INGREDIENTS
8 oz
Baby spinach
1/4 cup
Basil, fresh
2
Portobello mushroom caps
1
Yellow squash
1
Zucchini
1/2 cup
Vegetable broth, low-sodium
3 tbsp
Balsamic vinegar
1 1/2 cups
Red pepper hummus, roasted
1 pinch
Black pepper, ground
1/4 cup
Pine nuts
4
Tortillas