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Corn Tortilla and Veggie Stacks With Red Pepper Coulis

Corn Tortillan and Veggie Stacks With Red Pepper Coulis could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One serving contains 519 calories, 7g of protein, and 38g of fat. For $2.89 per serving, you get a side dish that serves 2. Head to the store and pick up japanese eggplant, veganaise, mushrooms, and a few other things to make it today. 1 person has tried and liked this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is awesome. If you like this recipe, take a look at these similar recipes: Blue Corn Chip Crusted Fish Sticks with Red Pepper Coulis, Pan-Fried River Trout with Corn Cakes and Red-Pepper Coulis, and Red Pepper Stacks.

Prep
Not provided
Cook
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Serves
2
Corn Tortilla and Veggie Stacks With Red Pepper Coulis
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Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

Directions

  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.
  2. Add salt and pepper to taste.
  3. Saute' asparagus and mushrooms for 5 to 7 minutes and set aside for assembly.
  4. Place all ingredient in a bowl and blend with an immersion blender.
  5. Heat 3 tortillas.
  6. Place 1 1/2 Tbsp of the coulis on a plate.
  7. Lay one tortilla on top of the sauce.
  8. Add 1/2 Tbsp of coulis onto tortilla and top with some veggies.
  9. Repeat with second layer.
  10. Add top tortilla and top with 1/2 Tbsp of coulis and decorate with veggies. Eat with knife and fork!

Nutrition

Calories518.69 kcal
Fat37.9 g
Carbohydrates37.33 g
Protein6.78 g

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Source: Spoonacular