Chorizo Taquitos (Vegetarian)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 208.6
- Total Fat: 5.6 g
- Cholesterol: 1.0 mg
- Sodium: 303.2 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 2.6 g
- Protein: 10.1 g
View full nutritional breakdown of Chorizo Taquitos (Vegetarian) calories by ingredient
Number of Servings: 5
Ingredients
-
1 10-oz package low-sodium soy chorizo, cooked in skillet
10 6in corn tortillas
1/4 cup mild to medium salsa
1/4 cup fat free shredded cheddar cheese
1/4 tsp salt-free taco seasoning mix (optional, I find the chorizo doesn't really need it)
1 medium red tomato, seeded & chopped
1 cup baby spinach leaves, chopped/shredded
Directions
Preheat the oven to 375 degrees.
In a medium bowl, combine the chorizo, salsa, and chopped fresh veggies, and mix thoroughly. Cover and refrigerate for 15 minutes.
Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable. Set aside.
Remove chorizo mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
Prepare a baking sheet by spraying it with nonstick spray. Set aside.
Place one tortilla flat on a clean dry surface (keep the rest between the paper towels), and spoon about 2 heaping tablespoons of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks, if needed, and place seam side down on the baking sheet. Repeat with remaining tortillas and filling.
Bake in the oven until crispy, 14 - 16 minutes. (Don't worry if they crack and "explode" a little!)
Allow to cool for 5 minutes. Remove toothpicks, if using. If you like, serve with additional salsa and sour cream for dipping. Enjoy!
Serving Size: Makes 5 servings of 2 taquitos each
In a medium bowl, combine the chorizo, salsa, and chopped fresh veggies, and mix thoroughly. Cover and refrigerate for 15 minutes.
Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable. Set aside.
Remove chorizo mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
Prepare a baking sheet by spraying it with nonstick spray. Set aside.
Place one tortilla flat on a clean dry surface (keep the rest between the paper towels), and spoon about 2 heaping tablespoons of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks, if needed, and place seam side down on the baking sheet. Repeat with remaining tortillas and filling.
Bake in the oven until crispy, 14 - 16 minutes. (Don't worry if they crack and "explode" a little!)
Allow to cool for 5 minutes. Remove toothpicks, if using. If you like, serve with additional salsa and sour cream for dipping. Enjoy!
Serving Size: Makes 5 servings of 2 taquitos each