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    You are in: Home / Recipes / Baked Rolled Tacos Recipe
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    Baked Rolled Tacos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Robyn's Cookin''s Note:

    My boyfriend, like most guys, has a huge appetite; I have a huge "need" to be frugal. Both of us are committed to eating healthy MOST of the time (that way, we don't feel as guilty while eating our pizza and wings and downing a couple of adult beverages on the weekends haha). Anywho, I'm on this huge kick right now of using cheap but healthy "fillers" such as beans, brown rice, textured vegetable protein (TVP), and fresh veggies (sometimes all at once!). My favorite home-cooked meals are not only healthy, but provide both of us with large enough portions to feel satisfied, plus "seconds" for the boyfriend, PLUS provide me with a work lunch the following day. If I can freeze half for a future meal, even better. Next time I make these, I'll probably throw in some chopped bell pepper and shredded carrots...that'll give me a couple more tacos, and more veggies! These are very filling.

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    Serves: 6



    Units: US | Metric


    1. 1
      In a saucepan, mash the beans with a potato masher.
    2. 2
      Add the chicken, cumin, chili powder, garlic, enchilada sauce, and water. (Depending on how thin your enchilada sauce is, you may want to decrease the amount of water.).
    3. 3
      Turn heat to low and simmer until all liquid is absorbed. If the mixture is too liquidy, strain through a cheesecloth.
    4. 4
      Remove from heat and stir in half cup of cheese and the onions.
    5. 5
      Preheat oven to 400°.
    6. 6
      To prevent cracking, prep the tortillas by wrapping them in a kitchen towel and placing in a metal colander over a covered pan of boiling water until they are hot and pliable.
    7. 7
      Place 1/4 cup of filling lengthwise in the tortilla and roll the tortilla around it.
    8. 8
      Place on a greased cookie sheet, seam-side down. (At this point, you may want to secure each with toothpicks, though I haven't found it necessary.).
    9. 9
      Spray lightly with canola cooking spray and bake in preheated oven until taco shells are crispy.
    10. 10
      Top with the remaining cheese and bake until melted.
    11. 11
      Serve with taco sauce, homemade guacamole, and/or sour cream.

    Ratings & Reviews:


    Nutritional Facts for Baked Rolled Tacos

    Serving Size: 1 (294 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 341.3
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 2.2 g
    Cholesterol 20.0 mg
    Sodium 412.4 mg
    Total Carbohydrate 49.3 g
    Dietary Fiber 10.3 g
    Sugars 1.7 g
    Protein 20.2 g

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