Vegetarian Taquitos

from Cooking Light. You can prepare and refrigerate the filling the night before; allow it to stand at room temperature for 30 minutes before assembling the taquitos.

• Ready In: 43 mins
• Serves: 8

Ingredients

• Filling

• 1  teaspoon canola oil
• 1⁄2 cup  finely chopped onion
• 1  teaspoon  minced garlic
• 1 1⁄2 cups vegetarian ground beef (such as Yves Veggie Cuisine)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon  ground red pepper
• 1 (4 1/2ounce) can  of chopped green chilies

• Remaining ingredients

• 2  cups  organic vegetable broth (such as Swanson Certified Organic)
• 16 (6 inch)  corn tortillas
• 2⁄3 cup  shredded reduced-fat sharp cheddar cheese, divided
•  cooking spray

Directions

1. To prepare filling, heat oil in a large nonstick skillet over medium-high heat.
2. Add onion and garlic; saute 3 minutes or until onion is tender.
3. Add veggie ground round and next 4 ingredients; cook 5 minutes.
4. Preheat oven to 425°.
5. Bring broth to a boil in a large saucepan. Reduce heat and simmer.
6. Working with 1 tortilla at a time, use tongs to carefully dip tortilla into broth for 2 seconds; place softened tortilla on a paper towel.
7. Spoon about 1 tablespoon of filling across lower third of tortilla; top with 2 teaspoons cheese. Roll into a cigar-shaped bundle; place rolled tortilla on a baking sheet coated with cooking spray.
8. Repeat procedure with remaining tortillas, filling, and cheese.
9. Bake for 13 minutes or until rolls are crisp.