Spring Veggie Tortillas with Asparagus and Yogurt Sauce

Instructions

1. Place the parsley, onions, garlic, cut green pepper and lemon in a food processor. Pulse until chopped. Add the yogurt and salt. Blend again. Set the sauce aside.
2. Heat the oil in a large frying pan over medium-high heat. Add the onions and cook until transparent. Add the zucchini and cook until just soft. Season with salt and pepper. Transfer to a bowl.
3. Preheat oven to 200 C.
4. Place the asparagus in the frying pan and cook for 5 minutes. Do not overcook.
5. Put a spoon of the yogurt sauce in the bottom of ovenproof dish. Lay 6 tortillas on your counter. Spread a tbsp of the sauce over each, then lay a tablespoon of cooked quinoa of each and divide the zucchini filling among them. Top each tortilla with 4 asparagus sticks, letting the asparagus tips hang out a little. Roll tortillas tightly and place in the baking dish. Cover with the remaining sauce and mozzarella cheese.
6. Bake in the preheated oven for 20 minutes or until the cheese is bubbling at the edges of the dish.

• Servings : 6
• Ready in : 30 Minutes
• Course : Main courses
• Recipe Type : Cheese and eggs, Leftovers, recipes for spring, Vegetables and site dishes
• Ingredient : Asparagus, Blue cheese, Green garlic, Green onions, Green pepper, Ground black pepper, Lemon, Lemon grass, Lemon juice, Mozzarella cheese, Onion, Parsley, Pepper, Quinoa, Red pepper flakes, Salt, Spring garlic, Spring onions, Sunflower oil, Tortillas, Zucchini