Scott:
Ana:
Alex:
Ingredients
- 1 tbsp. olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 3 large portabella mushrooms, coarsely chopped
- 1 Tbs. mnced canned chipotle in adobo sauce
- salt and pepper to taste
- 1/4 c. chopped cilantro
- 1/2 c. crumbled queso fresco
- 12 6-in. corn tortallas
- salsa for serving
Steps
1) Preheat oven to 425 degrees.
2) Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add garlic, cumin, and paprika; cook 1 minute. Add mushrooms and chipotle and cook until liquid from mushrooms evaporates, about 8 minutes more. Remove from heat. Stir in salt, pepper, cilantro, and cheese.
3) Divide taquito filling evenly between the 12 tortillas; place the filling on one end of tortilla and roll tightly. Place in a baking dish coated with cooking spray. Spray top of taquitos with additional spray and bake for 12 minutes, or until crunchy. Serve with salsa.
Read more at https://ohmyveggies.com/recipe-baked-portabella-mushroom-taquitos/#yzcVuKxWkRq2J1sf.99