This post is sponsored by Mission Foods. The opinions and text are all mine.

An air fryer is one of my favorite kitchen appliances, so I thought to use Mission^® Tortillas and create these simple vegetarian air fryer mushroom and cheese taquitos.

Don’t you just love the way these taquitos look?

Not only are you going to love the taste and texture, but they are super easy to prep, plus you will not miss the meat factor at all.

Obviously, these are cooked in an air fryer, however, you can easily use your skillet or bake them in the oven.

I partnered with Mission Foods for this post, so I used Mission Foods tortillas to create this delightful vegetarian recipe, which can be turned into a vegan dish if you use plant-based cheese.

Ever since I started my low-carb journey, I began experimenting with different recipes, and I enjoyed making my meals using Mission Foods Carb Balance tortillas. I love that they are keto-friendly, soft, and taste so good! It’s the perfect solution for any picky eaters out there.

If you did not know already, you can find Mission tortillas in the bread or Mexican/multicultural foods aisle at Publix.

I like that they have so many options for anyone’s taste and dietary needs; gluten-free tortillas, protein tortillas, whole wheat tortillas, low carb tortillas, low-calorie tortillas, and smaller street taco-sized tortillas.

Anyway, I thought it would be an excellent substitution for shredded taco chicken if I used King oyster mushrooms. I love mushrooms, so this was very flavorful.

Just in case you are unable to find King oyster mushrooms, I would suggest shiitakes, which are easier to find and less expensive, and just as delicious.

I will love it if you try this recipe. During the Be the Best You promotion going on now through 2/20/21 at Publix, you can get a few packs of Mission Tortillas, whichever you prefer, and create a delicious meal with 55¢ off any one (1) Mission Carb Balance, Protein, Gluten Free or Organic Tortillas 8–20 oz.

Pick up the 1/23 Extra Savings flyer in-store to find out more or access it online here!

If you make Air Fryer Mushroom and Cheese Taquitos or any other recipe, please tag me on instagram @sandraseasycooking. Thank you!

For more meatless recipes please tap here

Yield: SERVES 4

Air Fryer Mushroom and Cheese Taquitos

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

An air fryer is one of my favorite kitchen appliances, so I thought to use Mission Tortillas and create these simple vegetarian air fryer mushrooms and cheese taquitos. They are super simple and tasty,

Print

Ingredients

• 1 Mission Fajita - Whole Wheat - Carb Balance - 8ct - 8.0oz
• 2-3 King Oyster mushrooms, depending on the size
• 1/8 cup olive oil + for brushing
• 1 tbsp lime juice
• 1 cup shredded Mexican cheese blend, or any other in hand

Homemade Taco Seasoning

• 1/4-1/2 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, or to taste

Instructions

1. Slightly wet a cotton kitchen towel and clean oyster mushrooms.
2. Separate or cut off the mushroom top from the stem. We will use only stems for this recipe.
3. Using a fork, apply pressure up and down lengthwise, all around.
4. Then with fingers, pull apart oyster mushroom stems.
5. Combine all the spice mix ingredients in a mixing bowl, mix well, add oil and like juice, and olive oil. 
6. Add shredded mushrooms into a bowl with spices and coat well.
7. Place on the baking sheet and bake or air fry at 350F for 7-10 minutes.
8. After mushrooms are cooked (sometimes I like to cut them in hlaf becase they could be too long), add about 2-3 tablespoons of shredded cheese, a shredded Mexican blend of cheeses work best.
9. Add seasoned mushrooms and roll tortilla into a thin roll; place in the baking sheet and continue.
10. This makes 6 to 8 Mission Fajita size tortillas.
11. Brush each rolled tortilla with olive oil and air fry at 375F for 10 minutes.
12. Serve with pico de gallo and guacamole.
    
    

Notes

• You may add 1 tablespoon of corn starch to taco seasoning if you wish.
• You could use other Mission Tortillas; gluten-free tortillas, protein tortillas, whole wheat tortillas, low carb tortillas,
  low-calorie tortillas, or smaller street taco-sized tortillas.
• Plan the amount of filling if your tortillas are larger.

