Vegetarian Taquitos

• 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

1. To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 3 minutes or until onion is tender. Add veggie ground round and next 4 ingredients (through chiles); cook 5 minutes.
2. Preheat oven to 425u0b0.
3. 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.
4. Bake at 425u0b0 for 13 minutes or until rolls are crisp.
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canola oil, onion, garlic, veggie ground round, salt, cumin, ground red pepper, green chiles, ingredients, vegetable broth, corn tortillas, cheddar cheese, cooking spray

Taken from www.myrecipes.com/recipe/vegetarian-taquitos (may not work)