Vegetarian Taquitos

Ingredients
• FILLING:

• 1 teaspoon canola oil

• 1/2 cup finely chopped onion

• 1 teaspoon minced garlic

• 1 1/2 cups veggie ground round (such as Yves Veggie Cuisine)

• 1/4 teaspoon salt

• 1/4 teaspoon cumin

• 1/4 teaspoon ground red pepper

• 1 (4.5-ounce) can chopped green chiles, undrained

REMAINING INGREDIENTS:

• 2 cups organic vegetable broth (such as Swanson Certified Organic)

• 16 (6-inch) corn tortillas

• 2/3 cup (about 2 1/2 ounces) shredded reduced-fat sharp cheddar cheese, divided

• Cooking spray

Preparation
To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or
until onion is tender. Add veggie ground round and next 4 ingredients (through chiles); cook 5 minutes.

Preheat oven to 425°.

Bring broth to a boil in a large saucepan. Reduce heat, and simmer. Working with 1 tortilla at a time, carefully dip
tortilla into broth for 2 seconds using tongs; place softened tortilla on a paper towel. Spoon about 1 tablespoon filling
across lower third of tortilla; top with 2 teaspoons cheese. Roll up; place rolled tortilla on a baking sheet coated with
cooking spray. Lightly spray roll with cooking spray. Repeat procedure with remaining tortillas, filling, and cheese.

Bake at 425° for 13 minutes or until rolls are crisp.