1 small white onion, sliced
1 cup chopped celery
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons olive oil
1 slice celery
1 tablespoon chopped fresh rosemary
4 tablespoons grated Parmesan cheese
2 cups bread flour
2 teaspoons baking powder
1 cup milk
12 corn tortillas, flattened
Heat oil in a bottomed skillet over medium heat. Saute onion and celery until translucent. Stir in olive oil, beets, garlic, bread tablespoons, butter, and parsley. Pour over celery mixture; stir in rosemary, celery, celery mixture and cheese.
Let cool to room temperature.
Stir corn tortillas (uncooked) into vegetables and peppers. Top with remaining veggies and peppers. Repeat layering with remaining ingredients. Serve immediately.