Ingredients

The following ingredients have 12 Servings
  • 1 tbsp olive oil
  • 1 small onion (chopped)
  • 1 clove garlic (minced)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3 large portobello mushrooms (coarsely chopped or pulsed in a food processor)
  • 1 tbsp minced canned chipotle in adobo sauce
  • salt and pepper (to taste)
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco
  • 12 6-inch corn tortillas, warmed according to package
  • cooking spray or olive oil mister
  • salsa (for serving)

Instruction

  • Preheat oven to 425°F.
  • Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add garlic, cumin, and paprika; cook 1 minute. Add mushrooms and chipotle and cook until liquid from mushrooms evaporates, about 8 minutes more.
  • Remove from heat. Stir in salt, pepper, cilantro, and cheese.
  • Divide taquito filling evenly between the 12 tortillas; place the filling on one end of tortilla and roll tightly. Place in a baking dish coated with cooking spray. Spray top of taquitos with additional spray and bake for 12 minutes, or until crunchy.
  • Serve with salsa.