Serves 3

  • 3 medium-sized tortillas
  • 1 kg sliced mushrooms
  • 1 ear of corn
  • 12 squash blossoms
  • Pimento
  • Lettuce
  • Salsa to taste
  • Tofu stir-fry chopped (optional)
  • Olive or vegetable oil (optional)
Cook mushrooms and corn in a pan, without adding oil and water, and cook until desired texture. In another pan, roast the red pepper. Put squash blossoms inside the tortillas and roast. To brown the tortillas, add a little vegetable oil or olive oil. Remove from heat. Carefully add the mushrooms, corn, tofu, and bell pepper. Add lettuce and salsa to taste after cooking.