Corn Tortilla And Veggie Stacks With Red Pepper Coulis Recipe

Name: Corn Tortilla And Veggie Stacks With Red Pepper Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 corn tortillas; 1 cup asparagus stalks; 1/2 cup mushrooms; 1 japanese eggplant sliced and peeled; 3/4 cup red peppers from a jar; 1/2 cup veganaise; 1 garlic clove minced; 1/2 cup parsley packed; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon cayenne

Servings: persons

3 corn tortillas
1 cup asparagus stalks
1/2 cup mushrooms
1 japanese eggplant sliced and peeled
3/4 cup red peppers from a jar
1/2 cup veganaise
1 garlic clove minced
1/2 cup parsley packed
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne

1
For veggies: Peel and slice the eggplant with 1 inch thick slices. Lightly oil a grill and cook the eggplant for 5 to 7 minutes. Do not overcook. Add salt and pepper to taste. Saute' asparagus and mushrooms for 5 to 7 minutes and set aside for assembly.
2
For sauce: Place all ingredient in a bowl and blend with an immersion blender.
3
Assembly: Heat 3 tortillas. Place 1 1/2 Tbsp of the coulis on a plate.
4
Lay one tortilla on top of the sauce. Add 1/2 Tbsp of coulis onto tortilla and top with some veggies.
5
Repeat with second layer.
6
Add top tortilla and top with 1/2 Tbsp of coulis and decorate with veggies. Eat with knife and fork!

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 corn tortillas, 1 cup asparagus stalks, 1/2 cup mushrooms, 1 japanese eggplant sliced and peeled, and more.

Yes, Corn Tortilla And Veggie Stacks With Red Pepper Coulis falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Tortilla And Veggie Stacks With Red Pepper Coulis

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