Is it a taquito? A flauta? A crunchy riff on an enchilada, filled with cheese and tons of veggies? Yes! Whatever you call it, it’s delicious.
Ingredients
2 tablespoons vegetable oil, plus extra for greasing
2 tablespoons Old El Paso™ Smoky BBQ Seasoning Mix For Fajitas (from 1 x 35g sachet)
50g butter
1 medium onion, thinly sliced
1 red pepper, deseeded and thinly sliced
225g chestnut mushrooms, thinly sliced
100g baby spinach leaves
8 Old El Paso™ Regular Flour Tortillas
200g Cheddar cheese, finely grated
2 tablespoons freshly chopped coriander
Instructions
Preheat the oven to 200°C (180°C for fan assisted ovens), gas mark 6. Grease large rectangular baking dish with oil. In small bowl, mix the 2 tablespoons of oil and 1 tablespoon of the seasoning mix.
Melt the butter in large frying pan over medium-high heat. Add the onion and peppers and cook, stirring frequently, for 5 minutes. Add the mushrooms and continue to cook for 5 minutes. Stir in the remaining tablespoon of seasoning mix and 50ml water. Stir in the spinach and continue to cook for 1-2 minutes, stirring often, or until the spinach wilts and most of the liquid is absorbed.
Sprinkle each tortilla with 3 tablespoons of the cheese. Divide the vegetable mixture evenly among tortillas. Roll each one up tightly and place, seam-side down, in the dish.
Brush tops of the filled tortillas with the oil mixture. Sprinkle over the remaining cheese. Bake for 9-11 minutes or until the filling is hot and taquitos are crispy. Sprinkle with the coriander and serve.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Make it your own! Try out different cheeses, such as ready-grated mozzarella or Red Leicester. Or use different greens, like kale or rocket.
For extra Mexican flair, serve with Old El Paso™ Soured Cream and Old El Paso™ Chunky Guacamole.
