Vegetarian Baked Taquitos
Servings: 6-8 Servings
1 (8 oz/227 g) bag GO VEGGIE Lactose and Soy Free Cheddar Shreds
1/2 green bell pepper, chopped small
1/2 red bell pepper, chopped small
3 scallions, green and white parts, thinly sliced
3 tablespoons chopped fresh cilantro
1 teaspoon no-salt-added taco spice blend (see Note)
12 to 16 soft flour tortillas (I used tortillas that were 7 to 8-inches diameter)
Olive oil, for the baking sheet
For serving (optional):
Chopped fresh herbs
Your favorite salsa
Preheat the oven to 425F; drizzle a little oil on a large baking sheet.
For the filling, toss the shreds, bell peppers, scallion, cilantro, and taco spice blend together in a large bowl.
Scoop about 1/4-cup of the filling onto the center of a 7 or 8-inch soft flour tortilla, tightly roll it up, and place it seem-side-down onto the prepared baking sheet. Continue this way until you run out of filling or tortillas. Drizzle a little oil on top of the taquitos.
Bake until golden brown, about 15 minutes, flipping the taquitos over once halfway through cooking.
Sprinkle on your favorite fresh herbs if desired, and serve warm along with salsa for dipping.
Recipe by: An Edible Mosaic