Burrito Vege Stack

    Burrito Vege Stack

    3saves
    1hour10min


    1 person made this

    Tried to replicate something i had in a cafe. Simple dish similar to lasagne but with burrito tortillas instead of pasta. Easy to make and really tasty. This was first attempt so any suggestions appreciated.

    Bensbits Otago, New Zealand

    Ingredients
    Serves: 5 

    • 5 Burrito tortillas
    • 2 (400g) cans Whole peeled tomatoes
    • 200g Portobello Mushrooms
    • 200g Pumpkin (cut into 1cm thick slices)
    • 200g Eggplant (cut into 1cm thick slices)
    • 1 Red capsicum
    • 1 Yellow capsicum
    • 4-5 cloves Garlic (finely chopped)
    • 2-3 Fresh red chillies
    • 1 teaspoon Dried oregano
    • 1 Tbsp Fresh chopped thyme
    • 3 Tbsp Olive oil
    • Handful Grated Cheese
    • Handful Chopped black pitted olives
    • 1 tsp Salt

    Directions
    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. To make the sauce: Heat oil in pot. Add garlic and chillies and fry until garlic is slightly brown. Add dried oregano and fry briefly. Add two cans of tomatoes taking care not to break tomatoes up. add salt and thyme and boil gently for an hour stirring occasionally. After an hour tomatoes should be nice and sweet, now you can break them up into a sauce.
    2. Take a casserole pot and lightly grease. Start by laying one tortilla in the bottom. Lay the eggplant on the tortilla creating a flat layer. Cover with a portion of the sauce.
    3. Lay another tortilla on top of the eggplant and repeat the process with the pumpkin, creating a flat layer then covering in sauce.
    4. Do the same with the mushrooms (choose mushrooms of similar size so as to create a flat layer without having to chop them.)
    5. The top layer should be the capsicum. Add the cheese and chopped olives to the capsicum then cover with a final tortilla.
    6. Preheat oven to 180c and bake the vege stack with the lid on for 50 minutes or until veges are soft.

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