After making both tri tip and a fully rack of baby back ribs in the same week, I did the impossible – overdosed on meat.
Therefore, I focused on meatless recipes for the next week.
I was somehow not aware that Trader Joe’s sold their own low carb soft tortillas. I love the Mission low carb soft tortillas. I love them so much that I only buy them when I will be having guests, as I can’t be trusted with a bag of these on my own. So I wanted to check out the Trader Joe’s low carb soft tortillas.
While at Trader Joe’s, I also got the crumbled goat cheese. whenever I work with regular goat cheese, I seem to get more on my hands then in the dish. I really don’t normally shop at Trader Joe’s this much, but they’ve had some really fun (and convenient) products lately.
While there, I grabbed a bag of their pre-cubed butternut squash. I was in no mood to break down a freakin’ butternut squash on a weeknight. My sister brought over a slew of kale from her garden. Soon, the kale from my (back patio) garden shall be ready for the reaping!!
The verdict? I prefer the Mission low carb soft tortillas in taste and texture, but it’s a matter of preference. One of my friends said he preferred the TJ’s ones. Let me know what your preference is.
- 1 1/4 c onions or shallots
- 1 clove garlic
- 32 oz butternut squash, cubed
- 1 bunch kale
- 1/4 cup goat cheese crumbled
- 2 tablespoons olive oil
- 2 teaspoons cayenne pepper
- Salt & Pepper To taste
- Mince up onion/shallots and garlic While mincing, have sauteepan heat up.
- Sautee garlic and onion/shallots in olive oil until brown (about 3 minutes)
- Add in butternut squash and saute until tender. Pierce with fork to confirm tenderness - it should easily go through the squash. While squash is cooking, wash/rinse (I use a salad spinner to get my kale completely dry) and tear up the kale into pieces. Just rip the leaves off the stem. Chuck the stems.
- Once the butternut squash is tender, add in the kale. If desired, add in a bit more olive oil. Sprinkle cayenne pepper, salt and pepper and stir occasionally. I can't handle spicy, so I am very frugal with the spice. Add to your desired taste.
- Once kale is cooked to desired texture, remove mixture from heat. Taste and apply additional seasoning, if desired.
- Clean out saute pan (or use clean pan) to heat up the tortillas, flipping on each side
- Spoon part of the mixture onto the tortilla. Sprinkle crumbed goat cheese on top. If desired, add additional toppings (such as avocado) onto tortillas.
Heather says
June 16, 2015 at 1:13 pmI agree with you on the tortillas. The ones from Trader Joe’s, or even Sprouts, are too strong in flavor. There is something great about a white fluffy tortilla. So dangerous to have a bag in the fridge.
Sparky says
June 17, 2015 at 12:35 pmExactly. I only buy these when I know I’ll have guests coming over. Otherwise, I’ll gobble the whole bag in a day 🙁