Vegetable Taquitos
The perfect packed lunch, these taquitos are stuffed with a variety of colourful grated vegetables and a sprinkle of cheese.
Ingredients
200 g carrots, peeled, trimmed
200 g courgette, trimmed, cut to fit the feed tube
150 g red pepper, deseeded, cut to fit the feed tube
150 g yellow pepper, deseeded, cut to fit the feed tube
140 g canned sweetcorn, drained
1.5 tsp smoked paprika
1.5 tsp garlic powder
2 tsp oregano
0.5 tsp mild chilli powder
0.75 tsp salt
150 g cheddar cheese, cut to fit the feed tube
16 tortilla wraps, (10 cm)
2 Tbsp oil
For the salsa
325 g tomatoes, deseeded, roughly chopped
150 g red pepper, deseeded, roughly chopped
75 g red onion, peeled, roughly chopped
1 lime, juice of
0.5 tsp salt
Instructions
STEP 1/3
Preheat the oven to 180ºC.
Line a large bowl with a tea towel.
Assemble the Food Processor bowl.
Fit the Grating Disc, attach the Express Serve lid 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 – speed Min.
Squeeze as much water out of the vegetables as possible over a sink.
Transfer the grated vegetables into the large bowl.
Add sweetcorn, spices and salt into the large 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 – medium speed.
Remove the attachment from the machine.
STEP 2/3
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.
Top with 1 Tbsp grated cheese.
Roll the tortillas up tightly and place on the baking tray, seam side down.
Brush each tortilla with a thin layer of oil.
Bake for 30 minutes, 180ºC.
STEP 3/3
Clean the Food Processor bowl and fit the Knife Blade.
Add tomatoes, red pepper, onion, lime juice and salt into the Food Processor bowl.
Pulse until a coarse paste forms – 20 seconds.
(Tip: Pulse for longer if you want a smoother consistency.)
To Serve
Serve warm or cold with salsa.
Alternatively, allow to cool and refrigerate in an air-tight container for up to 3 days.
Feel free to customise this recipe to your tastes, try including some shredded chicken in the taquitos or adding more or less spices to the filling.
Vegetable Taquitos
The perfect packed lunch, these taquitos are stuffed with a variety of colourful grated vegetables and a sprinkle of cheese.
Ingredients
200 g carrots, peeled, trimmed
200 g courgette, trimmed, cut to fit the feed tube
150 g red pepper, deseeded, cut to fit the feed tube
150 g yellow pepper, deseeded, cut to fit the feed tube
140 g canned sweetcorn, drained
1.5 tsp smoked paprika
1.5 tsp garlic powder
2 tsp oregano
0.5 tsp mild chilli powder
0.75 tsp salt
150 g cheddar cheese, cut to fit the feed tube
16 tortilla wraps, (10 cm)
2 Tbsp oil
For the salsa
325 g tomatoes, deseeded, roughly chopped
150 g red pepper, deseeded, roughly chopped
75 g red onion, peeled, roughly chopped
1 lime, juice of
0.5 tsp salt
Instructions
STEP 1/3
Preheat the oven to 180ºC.
Line a large bowl with a tea towel.
Assemble the Food Processor bowl.
Fit the Grating Disc, attach the Express Serve lid 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 – speed Min.
Squeeze as much water out of the vegetables as possible over a sink.
Transfer the grated vegetables into the large bowl.
Add sweetcorn, spices and salt into the large 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 – medium speed.
Remove the attachment from the machine.
STEP 2/3
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.
Top with 1 Tbsp grated cheese.
Roll the tortillas up tightly and place on the baking tray, seam side down.
Brush each tortilla with a thin layer of oil.
Bake for 30 minutes, 180ºC.
STEP 3/3
Clean the Food Processor bowl and fit the Knife Blade.
Add tomatoes, red pepper, onion, lime juice and salt into the Food Processor bowl.
Pulse until a coarse paste forms – 20 seconds.
(Tip: Pulse for longer if you want a smoother consistency.)
To Serve
Serve warm or cold with salsa.
Alternatively, allow to cool and refrigerate in an air-tight container for up to 3 days.