While it's cooking, heat a little bit of olive oil in
pan over med heat and add the chopped onion and garlic.
Heat sweetened condensed milk and margarine in heavy pan, stirring
constantly over med heat for 5 - 10 min or until thickened.
Meanwhile, make the caramel sauce: combine butter, salt, brown sugar and salt in a medium saucepan; boil for 3
minutes over med heat, stirring constantly.
Cook the flour, sausage mixture (roux)
over med heat until the flour is just starting to toast and brown.
Assemble the roasted veggies, CHEDDAR cheese, COTIJA cheese, PARSLEY and CILANTRO into the TORTILLA; heat both
sides over med heat in an oiled skillet until browned.
Filling: Heat sweetened condensed milk and margarine in heavy pan, stirring constantly
over med heat for 5 - 10 min or until thickened.
In a medium sauce
pot over med heat, add a glug or two of olive oil (maybe 2tbsp) and th couscous.
-- after your base is cooked, and while it is cooling, make your caramel by heating the butter and coconut
sugar over a med heat, stirring occasionally
Fry the plantain pieces in the coconut oil, turning to evenly coat,
over med heat (adjusting to avoid browning) until bright yellow and just beginning to turn light brown - about 5 - 7 mins.
Meanwhile, remove the sausage from the casing and brown in a skillet
over med heat, crumbling as you cook it.
Over med heat, sauté 1 sliced organic red onion in olive oil.