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1
In a saute pan over medium heat, add 1 tablespoon olive oil.
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2
Saute the cubed butternut squash until it softens, about 7-9 minutes.
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3
Remove pan from the heat, put it into a bowl and mash with a fork or potato masher.
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4
Set aside.
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5
Add 2 tablespoons of olive oil to the saute pan used for the potatoes, over medium heat.
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6
Add the onions and cook until they soften and become translucent (about 4 minutes).
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7
Season with salt and pepper.
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8
Add the mushrooms and cook for a few minutes until some of the liquid has cooked off, then add the spinach.
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9
Season the mixture with the cumin and ancho chile powder, mix well and cook for a few minutes longer until the spinach is wilted.
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10
Then remove the pan from the heat.
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11
Preheat your oven to 350 F.
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12
Place two tortillas on a baking sheet.
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13
Spread the mashed butternut squash over half of each tortilla.
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14
Divide the mushroom, spinach and onion mixture into two equal parts and spoon that over the top of the butternut squash.
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15
Top that with the Monterey jack cheese and fold the plain side of the tortilla over the mixture.
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16
Place the baking sheet in the oven and cook for about 7-9 minutes.
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17
Then turn the broiler on and allow the tops of the tortillas to brown, just slightly (about 1 minute).
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18
Remove pan from the oven and allow the tortillas to sit for a few minutes before slicing them.
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19
Serve warm, with avocado, sour cream and salsa if youd like.
