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Spring Vegetable Stir-Fry with Tortillas and Hot Sauce

Two Stars Guiding Stars
  • Servings:

    Serves 1 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    10 minutes


Feel free to swap out the veggies below with what's in season or whatever you have on hand.
2 Tbsp. extra-virgin olive oil
5 asparagus spears, trimmed and cut into 1 inch pieces
1/2 small white onion, sliced thin
5 large shiitake mushrooms, stemmed and sliced
2 scallions, sliced thin
1/4 tsp. red pepper flakes
1 Tbsp. apple cider vinegar
2 corn tortillas
Fresh cilantro leaves, for serving
Hot sauce, for serving
Spring Vegetable Stir-Fry with Tortillas and Hot Sauce


1. Heat oil in a large skillet over medium-high heat until shimmering. Add asparagus, onion, mushrooms, and scallions and cook, stirring frequently, until softened, 5 to 7 minutes. Add vinegar and red pepper flakes and cook, stirring frequently, until vegetables are just tender. Season with salt to taste and transfer to a plate.
2. Wipe out skillet, then return to medium-high heat. Add tortillas and cook until lightly toasted in spots, 30 to 60 seconds.
3. Divide vegetables between tortillas and top with cilantro and hot sauce.
Source: Hannaford fresh Magazine, March - April 2020


Nutritional Facts
Servings Serves 1
Base Nutrients
Calories 430 kcal (22%)
Calories from Fat 261 kcal (0%)
Total Fat 29 g (45%)
Saturated Fat 4 g (20%)
Cholesterol 0 mg (0%)
Sodium 25 mg (1%)
Total Carbohydrates 40 g (13%)
Dietary Fiber 9 g (36%)
Protein 7 g (12%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a