Cheesy Portobello Taquitos

I recently checked out the too cute Weelicious cookbook from the library. It is full of fresh and easy recipes that the whole family will enjoy. 

This is a big idea for me: 1 meal that EVERYONE will not only eat, but actually like. I made several recipes from the book, but our favorite was my modified version of her 

Cheesy Chicken Taquitos 

(click here for the original recipe)

The only change I made to the taquitos was to use sliced portobello mushrooms instead of the chicken breast. So to make my Cheesy Portobello Taquitos, you need:

 4 portobello mushroom caps, thinly sliced.

2 tablespoons extra virgin olive oil

1/4 teaspoon garlic powder

1/2 teaspoon kosher salt

1 teaspoon ground cumin

1 cup shredded Mexican cheese mix

12 corn tortillas

cooking spray

Preheat oven to 400 and line a baking sheet with foil.

Toss sliced mushrooms with seasonings and cheese in a large bowl.

Microwave 2 tortillas at a time between damp paper towels for about 20 seconds.

Lay a tortilla flat in front of you, and place about 2 tablespoons of the mushroom filling on the edge closest to you. 

Roll the tortilla up and place seam side down on the baking sheet.

Repeat with the remaining tortillas.

Spray taquitos lightly with cooking spray and bake for 25 minutes, or until they are crisp.

I served them with refried beans and an avocado sauce for dipping, and the whole meal was a hit with everyone!

To make the sauce I put the meat of 1 avocado, 2 tablespoons greek yogurt, 2 teaspoons lime juice, 1/2 teaspoon kosher salt, 1 tsp crushed red pepper, and 1 tsp taco seasoning in the food processor and pulsed until smooth.

I like to dress up a can of organic refried pinto beans by stirring in a couple of tablespoons of vegetable stock, some taco seasoning, and a little Mexican cheese as they cook. 

So good, so easy, so perfect for the whole family.