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Root Vegetable Sheet Pan is an easy, tasty and very efficient as well as budget-friendly way to feed your family. On top of it, it is very delicious and nutritious. It goes perfectly with fish, poultry or any other meat or protein.

Don’t you just love days when you are cleaning your fridge and pantry and you have a bit of this and that to use before going grocery shopping?

Oh, I am the most creative person in the kitchen when those days come.

I feel like my brain just blooms. Even though sometimes the combo from my fridge forging does not match at all, most of the time it works and we clean our plates.

TAP HERE FOR EASY AND TASTY SIDE DISH RECIPES

I just love getting in the kitchen and making my own food. However, my wish is to start growing it again.

Well, to be quite frank with you, I do not have the greenest thump out there, but I can learn.

Once upon a time, I had the most amazing green peppers. Also, I grew funny looking cucumbers and sweetest tomatoes as well as fragrant herbs, which I still grow.

Which brings to me to this thought, if I actually dedicate my time, give more love, attention, and water regularly, there is still hope for me.

I am looking for that patch of heaven where I can build my little cabin and grow the best looking produce.

Oh, and feed my chickens. There is a small farmer hiding inside of me, I just know it!

Anyhow, when it comes to one sheet food I am going to suggest that you try to keep all the vegetables in on level.

The second thing is to try adding vegetables that at the same texture unless you want mushy cherry tomatoes which is totally delciosu especially if you add some garlic in the oil as well.

CHECK OUT RECIPES FOR MEATLESS MEALS

There are so many amazing root vegetables that you could totally mix and match. Hey, if you do not have radishes, use parsnip or more potatoes or different types of potatoes.

Perhaps Jerusalem artichokes, bump onions, whole garlic head cut in half or Fennel, which is a flowering plant but in the carrot family.

With that being said, if you never made this combo before, you would be pleasantly surprised how tasty this is.

If you get inspired and make this easy Root Vegetable Sheet Pan recipe, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

RECIPES YOU MIGHT LIKE:

KOREAN FERMENTED NAPA CABBAGE – BAECHU KIMCHI

YELLOW RICE WITH PEPPERS AND TOMATO SAUCE

EASY LYONNAISE POTATOES

PAN-ROASTED PEPPERS WITH GARLIC INFUSED SAUCE

LOADED MASHED POTATO CASSEROLE

Yield: Serves 4

Root Vegetable Sheet Pan

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Vegetable Sheet Pans are easy, tasty and amazing especially when you want to clean up your fridge. Use what you want and like and enjoy a nice root vegetable sheet pan.

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Ingredients

• 2 Beetroot, peeled and cubed
• 1/2 pound baby potatoes, I used red but any would be fine
• 1/2 pound baby carrots, or sliced regular
• 1/2 pound any other root, I used radishes
• 1/4 red onion, sliced
• Salt and black pepper to taste
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1 teaspoon bouillon powder, any flavor (optional)
• 2 tablespoons Olive oil

Instructions

1. Preheat oven to 400F/200C
2. Wash, peel, slice or cube vegetables. Make sure to keep chopped vegetables at approximately the same size. Place everything in a larger bowl and add seasonings; salt, pepper, herbs and bouillon powder (I used Knorr Selects Chicken Bouillon No MSG. If you do not like using Bouillon, please do not add any, just sprinkle a bit more salt and you're good to go).
3. Add oil and toss to coat.
4. Place vegetables in the wide baking sheet with sides so every6thing is in one layer.
5. Roast your vegetables for 40 to 45 minutes in preheated oven or until they are tender. Usually about 15 minuites before the vegetables are done I stir them for bit, but after it is not neccecery.
6. Enjoy them with any protein or as it is.

Notes

There are many root vegetables so use whatever combination you like or have on hand. I happen to love this one as well as my family so I do make it often.

