Ingredients
8
8 servings
- •1 cup sunflower oil, divided, or as needed
- •1 vegetarian burger patty, crumbled (Optional)
- •1 (8 ounce) package mushrooms, finely chopped
- •1 medium yellow squash, finely chopped
- •1 carrot, finely chopped
- •1 (1 ounce) package taco seasoning mix
- •16 corn tortillas
- •½ cup shredded Cheddar cheese
Instructions
- Heat 1/4 cup oil in a frying pan over medium-high heat. Add mushrooms, squash, carrot, and vegetarian patty. Cook and stir until vegetables are soft and tender, 7 to 10 minutes. Add taco seasoning and stir to combine. Set aside and let cool.
- Heat 1 inch of oil in another frying pan over medium heat. Dip a corn tortilla into the hot oil with tongs. Wait for 3 seconds, flip, and cook another 3 seconds; remove to paper towels to drain and cool. Repeat with remaining tortillas.
- Stir Cheddar cheese into the cooled filling mixture. Place 1 1/2 tablespoons of filling down the center of one tortilla and roll up; repeat with remaining tortillas and filling.
- Place as many taquitos into the hot oil that will fit, seam side-down, using tongs. Cook until the bottoms are golden brown, 3 to 4 minutes. Flip and continue to cook until golden brown, 3 to 4 minutes. Remove to paper towels to drain. Repeat to cook remaining taquitos.
Nutritional Facts
Per 8 servings
- Calories: 433
- Carbohydrate: 29g
- Fat: 33g
- Fiber: 5g
- Protein: 8g
- Sugar: 2g
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