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Ingredients
  • 1 large butternut squash, peeled, seeded, and cut into ¾- to 1-inch cubes (6 cups)
  • 8 ounces button mushrooms, sliced (3 cups)
  • 2 cups broccoli florets
  • 1 cup thinly sliced carrots
  • 2 tablespoons cornstarch
  • 5 teaspoons low-sodium tamari or soy sauce
  • 6 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons unseasoned rice vinegar
  • 1 teaspoon crushed red pepper
  • 4 cups coarsely chopped Swiss chard
  • 24 6-inch white corn tortillas, warmed
  • ¼ cup thinly sliced scallions (white and green parts)
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