Wednesday, February 6, 2008

Super Easy Taquitos

Here's one of our household favorites - partially because my wife loves Mexican-ish food, and partially because it's a quick and easy solution for dinner. These taquitos can be assembled in about 10 minutes, and ready to serve in another 15. Yay for me for serving up yet another recipe that beats the 1/2 hour threshold. But you know me... that's just how I roll.

Note: This is one of the few recipes here that is not vegan. You can make it almost vegan by using Veggie Shreds ("almost" because Veggie Shreds contain casein, an animal product). Barring that, I'm not sure what you would do.

Anyway, here's how Super Easy Taquitos happen:

8 corn tortillas, taco size (I dunno - 8 inches in diameter?)
1 can vegetarian refried beans (don't assume all refried beans are vegetarian. Some contain lard and/or bits of Marlon Brando)
1 jar taco sauce
4 oz Veggie Shreds cheddar "cheese"
1 medium white or yellow onion, diced

Preheat oven to 400 degrees F.

Spoon 2 tbsp refried beans into each tortilla, about 1/3 of the way from one edge. Spread chopped onion over refried beans. Pour 1 tsp of taco sauce over beans/onions. Fold edge of each tortilla closest to the beans over the filling, and continue rolling until you reach the opposite edge.

Place the taquitos in a large casserole dish or rectangular glass 13" x 9" baking dish, allowing the taquitos to touch. Pour taco sauce over the top of the taquitos, then sprinkle the remainder of the onions over the taco sauce. Sprinkle cheese over the top.

Bake for 15 minutes or until cheese melts.

Serve with chips and guacamole or salsa.

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