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Veggie Tortilla Bundt


Use your bundt pan to produce this elegant savory side dish. Roasted and sauteed veggies nestled in tortilla wrappers.



Heat oven to 425 degrees Fahrenheit. Place carrots, parsnips and garlic in a small baking pan. Toss with two tablespoons olive oil and season with salt and pepper. Roast uncovered for 30 minutes until golden and tender. Squeeze out garlic from skin and discard peel. Stir garlic into diced vegetable mixture. Set aside.


Heat remaining two tablespoons of oil in a large skillet over medium heat. Add diced onion and sauté until translucent. Add mushrooms and continue cooking until soft. Stir in spinach until heated through. Drain accumulated liquid and toss with diced carrot mixture. Add diced turkey pastrami and cool. Stir in eggs to combine. Season with additional salt and pepper as desired. Set aside.


Grease a six-cup bundt pan. Preheat oven to 350 degrees Fahrenheit.


Lay a wrap on your work surface and trim one inch off both sides of the circle, then trim one inch off the top and bottom to make it square. Cut remaining square into three long strips. Lay strips into bundt pan, making sure each one overlaps the previous one. Use all the strips.


Place vegetable filling into the lined pan and fold overhanging ends to cover the filling. Use trimmed pieces to completely cover the filling.  Bake for 40 minutes, until wraps are golden and you see the filling bubbling out a bit. Remove from oven and cool.


Stir together olive oil and herb cubes until combined.  Invert bundt pan onto a platter and remove. Brush with herb oil. Serve hot.


To make ahead, freeze bundt wrapped well in foil and ziplock bag. Defrost completely and reheat for 10 minutes in an oven heated to 350 degrees Fahrenheit. Brush with herb oil before serving.