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Prep Time: 30 Minutes Cook Time: 13 Minutes |
Ready In: 43 Minutes Servings: 8 |
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from Cooking Light. You can prepare and refrigerate the filling the night before; allow it to stand at room temperature for 30 minutes before assembling the taquitos. Ingredients:
1 teaspoon canola oil |
1/2 cup finely chopped onion |
1 teaspoon minced garlic |
1 1/2 cups vegetarian ground beef (such as yves veggie cuisine) |
1/4 teaspoon salt |
1/4 teaspoon cumin |
1/4 teaspoon ground red pepper |
1 (4 1/2 ounce) can of chopped green chilies |
2 cups organic vegetable broth (such as swanson certified organic) |
16 (6 inch) corn tortillas |
2/3 cup shredded reduced-fat sharp cheddar cheese, divided |
cooking spray |
Directions:
1. To prepare filling, heat oil in a large nonstick skillet over medium-high heat.
2. Add onion and garlic; saute 3 minutes or until onion is tender.
3. Add veggie ground round and next 4 ingredients; cook 5 minutes.
4. Preheat oven to 425°.
5. Bring broth to a boil in a large saucepan. Reduce heat and simmer.
6. Working with 1 tortilla at a time, use tongs to carefully dip tortilla into broth for 2 seconds; place softened tortilla on a paper towel.
7. Spoon about 1 tablespoon of filling across lower third of tortilla; top with 2 teaspoons cheese. Roll into a cigar-shaped bundle; place rolled tortilla on a baking sheet coated with cooking spray.
8. Repeat procedure with remaining tortillas, filling, and cheese.
9. Bake for 13 minutes or until rolls are crisp.
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