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1.
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Heat a skillet over medium heat.
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Heat 1 teaspoon of the olive oil and then add the beets and a little salt and pepper.
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Continue to cook for about 30 minutes, or until tender.
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2.
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While the beets are cooking, begin making the pesto by adding the greens, nuts, cheese, garlic, salt and lemon juice to a food processor.
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Drizzle in the olive oil and continue to process until well combined.
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3.
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Heat a second skillet over medium head and add the remaining 1 teaspoon of olive oil.
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Cook the squash and mushrooms with salt and pepper for about 5 minutes.
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(You could also just add the squash and mushrooms to the beet skillet but the squash will turn pink!)
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4.
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Set aside the squash and mushrooms on a plate lined with a paper towel.
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5.
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Reheat the skillet and spray with a little cooking spray.
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6.
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Place 1 tortilla in the pan.
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Spread half of the tortilla with 3/4 tablespoon of pesto and 2 tablespoons of shredded cheddar cheese.
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Add a quarter of the squash, mushrooms and beets.
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7.
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Check the underside of the tortilla.
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When browned and crisping, fold the empty half over the half with filling and remove from the pan.
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Cut into 4 slices.
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8.
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Repeat with remaining tortillas and filling mixture.
