Cheesy Squash Taquitos
with Pico de Gallo & Sour Cream
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
Suppertime will roll along easily with this oven-cooked version of tacos. And even better, the inventive vegetarian filling ensures no one will miss the meat. Butternut squash is the starting point, boosted with Mexican-inspired spices, along with grated Oaxaca cheese for extra sustenance. Once baked, with a topping of more melted cheese, serve with a cilantro-accented pico de gallo and a dollop of sour cream. Ay taquito, que rico!
We will send you:
- 150g Shredded green cabbage
- 15ml Minced garlic
- 300g Diced butternut squash
- 1 Bunch of cilantro
- 3 Tomatoes
- 30ml Apple cider vinegar
- 60g Grated Oaxaca cheese
- 43ml Sour cream
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites, Wheat
You will need:
Large pan
Medium baking dish
Olive oil
Oil
Salt & pepper (S&P)
Basting brush
Total Fat
35 g
Saturated Fat
13 g
Sodium
1100 mg
Total Carb
69 g
Sugars
19 g
Protein
18 g
Fibre
7 g
Preparation
Start the filling
Preheat the oven to 450°F. In a large pan, heat a drizzle of oil on medium-high. Sauté ⅔ of the garlic, 30 sec. to 1 min., until fragrant. Add the squash, spices and 2 tbsp water (double for 4 portions). Sauté, 5 to 7 min., until softened; season with S&P.
Mise en place
Meanwhile, roughly chop the cilantro. Small-dice the tomatoes. In a small bowl, make the pico de gallo by combining the tomatoes, ⅓ of the vinegar, ⅓ of the cilantro, the remaining garlic, a drizzle of olive oil and S&P.
Finish the filling & make the taquitos
To the pan of squash, add ½ the remaining vinegar and ½ the cheese; stir well. Drizzle a medium baking dish with oil. Place the tortillas on a dry work surface. Divide the filling between the tortillas and tightly roll up. Arrange, seam-sides down, in the baking dish and brush with oil. Top with the remaining cheese. Bake, 10 to 12 min., until the cheese has melted.
Make the slaw
In a medium bowl, combine the cabbage, remaining cilantro and vinegar, a drizzle of oil and S&P.
Plate your dish
Spread the sour cream out along the side of your plates. Top with the taquitos and pico de gallo. Serve the slaw on the side. Bon appétit!