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Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. I grew up enjoying rice with peppers and tomato sauce.

That being said, I loved mopping the sauce from peppers, onion, and tomatoes. That was my personal summer favorite dish. I got to mention, just like both of my boys, I was not a big fan of cooked, chunky veggies when I was a kid. Even now I won’t eat it, but dipping a piece of bread in this dish was most certainly always loved.

Also, this dish is loved at The Balkan Peninsula, located in southeastern Europe. Peppers, onion, and tomatoes in tomato sauce would be called Satars (Sa-ta-rash), mix the rice in and most likely you will find it under the name đuveč (juw-vech).

Some people even add ground meat in the mixture, but I like it just the way it is. Although adding sauteed ground beef is absolutely amazing as well. It would taste like a deconstructed stuffed pepper.

CLICK HERE FOR MORE SIDE DISH RECIPES

Now, I used yellow rice just because I love the flavor, however, you can use any rice that you have on hand. There is no right or wrong here. Use what you like, or have in your fridge or pantry.

If you do not like yellow pepper use orange or use just one kind. Ideally, you want to use at least two kinds of peppers; for the festive color but also for the taste, but you do not have to.

This is summer comfort food to me, but you can use frozen onion and peppers as well as, and cook this easy and tasty side dish all year round.

Just to lay this out there that frozen produce is just as good as fresh. Perhaps even better unless you are buying organic and locally grown.

I had some backlash for using frozen peas in my recipes so I just want to clarify some things. Frozen fruits and veggies are picked at their peak, but if you buy, for example, Georgia peach in California, that peach won’t be fresh for sure.

Lastly, you can freeze your own produce and use it later. I do that most of the time, especially if I pick blueberries or but peppers from our local farmer. Nonetheless, sometimes it is just convenient to get it from the store when we need it.

If you try Yellow Rice with Peppers and Tomato Sauce recipe or any other recipe from my blog, please tag me. @sandraseasycooking #sandraseasycooking

Yield: Serves 6

Yellow Rice with Peppers and Tomato Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. Easy, simple and delicious recipe!

Print

Ingredients

• 2 tablespoons Olive oil
• 1 Yellow onion, medium size, sliced (6 oz/178g)
• 3 Bell peppers, red, green, yellow (10oz-12oz/250g-300g, each)
• 1 ripe Tomato, diced (10 oz/280g)
• 15 oz can Tomato Sauce (425g), preferably unsalted
• Salt and Ground black paper to taste
• Herbs such as dried parsley, oregano, etc.
• 1 pack Yellow rice (5oz/ 142g)
• Fresh parsley or garnish, or dried

Instructions

1. Prep rice first by following the direction on the back; add water and oil to gently start rolling or boiling, then add rice and stir well. Turn the heat to simmer or low and let it cook until tender. I do not wait full 20 minutes, I take it off after 15 minutes, mix well, cover with a fitted lid and allow my rice to steam.
2. Sauté onion in oil for a minute or two at the medium-HIGH heat. Meanwhile, dice peppers and tomato.
3. Add diced or sliced peppers first, mix and allow it to cook for 5 minutes then add diced tomato; stir well and season with a pinch of salt and ground black pepper as well as a good pinch of dried herbs, let t cook for about 10 to 12 minutes or until everything starts getting softer and cooked through.
4. Pour in tomato sauce, stir, cover with the lid and turn the heat down to medium-LOW. Allow the flavors to marry for 5 minutes. Just stir when needed so it does not burn.
5. After 5 minutes add in prepared rice, stir well to coat it. Cook for an additional 2 to 3 minutes just to complete this dish.
6. Taste to see if you need to add more salt or pepper. Some people like crushed red peppers. Garnish with some dried herbs or freshly chopped parsley.

Notes

You may keep it in the fridge for 3 days for the best taste just make sure to heat it before eating.
You may use any peppers; red, green, yellow, orange. Preferably it is the best to use a couple of different peppers for the best color and taste, but you can use two or even one-color of the pepper.

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