Between the (baked) crispy exterior and the flavorful mushroom filling, these were a pretty big hit with both me and the husband. If you’re not a mushroom fan, try substituting zucchini or yellow squash instead. Pair this with the salsa of your choice and you are good to go!
· 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 or pulsed in a food processor
· 1 tablespoon minced canned chipotle in adobo sauce
· salt and pepper to taste
· 1/4 c. chopped cilantro
· 1/2 c. crumbled queso fresco
· 12-6 inch corn tortillas, warmed according to package
· cooking spray or olive oil mister
· salsa (for serving)
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.