1.Preheat the oven to 425.

2.Yellow Squash – Using an oven proof or preferably a cast Iron skillet, because its non-stick.

• Add a good amount of salt and pepper to the cut side of the squash. Let it sit for at least 5 minutes (20 Minutes at the most – But who’s got time for that) and then take a paper towel and pat them dry.


• Get the pan hot over medium high heat.. Add oil to pan.


• Place the squash in the oil Cut Side Down and sear for about 2-3 minutes until you gets just a little bit of browning.


• Keeping it cut side down place in the oven and roast for 20 minutes.


• Later –


• take out of the oven and place on a cutting board to cool.


• Once it has cold down a little slice the squash into cubes.


• Re-season with salt + Pepper and Optionally Add the Chili/Lime/Honey sauce.

3.Corn - Combined the Corn, Asparagus, Red Onion, Jalapeno, and Cilantro, ingredients on a sheet pan, with a little olive oil, salt, pepper. Roast in oven for up 12-15 minutes.

4.Meanwhile – While squash is in the oven. 

• Put the Red cabbage in a large bowl and add the Cilantro-Pumpkin Seed Salsa Verde.


• Let it sit in the bowl until you are ready to serve.

5.Bean Puree – In a microwave safe bowl add the bean puree and as much or as little Mole Sauce, salt, pepper, and microwave for 90 seconds until hot.

• Alternatively you can do this in a small pot on the stove top.

6.Heating up the Tortilla – Lay each of the tortilla on a sheet pan and spread a single layer of cheese one each.  Place in the oven for 5-6 minutes, until cheese is melted and maybe a little toasty.

7.Assembly

1.Lay the Cheesy Tortilla down on the plate. 

2.Cover with a layer of the bean puree.

3.Fill with the diced Yellow Squash

4.Cover with the Red Cabbage.