- 3 medium-sized tortillas
- 1 kg sliced mushrooms
- 1 ear of corn
- 12 squash blossoms
- 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.