Vegetarian Taco Filling with Leeks
- Olive oil
- Butternut squash
- White onion
- Lime Juice
- Thinly slice the white parts of 2 leeks. Cook in a medium pan over medium heat in 1 tablespoon olive oil until they turn translucent, then season with salt and pepper. Mix with 1/2 cup blanched, diced butternut squash, 1/2 cup diced tomato, 1/4 cup diced white onion, 1 tablespoon finely chopped jalapeno, fresh cilantro and lime juice, and salt and pepper. Toast tortillas in a skillet, then fill with leek and salsa mixture.
- Courtesy of Troy Guard, chef and owner of TAG Restaurant Group in Denver