Spicy Spinach and Pepper Taquito
Submitted by thedailyraw on September 10, 2007 - 11:21am
Not your ordinary taquitos.
Ingredients:
SPINACH/PEPPER MIXTURE
1 cup fresh spinach, finely chopped
½ sweet red/orange pepper, diced
½ sweet yellow pepper, diced
¼ yellow onion, diced
juice of one lime
1 tablespoon olive oil
1 jalapeno, finely diced
1 teaspoon chili powder
1 teaspoon sea salt
NACHO CHEESE
1 cup cashews, soaked
¼ cup water
½ sweet red pepper, chopped
2 cloves garlic, minced
juice of one lemon
1 tablespoon nutritional yeast
1 teaspoon turmeric
½ teaspoon sea salt
CORN TORTILLAS
4 cup fresh sweet corn, off the cob
1 yellow bell pepper, chopped
1 cup golden flax seeds, unsoaked, finely ground into flour
1 teaspoon sea salt
Preparation:
SPINACH/PEPPER MIXTURE
Place ingredients in a plastic bag Ziploc bag and marinate for 1 hour.
NACHO CHEESE
Blend ingredients until thick and creamy.
CORN TORTILLAS
Chop corn and bell pepper in a food processor. Add remaining ingredients and process until smooth.
Take a spoon and spread the corn mixture on the teflex-lined dehydrator trays. You should have enough mixture for two or three trays.
Dehydrate at 110 degrees for about 5 hours.
Flip the teflex sheet over onto the tray and carefully pull away from tortillas.
Using a pizza cutter, score the tortilla in 3-inch strips (approximately 3 long strips) length-wise, then score every four inches across. You should have approximately 9 strips of rectangles.
Dehydrate for another 2 hours until tortilla is completely dry on both sides but still pliable.
ASSEMBLE TAQUITO
Spread cheese on the end of one tortilla strip, spoon spinach/pepper mixture on top of cheese and roll tortilla tightly to prevent it from opening.
Secure with a toothpick, if necessary.
Put taquitos in dehydrator at 110 degrees for 8-12 hours or until they are crisp on the outside.
26 reponses to "Spicy Spinach and Pepper Taquito"
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2.
This looks absolutely delicious, can't wait to try
3.
I WISH I HAD A DEHydrator!
4.
Hi Harmonylia - For this recipe I do grind up the seeds. Maybe it's just my tastebuds but I don't find the flax to be bitter at all. I have tried other things that called for the actual seeds and not flour and again, found that to taste just fine but crunchier! :) For the taquitos, try using only 3/4 cup of ground flax, maybe that will help with the bitterness???
5.
Oh hihorosie, you just used the seeds and didn't grind them? That's an idea to try.
6.
UPDATE: I tried the full recipe this time and these taquitos are amazing! We were snacking on them before the final phase...I had just put them together, rolled them up and somehow one would end up in my mouth instead of the dehydrator tray! My hubby could not get enough either. Mine did not look as pretty as the picture but who cares?! To those who had issues with bitter wraps, I used one cup of ground flax seeds and not one cup of flax seeds ground up. Perfect!
7.
I made the nacho cheese from this recipe and plan on making the taquitos when I have a bit more time. But the cheese? Oh my! We doubled the garlic b/c we love it so much and added a little more cashews. We gobbled this up in a flash. We ate it with corn chips by Morning_Theft from this site. I can't wait to try the rest of this recipe; if the nacho cheese is this scrumptuous you just know the rest of it is!! THANK YOU!
8.
oh, yeah...and they were good still lol, thats why im making them again!
9.
Hi Anjutick, I also made the taquitos, and used one cup of the flax then ground it, it was definitely more than 1 cup after that and they turned bitter. I am going to try a single cup of the flax ground already next time.
10.
OH MY RAW COOKIES! I love this recipe!!!! I made these yesterday with a dear raw friend and we had the best time. I really felt like I was eating the cooked version. In fact, it felt like I was eating something deep fried!! I couldn't believe it. I bet if you took this to non-raw potluck, nobody would know it was raw! You would probably have to make a triple batch because I am sure they would go quick. Thanks so much for posting this recipe, you raw genius you.
11.
Thanks for posting the recipe. I made it last night. Its a bit time consuming, but worth the effort. I had a quiestion though, the finished taquitos tased a bit bitter, and I think it was the wrap. I followed the recipe precisely, and I can't figure out why it was bitter, did anyone else have the same experience...may be it was the flax seeds, I ground 1 cup, which makes much more than a cup of flour, was I supposed to use 1 cup of ground flour, rather than 1 cup of seeds? Please help.
12.
These look like the real deal, without the cooking of course! I put this recipe in my recipe box so that I can make it later. Looks fantastic! A+
13.
these look so amazing..
14.
This looks wonderful! I want to make this for a dinner with friends and I'm wondering how far in advance can I make this? Will they keep for a day?
15.
Agent99,
I'm sorry I didn't get back to you sooner. I'm glad the modification worked for you. If you have any more questions please feel free to visit me at my blog thedailyraw.blogspot.com
16.
Well, i made the nut cheese with Macadamia nuts in place of the Cashews and they turned out wonderfully (as in 5+ stars:). Thanks for posting!
17.
Wow, these look absolutely wonderful.:) Do you think that Pine Nuts could be substituted for the Cashews? My father isn't supposed to have Cashews at all, so i'm hoping there's something else that can be used.
Thanks very much!
Kelsie
18.
looks great! can the cheese be made without the nutritional yeast?
19.
I made the recipe and my non-raw family liked it! I especially appreciated the nacho cheese. That definitely can be used in other applications. Muchos gracias amiga!
20.
I want to say this recipe was a success! I had to put it together a little differently because of what I had but After another hour I brought in the tortillas and rolled the walnut taco meat that had onions, garlic, lime and red peppers in it and the cheese without the garlic, and a slice of avocado. He came back for seconds!
21.
Hi All! I made the tortillas today and they were ready to flip after two hours! I just wanted to warn people so they didn't get too hard to roll. I only got 8 taquitos out of it because I didn't want to make them too small and then have them fall apart. I could have rolled them with the dry side inside and then had them done a few hours later- so only about 5 hours instead of 18! I made mine super thin too, used parchment paper that was oiled and the temp was 115. I can't wait to try these on my BF!
22.
is the 4 cups fresh sweet corn unintentionally repeated or is it 8 cups?
23.
These look fried and not raw.. amazing. If I wasn't lazy I'd make these. haha :)
24.
Your recipes are so wonderful! I am getting my food dehydratator next week. This will be the first recipe I will try. Thanks so much for sharing your recipes with us.
25.
I'm making these. Now I KNOW my boyfriend would eat that! These are so munchable! I am suprised the tortillas stay together so well!
26.
These look like heaven!