“Taco…Taquito…What’s Coming Out of Your Speedo”- Low-Fat Vegetarian Taquitos
Love me some taquitos! I absolutely love taquitos, the only problem is that they’re usually fried in oil and that doesn’t quite work for me. So in order to ensure that I can still eat one of my favorite mexican dishes, I created some low-fat vegetarian taquitos.
What You Need:
Corn Torillas (Steamed-they shouldn’t rip when you try to roll them up)
1 can Fat-Free Refried Beans
Salsa
Low-Fat Mexi-Cheese
PAM
Chopped Frozen Onions
Tempeh
Low-Fat Sour Cream
Toothpicks
Set Oven to 375 convection.
1. Empty can of refried beans into a bowl. Thin the beans out with water and salsa. The beans should be easy to spread.
2. Then, take greased a sautee pan. Add the frozen onions and cook until they just begin to brown. Remove from pan. Then add crumbled Tempeh to the sautee pan. Brown the tempeh then mix with the onions.
3. Then, take the steamed corn tortillas and spread a thin layer of beans. Add the tempeh/onion mixture and cheese. (Be sure not to over load the tortilla with toppings or you’ll have a hard time rolling the taquito). Roll the taquito into a tight tubular shape, then stick a toothpick through the center. Place rolled taquito onto a greased cookie sheet.
4. Place cookie sheet in oven for about 30 minutes or until the taquitos are super crispy.
*Served with a salad, corn, sour cream and a black bean and tomato dipping sauce.
3 years ago