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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Taquito (ta-KEE-toe) means little taco, and these are a vegetarian delight. They're filled with savory ingredients and then rolled into cigar-shaped bundles. You can prepare and refrigerate the filling the night before; allow it to stand at room temperature for 30 minutes before assembling the taquitos. Use tongs to dip the tortillas into the simmering broth. Ingredients:
1 teaspoon canola oil |
1/2 cup finely chopped onion |
1 teaspoon minced garlic |
1 1/2 cups veggie ground round (such as yves veggie cuisine) |
1/4 teaspoon salt |
1/4 teaspoon cumin |
1/4 teaspoon ground red pepper |
1 (4.5-ounce) can chopped green chiles, undrained |
remaining ingredients |
2 cups organic vegetable broth (such as swanson certified organic) |
16 (6-inch) corn tortillas |
2/3 cup (about 2 1/2 ounces) 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. Add onion and garlic; sauté 3 minutes or until onion is tender. Add veggie ground round and next 4 ingredients (through chiles); cook 5 minutes.
2. Preheat oven to 425°.
3. Bring broth to a boil in a large saucepan. Reduce heat, and simmer. Working with 1 tortilla at a time, carefully dip tortilla into broth for 2 seconds using tongs; place softened tortilla on a paper towel. Spoon about 1 tablespoon filling across lower third of tortilla; top with 2 teaspoons cheese. Roll up; place rolled tortilla on a baking sheet coated with cooking spray. Lightly spray roll with cooking spray. Repeat procedure with remaining tortillas, filling, and cheese.
4. Bake at 425° for 13 minutes or until rolls are crisp.
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