Corn Tortilla and Veggie Stacks With Red Pepper Coulis

Corn Tortilla and Veggie Stacks With Red Pepper Coulis

Corn Tortilla and Veggie Stacks With Red Pepper Coulis

45 minutes

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Details
  • Servings:   2
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   14 Points
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Cuisine
  • side dish
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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 packed parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne
Instructions

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.

For sauce

Place all ingredient in a bowl and blend with an immersion blender.

Assembly

Heat 3 tortillas.

Place 1 1/2 Tbsp of the coulis on a plate.

Lay one tortilla on top of the sauce.

Add 1/2 Tbsp of coulis onto tortilla and top with some veggies.

Repeat with second layer.

Add top tortilla and top with 1/2 Tbsp of coulis and decorate with veggies. Eat with knife and fork!

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