Tortilla Boogie Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| Corn tortillas | 6 | |
| Butter | 2 Tablespoon | |
| Broccoli, cut into 2-inch by 1/2-inch lengths including floret | ||
| Cauliflower, broken into small florets | ||
| Brussels sprouts, halved or quartered | ||
| Asparagus, left whole, heavy bottom of stalk removed | ||
| Yellow squash, cut into 1/2-inch slices | ||
| 3 cups lettuce, shredded, or alfalfa sprouts | ||
| 1 avocado, mashed or sliced | ||
| Mayonnaise or mustard | ||
| Spike or salt-free seasoning | ||
Directions
GETTING READY 1) In a steamer, steam the vegetables for 5-7 minutes over boiling water or until become soft. MAKING 2) In a large bowl, combine the veggies. 3) Mix the vegetables with little oil, either olive oil of safflower oil. 4) Sprinkle little lemon juice, if required. 5) In a hot skillet, heat the tortillas without oil. 6) Let the tortillas become warm but not crispy. FINALIZING 7) Place the tortillas into a covered dish with dash of butter on each tortilla, if required. SERVING 8) Serve the tortillas with a variety of condiments and seasonings. 9) Place the steamed veggies in a dish at the table. 10) Allow each guest to come up and choose the choice of condiments and seasonings along with veggies to top the tortillas.
Chef
