Jennifer, desde Sundance (Utah), nos envía esta semana una fácil delicia mejicana.
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. |