Baked Vegetarian Portobello Mushroom Taquitos
Ingredients
The filling
-
1
tbsp
olive oil
-
1
small
onion, chopped
-
1
clove
garlic, minced
-
1
tsp
ground cumin
-
1
tsp
smoked paprika
-
3
large
portobello mushrooms, coarsely chopped
-
1
tbsp
minced canned chipotle in adobo sauce
-
to taste
salt
-
to taste
pepper
-
¼
cup
chopped cilantro
-
½
cup
crumbled queso fresco
The taquitos
-
12
6-inch
corn tortillas, warmed
-
as needed
cooking spray or olive oil
For serving
Instructions
- Preheat the oven to 425°F.
- Heat olive oil in a skillet over medium-high heat and cook the onion until softened.
- Add garlic, cumin, and paprika, cooking for an additional minute.
- Stir in the mushrooms and chipotle, cooking until the liquid evaporates.
- Remove from heat and mix in salt, pepper, cilantro, and queso fresco.
- Divide the filling among the tortillas, roll them tightly, and place in a baking dish.
- Spray the tops with cooking spray and bake for 12 minutes until crunchy.
- Serve with salsa.
Nutrition Facts (estimated)
Servings
12 taquitos
Calories
93
Total fat
3g
Total carbohydrates
14g
Total protein
3g
Sodium
69mg
Cholesterol
4mg
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