The perfect packed lunch, these taquitos are stuffed with a variety of colourful grated vegetables and a sprinkle of cheese, ideal for dipping into a quick tomato and pepper-based salsa on the side.
All products | Food Processors | MultiPro Express Weigh+
For the taquitos:• 4 carrots, peeled and trimmed• 1 courgette• 1 red pepper, deseeded• 1 yellow pepper, deseeded• 140g tinned sweetcorn, drained• 1 ½ tsp smoked paprika • 1 ½ garlic powder • 2 tsp oregano • ½ tsp mild chilli powder • ½ tsp salt • 150g cheddar cheese• 16 flour tortillas, 10 cm • 2 Tbsp oil
• 3 tomatoes, deseeded and roughly chopped• 1 Red pepper, deseeded and roughly chopped• ½ red onion, peeled and roughly chopped• Juice of 1 lime • ½ tsp salt
• Preheat the oven to 180ºC.• Assemble the Food Processor bowl and line a large bowl with a tea towel.• Fit the Express Serve attachment with the grating disc and ensure it is locked into place.• Place the lined large bowl underneath the Express Serve attachment. • Working in batches, grate the carrots, courgette and peppers into the bowl using the pusher on speed Min.• Squeeze as much water out of the vegetables as possible over a sink, then transfer the grated vegetables back into the large bowl.• Add the sweetcorn, spices and salt into the bowl, stir to combine and set aside.• Place a medium bowl underneath the Express Serve attachment. Grate the cheese into the bowl using the pusher on a medium speed, then remove the attachment from the machine.• Line a large baking tray with parchment paper.• Place the flour tortillas on a clean work surface. Add 3 Tbsp of the vegetable filling along the centre of each tortilla, then top with roughly 1 Tbsp of grated cheese.• Roll the tortillas up tightly and place on the lined baking tray, seam side down.• Brush each tortilla with a thin layer of oil. Bake for 30 minutes at 180ºC. • Clean the Food Processor bowl and fit the Knife Blade. • Add the tomatoes, red pepper, onion, lime juice and salt into the Food Processor bowl. Pulse until a coarse salsa has formed, roughly 20 seconds. • Tip: Pulse for longer if you want a smoother consistency• The taquitos can be served warm or cold with the salsa. Alternatively, allow to cool and refrigerate in an air-tight container for up to 3 days.