CHIPOTLE BROCCOLINI TAQUITOS

Preheat oven to 400. 

In a large sauté pan, heat the olive oil to medium high. Once the oil is hot, toss in the green onions and sauté for 2-3 minutes. 

Next add the ground beef, paprika, coriander, garlic, salt, agave, chipotle sauce, and stir until everything is fully mixed. Sauté for another 2-3 minutes. 

Now sprinkle your minced broccolini over the top and sauté for 3-5 minutes until the broccolini becomes bright green and fork tender. Remove from the heat and set aside. 

Warm and steam your tortillas in a tortilla steamer basket until they are flexible and you can roll them up without them cracking apart. 

Now, grab a large 9x13 baking dish and place a dash of olive oil to the bottom and brush the bottom of the pan. One by one, grab a tortilla from the steamer basket and scoop a spoonful or two of the mixture into the center and tightly roll them up into the smallest possible size you can roll them. Place them side by side into the baking dish. The tighter the better for each taquito. 

Once all your taquitos are rolled up and lined up in the baking dish, take some olive oil and with a silicone brush, brush the taquitos over the top lightly. Sprinkle the vegan cheese over the top.

Bake at 400 for 25-30 minutes until the tortillas are crispy like a taquitos. Serve immediately while still hot and crispy. Garnish with sliced green onions and your favorite salsas!