Taquito (ta-KEE-toe) means "little taco," and these are a vegetarian delight. They're filled with savory ingredients and then rolled into cigar-shaped bundles. You can prepare and refrigerate the filling the night before; allow it to stand at room temperature for 30 minutes before assembling the taquitos. Use tongs to dip the tortillas into the simmering broth.
To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until onion is tender. Add veggie ground round and next 4 ingredients (through chiles); cook 5 minutes.
Preheat oven to 425°.
Bring broth to a boil in a large saucepan. Reduce heat, and simmer. Working with 1 tortilla at a time, carefully dip tortilla into broth for 2 seconds using tongs; place softened tortilla on a paper towel. Spoon about 1 tablespoon filling across lower third of tortilla; top with 2 teaspoons cheese. Roll up; place rolled tortilla on a baking sheet coated with cooking spray. Lightly spray roll with cooking spray. Repeat procedure with remaining tortillas, filling, and cheese.
Bake at 425° for 13 minutes or until rolls are crisp.
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I'm rating this recipe 4 stars for the taste, but 2 stars for the frustration making them and appearance. But I admit it's mostly user error. The first time I made the mistake of assembling them before preheating the oven. By the time the oven got to temp the tortillas had crumbled apart and they were a mess. So I pulled out the stuffing, tossed the tortillas and started again. That time I decided not to try the broth thing again and microwaved the tortillas for 15 seconds to make them pliable. That worked fine, and they turned out much better (although most of them still split apart in the oven). I used ground chicken and added black refried beans to the filling. They tasted great, despite not looking so nice. The family loved them and assured me looks aren't everything.
These taste like they have meat in them - I skipped the broth step - just wrapped a few tortillas at a time in wet paper towel and microwaved for 20-30 seconds to get them pliable. Turned out perfectly... really delicious!
The kids wanted soy chicken but lioved this version too. Added some frozen and drained spinach to the filling. This might have made the taquitos more damp and they were slightly falling apart before baking. Crunchy when baked and tasted like real meat.
I followed the recipe exactly (I used Morningstar veggie grounds though) and it had a wonderful flavor and was fairly easy to make. Although a bit spicy, my toddlers loved them as well. Definitely something I would make again and again!
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