La Jennifer, des de Sundance (Utah), aquesta setmana ens envia una fàcil delícia mexicana.
Baked Portabella Mushroom Taquitos
Baked vegetarian taquitos with portabella mushrooms, onions, and queso fresco.
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 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 |
corn tortillas, warmed according to package | |
cooking spray or olive oil mister | |
salsa (for serving) |
INSTRUCTIONS
1. | Preheat oven to 220º. |
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. |