CORN TORTILLAS
NACHO CHEESE
SPINACH/PEPPER MIXTURE
1 c fresh spinach1/2 sweet red bell pepper, diced 1/2 sweet yellow bell pepper, diced1/4 yellow onion, diced Juice of one lime 1 T olive oil 1 jalapeno pepper, finely diced 1 t chili powder 1 t sea salt Place ingredients in a Ziploc bag and marinate for 1 hour. NACHO CHEESE 1 c cashews, soaked
1/4 c water
1/2 sweet red bell pepper, chopped 2 cloves garlic, minced Juice of half a lemon 1 T Nutritional yeast 1 t turmeric 1/2 t sea saltBlend ingredients until thick and creamy. CORN TORTILLAS 4 c fresh corn kernels, from sweet corn on the cob 1 yellow bell pepper, chopped 1 c golden flax seeds, finely ground 1 t sea salt Chop corn and bell pepper in a food processor. Add remaining ingredients and process until smooth. Take a spoon and spread the corn mixture on the teflex-lined dehydrator trays. You should have enough mixture for two or three trays. Dehydrate at 110 degrees for about 5 hours.
Flip the teflex sheet over onto the tray and carefully pull away from tortillas.
Using a pizza cutter, score the tortilla in 3-inch strips (approximately 3 long strips) length-wise, then score every four inches across. You should have approximately 9 strips of rectangles. Dehydrate for another 2 hours until tortilla is completely dry on both sides but still pliable. To assemble taquitos, spread cheese on the end of one tortilla strip, spoon spinach/pepper mixture on top of cheese and roll tortilla tightly to prevent it from opening.
Secure with a toothpick, if necessary. Put taquitos in dehydrator at 110 degrees for 8-12 hours or until they are crisp on the outside.Author's note:I have waited forever to make these. I put the recipe on rawtestkitchen in July and I'm just getting around to making it. Whip up some sour cream , chopped avocado and enjoy!HELP: Can someone tell me how to type my blog without the words gathering together, please, please, let me know. Because I type it the way I want it, then it changes. Thanks! Have a great week!