Spicy Spinach and Pepper Taquitos

SPINACH/PEPPER MIXTURE
1 c fresh spinach

1/2 sweet red bell pepper, diced

1/2 sweet yellow bell pepper, diced (I used Red)

1/4 yellow onion, diced

Juice of one lime

1 T olive oil1 jalapeno pepper, finely diced

1 t chili powder

1 t sea saltPlace ingredients in a plastic bag Ziploc bag and marinate for 1 hour.

NACHO CHEESE (also good as a sandwich spread)

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 (opt.)

Blend 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 three 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 a 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 dehydrators at 110 degrees for 5-8 hours for really crispy, 1-2 for softer shell.