Creamy Spinach-Mushroom Taquitos

Awhile back Laura posted her awesome spinach enchilada recipe. I made them, (loved them btw) but there are only two of us so I had a container of the filling leftover and I froze it. It freezes very well, and today I pulled it out and made some awesome taquitos with it.

These taquitos are vegan, but anyone who doesn't hate spinach will love them.

They would be awesome at any party or as a main dish, and if you have vegetarian friends you want to feed occasionally these are pretty much a guaranteed hit. The traditional accompaniment for taquitos is sour cream and guacamole. These don't really need sour cream as one of the fillings is a tofutti based cream cheese type thing. Guacamole would be awesome but honestly, just a simple hot sauce would do just fine. They are very flavorful and don't need much help.

The recipe calls for only 1 to 1+1/2 cups of enchilada filling. You can freeze any that is leftover, or make enchiladas the next night. Or if your making a lot of these for a party you can use the whole recipe.

Ingredients:

1-11/2 cups Lauras spinach enchilada filling

1 small tub of tofutti cream cheese (vegan) room temperature

1 t. chili powder

1/2 t. garlic salt

4T of chopped green chili

1/2 t. dehydrated onions

1 t dried parsley

1 doz corn tortillas

1/2 cup vegetable oil

Mix all ingredients except tortillas , oil, and enchilada filling.

soften the corn tortillas in the microwave by stacking them on a plate and smearing a little olive oil on each one. Cook in the microwave for about 1 minute just to soften.

take a tortilla, put a spoonful of tofutti mixture in the middle and kind of smear it over half of the tortillas, and then a very large spoonful of spinach mixture down the middle of the tofutti.

Roll up beginning on the tofutti side. Place seam down into large frying pan with heated oil. Let brown and turn and brown the other side. Drain on paper towels. Repeat till you have done as many as you want. You can generally cook 3 at a time.

Serve immediately or place into pan to stay warm in the oven. These are great with traditional beans and rice as a meal, or with guacamole as party fare.