I had a small brown paper bag of white mushrooms from the CSA delivery. I realize it's not an obvious leap, but a scan of the fridge revealed the makings for taquitos. I've never actually made taquitos before. They are typically fried (not one of my favored preparation methods), but thought I could get the desired crispiness in a hot oven. It worked. Here's what I did:
1/2 c. yellow onion, chopped
a handful of white mushrooms, chopped
6 oz. chicken breast, cooked and chopped (you could substitute veggie ground to keep this recipe meatless)
1 tsp. cumin
1/2 tsp. oregano
6-8 small corn tortillas
1/2 c. grated cheese
Cook the onions in olive oil in a skillet over medium heat until translucent, about 5 minutes. Add the mushrooms and continue to cook about 2 minutes. Add the chicken and spices, stirring to coat.
Warm tortillas until soft and very pliable (this can be done one at a time in a hot skillet, or in the microwave). Spoon filling onto the first tortilla. Sprinkle with cheese. Roll tightly and place in a foil-lined baking dish. Repeat with remaining tortillas.
Bake in 400 degree oven 20 minutes, or until edges begin to brown and taquitos are crispy.