Ingredients

• 10 ounces fresh Baby Spinach, coarsely chopped
• 1 tablespoon vegetable oil, divided
• 1 cup chopped onion
• 4 garlic cloves, chopped
• 2 cups chopped cauliflower
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 6 eggs, divided
• 1/2 cup breadcrumbs
• 12 corn tortillas
• 1 (24 ounce) jar Ragú® Pasta Sauce, traditional sauce
• 4 ounces goat cheese

Instructions

1. To make filling,.

2. 1. Add spinach into a large microwavable bowl along with 1/4 cup water. Microwave on high for 3 minutes until wilted.

3. 2. Cool completely, transfer to a clean kitchen towel, wrap and squeeze well to get all the moisture out. Set aside.

4. 3. Heat 3 tablespoons vegetable oil in medium non-stick skillet until shimmering.

5. 4. Saute onion, garlic and cauliflower over medium heat for about 10 minutes until golden brown and cooked.

6. 5. Add cayenne pepper powder, coriander powder and salt , stir for 1 minute.

7. 6. Add spinach and saute for 2 minutes.

8. 7. Transfer to a medium bowl, mix in 4 eggs and bread crumbs.

9. To make taquitos.

10. 1. Stack tortillas , wrap in a clean damp dish towel. Microwave until warm , about 1 minute.

11. 2. Beat 2 eggs in a small bowl .

12. 3. Working with one tortilla at a time, spread 3 tablespoons of filling over half of a tortilla and brush egg wash over the remaining half. Roll tightly starting from the filling side.

13. 4. Place seam side down on a plate, cover with a another damp towel.

14. 5. Repeat with remaining tortillas.

15. 6. Heat 2 cups oil in a medium skillet to 350 degrees over medium heat.

16. 7. Place 6 tortillas , seam side down, fry until golden brown on all sides (about 5-7 minutes, turning often).

17. 8. Drain on paper towels, repeat with remaining taquitos.

18. To make dipping sauce,.

19. 1. Transfer RAGU SAUCE and goat cheese into a medium sauce pan.

20. 2. Heat over low flame , stirring often until cheese is melted.

21. Serve taquitos with dipping sauce.

22. makes 4 servings as light meal.