The Pioneer Woman Tasty Kitchen
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Summer Veggie Taquitos

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Level: Easy

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Description

Tons of yummy veggies and cheese all wrapped up in a crunchy tortilla. You won’t even notice the meat is missing.

Ingredients

  • 1 teaspoon Olive Oil
  • ½ cups Bell Pepper, Chopped
  • ½ cups Onion, Chopped
  • ½ cups Tomato, Chopped
  • ½ cups Frozen Corn Kernels, Defrosted
  • ½ cups Spinach, Chopped
  • ½ cups Cooked Black Beans
  • 1 teaspoon Light Soy Sauce (you Don't Have To Use This But It Adds Just A Little Flavor Boost)
  • 1 teaspoon Ground Cumin
  • ¼ teaspoons Onion Powder
  • ¼ teaspoons Garlic Powder
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 16  Corn And Flour Mix Taco Size Tortillas Or Just Corn Or Just Flour
  • 1 cup Shredded Mexican Blend Cheese
  • Oil, For Frying

Preparation

To prepare filling, heat oil in a large non-stick skillet over medium-high heat. Add onion and bell pepper; sauté 3 minutes or until onion is tender. Next add the tomatoes, corn, spinach and black beans. Stir and cook 5 minutes.

Into the veggie mixture add the soy sauce, cumin, onion powder, garlic powder, salt and pepper. Mix well and remove from heat.

Wrap tortillas in paper towels and microwave for 2 minutes to make them pliable.

Spoon the veggie mixture into the center of the tortillas (1-2 tablespoons per tortilla) add a sprinkle of cheese and then roll them up tightly. If need be you can secure with a toothpick and remove it after frying.

Heat about 1/2 inch of canola or other frying oil in a large skillet to medium heat (350 F).

Add rolls into the hot oil, placing them toothpick seam down. Cook for 2 minutes or until golden brown and turn to other side. Cook until the other side is golden brown. Remove them from the oil and drain on paper towels. Remove toothpicks and serve with guacamole and salsa.

Note: If you would like to bake them instead of frying, preheat your oven to 400 F. Place the taquitos seam-side down on a foil-lined cookie sheet, spray the tops lightly with cooking oil and bake for 25 minutes.

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