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Title: Mexican Tortilla Triangles

3 - large flour tortillas (sun-dried tomato flavor is good)
1 1/2 C butternut squash, cooked
1 - large garlic clove, quartered
1/4 C fresh parsley
3 T sun-dried red peppers or tomatoes, roughly chopped
3 T Vegenaise
1 1/2 T cornmeal
1 1/2 T seasoned rice vinegar
3/4 t cumin
1/2 t chili powder
1/2 t ground coriander
1/4 t sea salt
0 - ground black pepper to taste

Bake the squash for 40-50 minutes at 400° F, or until tender when pierced with a skewer. Let cool, open, remove seeds, and scoop out the flesh.

Preheat oven to 375° F. First, make the tortilla triangles by cutting each flour tortilla into 6 or 8 triangular wedges. Place the wedges on a baking sheet lined with parchment paper. Bake for 6-8 minutes, until they start to get crispy.

In a food processor, purée the squash with garlic until very smooth. Add the remaining ingredients and purée, scraping down the sides of the processor a couple of times.

Smooth a generous layer of the squash mixture over each tortilla triangle and place back on baking sheet. Sprinkle a light layer of extra cornmeal over the triangles. Bake for 10-12 minutes at 375°F until they begin to turn golden and the tortilla shells are light brown and crispy around the edges.

From Everyday Vegan
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