Simply sauteed, a little seasoning on the mushrooms and spinach. Wrapped snuggly in a tortilla with a little chuhuahua, summarily spun through a bit of oil and baked at 375F until they had browned — turning once, at the halfway point of the unspecified time.
The terribly tasty taquitos were terrifically utile; large batches could be froze, saved, so to be served as scrumptious snack, alone on their own, au natural, they satiate well.
Varietous versions conspired twice for dinner: Once, served over spinach (sauteed with pinch salt and powdered chipotle) with cashew cream sauce (salt, pepper, powdered chipotle of course) and topped with more sauteed mushrooms. More, was all that was uttered as the plates were licked clean.
Twice, on a bed of lettuce, then topped with the same cashew cream sauce, avocado, diced tomato and cilantro. Not as spicy, but nice – these as well – just a glimpse of the taquito peeking out from under the toppings.