CAULIFLOWER TAQUITOS with CREAMY CHIPOTLE SALSA

1. Cover your cashews with hot boiling water and set aside to soak for 10 minutes or more.
2. To a pan over medium heat, add 1-2 tbsp oil. Pan fry whole garlic cloves for 1 minute until golden, then remove. Cook the onion for an additional 2-3 minutes until golden on both sides.
3. Strain the cashews, then place them in a blender with the cooked onion, garlic, filtered water, juice of a lime or lemon, a pinch of salt & pepper, and 2-4 chipotle peppers from a can. Start with 1-2 peppers, blend until smooth, taste, and add more if you want it spicier.
4. In the same pan you cooked the onion and garlic, add the @Delmonte Veggieful Riced Veggies and cook for 5 minutes. Season with a pinch of salt and pepper, then pour in about 1/2 cup of the creamy chipotle salsa. Mix and cook for an additional 3 minutes.
5. On a separate pan, heat your corn tortillas on both sides.
6. Start assembling your taquitos by adding 2-3 spoonfuls of your filling and rolling them up.
7. You can pan fry or air fry them. If air frying, brush or spray a little oil on them, then place in the oven at 400°F (200°C) for 6-7 minutes or until golden and crisp.
8. Once out of the oven, smother the taquitos in your creamy chipotle salsa, top with avocado, and enjoy!