This cake has been made by my mother for more than 40 years, and everyone loves it! the original recipe’s ingredients are used. With half the sugar replaced with Splenda® and egg whites used in place of whole eggs, I’ve had good results. If desired, frost. Using vanilla frosting, I sprinkle with cinnamon-sugar sugar.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 16 taquitos |
Ingredients
- 1 cup sunflower oil, divided, or as needed
- 1 vegetarian burger patty, crumbled (Optional)
- 1 (8 ounce) package mushrooms, finely chopped
- 1 medium yellow squash, finely chopped
- 1 carrot, finely chopped
- 1 (1 ounce) package taco seasoning mix
- 16 corn tortillas
- ½ cup shredded Cheddar cheese
Instructions
- Heat 1/4 cup oil in a frying pan over medium-high heat. Add mushrooms, squash, carrot, and vegetarian patty. Cook and stir until vegetables are soft and tender, 7 to 10 minutes. Add taco seasoning and stir to combine. Set aside and let cool.
- Heat 1 inch of oil in another frying pan over medium heat. Dip a corn tortilla into the hot oil with tongs. Wait for 3 seconds, flip, and cook another 3 seconds; remove to paper towels to drain and cool. Repeat with remaining tortillas.
- Stir Cheddar cheese into the cooled filling mixture. Place 1 1/2 tablespoons of filling down the center of one tortilla and roll up; repeat with remaining tortillas and filling.
- Place as many taquitos into the hot oil that will fit, seam side-down, using tongs. Cook until the bottoms are golden brown, 3 to 4 minutes. Flip and continue to cook until golden brown, 3 to 4 minutes. Remove to paper towels to drain. Repeat to cook remaining taquitos.
- You can use safflower oil instead of sunflower.
- Instead of using a package of taco seasoning, you can substitute a mixture of onion powder, garlic powder, ground cumin, chili powder, salt, and pepper to taste.
- You can use toothpicks to hold the taquitos together at first, if needed when frying.
Nutrition Facts
| Calories | 433 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 393 mg |
| Sugars | 2 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |