Easy Vegetarian Baked Taquitos (Lactose-Free

• Produce

  • 3 tbsp Cilantro, fresh
  • 1/2 Green bell pepper, small
  • 1 Herbs, fresh
  • 1/2 Red bell pepper, small
  • 3 Scallions

• Condiments

  • 1 Your favorite salsa

• Baking & Spices

  • 1 tsp Taco spice blend, no-salt-added

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 12 Flour tortillas, soft

• Dairy

  • 1 (8 oz/227 g bag go veggie lactose and soy free cheddar shreds

Found on anediblemosaic.com

Description

Ingredients

• 1 (8 oz/227 g) bag GO VEGGIE Lactose and Soy Free Cheddar Shreds
• ½ green bell pepper, chopped small
• ½ red bell pepper, chopped small
• 3 scallions, green and white parts, thinly sliced
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon no-salt-added taco spice blend (see Note)
• 12 to 16 soft flour tortillas (I used tortillas that were 7 to 8-inches diameter)
• Olive oil, for the baking sheet
• Chopped fresh herbs
• Your favorite salsa

Directions

• Preheat the oven to 425F; drizzle a little oil on a large baking sheet.
• For the filling, toss the shreds, bell peppers, scallion, cilantro, and taco spice blend together in a large bowl.
• Scoop about ¼-cup of the filling onto the center of a 7 or 8-inch soft flour tortilla, tightly roll it up, and place it seem-side-down onto the prepared baking sheet. Continue this way until you run out of filling or tortillas. Drizzle a little oil on top of the taquitos.
• Bake until golden brown, about 15 minutes, flipping the taquitos over once halfway through cooking.
• Sprinkle on your favorite fresh herbs if desired, and serve warm along with salsa for dipping.