Vegetarian Taquitos

14 ingredients
7 steps

Ingredients

  • FILLING:
  • 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. 1
    To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 3 minutes or until onion is tender. Add veggie ground round and next 4 ingredients (through chiles); cook 5 minutes.
  2. 2
    Preheat oven to 425°.
  3. 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. 4
    Bake at 425° for 13 minutes or until rolls are crisp.
  5. 5
    MyRecipes is working with
  6. 6
    , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
  7. 7
    .

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