup organic salsa

1 large onion, chopped

1 roasted butternut squash, cut into pieces

5 baby potatoes

1-2 cups broccoli florets, cut bite size

1 red jalapeno pepper, diced finely 

1 sweet pepper, (I had a purple one from my garden)

olive oil

1 bunch fresh cilantro, washed and chopped

½ t. cumin, 

salt and pepper

Grated Vegan cheese (I like Miyoko’s grated cheddar or pepper jack)

avocado

lime

 

 

Instructions

1. Sauté onion and potatoes in a little olive oil on medium heat for 10 minutes, until soft. 
2. Add broccoli, and peppers and cook for another 5 minutes.
3. Add the squash, salsa, and cumin. Add salt to taste.   
4. Add 2 Tbs. chopped cilantro 
5. In large skillet, spray with oil or use a non stick pan. Warm each tortilla for 30 seconds per side. 
6. Lay the tortillas out on a cookie sheet. Spread the squash mixture on top of each tortilla, and then sprinkle it with the grated vegan cheese. 
7. Broil the tortillas until the cheese starts to melt.
8. Top each tortilla with a little salsa and garnish with fresh chopped cilantro

Jeffrey Rediger, MD, MDiv, is on the faculty of Harvard Medical School, the Medical Director of McLean SE Adult Psychiatry and Community Affairs at McLean Hospital, and the Chief of Behavioral Medicine at Good Samaritan Medical Center.

A licensed physician and board-certified psychiatrist, he also has a Master of Divinity from Princeton Theological Seminary. His research with remarkable individuals who have recovered from illnesses considered incurable has been featured on the Oprah Winfrey and Dr. Oz Shows, among others.

He has been nominated for the National Bravewell Leadership Award, and has received numerous awards related to leadership and patient care.