INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 2 teaspoons neutral tasting oil (refined coconut or safflower)
- ½ brown onion, sliced into thin strips
- 2 cups packed baby kale or baby spinach
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon ground chipotle pepper
- 1 tablespoon lime juice
- 1/3 cup shredded GO Veggie! Dairy Free Mexican Style Shredded Cheese
- ½ package corn tortillas (6 count)
- 1-2 teaspoons neutral tasting oil (refined coconut or safflower)
INSTRUCTIONS
- Pre-heat oven to 350°.
- Heat a sauté pan over medium heat and add oil. Add onion and cook 3-5 minutes to soften. Add kale, oregano, sea salt, chipotle and lime juice and cook until kale is wilted, about 3 more minutes.
- Place GO Veggie! Dairy Free Mexican Style Shredded Cheese in a bowl and set aside.
- Using tongs, heat each tortilla in a separate lightly greased skillet over medium heat for about 5-7 seconds on each side, to make them pliable.
- Place a 2 tablespoons filling mixture and 1 tablespoon cheese in center of each pliable tortilla, in a line. Roll into a long taquito (or cigar) shape. Place on parchment lined baking sheet.
- Bake for about 15 minutes, or until crisp.
- Serve taquitos warm with your favorite salsa, guacamole or dairy-free sour cream.
Recipe by Spork Foods
