Vegetarian Taquitos

Taquito (ta-KEE-toe) means "little taco." These savory filled corn tortillas are rolled in cigar-shaped bundles. You can prepare and refrigerate the filling the night before; allow it to stand at room temperature for 30 minutes before assembling the taquitos. Use tongs to dip the tortillas into the simmering broth.

Yield: 8 servings (serving size: 2 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.

Nutritional Information

Calories:  185 (21% from fat)

Fat:  4.3g (sat 1.3g,mono 0.4g,poly 1.5g)

Protein:  13g

Carbohydrate:  25.8g

Fiber:  4.8g

Cholesterol:  6mg

Iron:  1.4mg

Sodium:  412mg

Calcium:  159mg

Melissa Williams, Cooking Light, MAY 2007