Baked vegan taquitos are packed with hidden veggies in rolled taco form! The perfect plant-based dinner to make with your family. Whole food plant based, oil-free, and WHOA so tasty!
- 2 cups Vegan Ground Beef (ingredients listed below)
- 1 15-ounce can fat free refried beans or pinto beans (check label to ensure it is vegan)
- 1 packet taco seasoning (see notes for which brands are vegan* and instructions to make your own**)
- 24 corn tortillas
Vegan Ground Beef
- 1 head cauliflower
- 8 ounces cremini mushrooms (also called baby portobello), cleaned and trimmed
- 2 carrots, peeled and cut into 1-inch chunks
- 1 onion, peeled and cut into 1-inch chunks
- 3 garlic cloves, peeled
- 3/4 cup raw pepitas (shelled pumpkin seeds), or walnuts
- 1/4 cup sun-dried tomatoes (I use these)
Make the Vegan Ground Beef
- Preheat the oven to 425F.
- In a food processor fitted with the s-blade, pulse the pepitas and sun-dried tomatoes until they are finely crumbled and no large pieces remain. Set aside to a small bowl.
- Using the shredding blade for the food processor, shred the cauliflower, mushrooms, onion, garlic, and carrots.
- Heat a large, deep skillet to high heat.
- Add the shredded vegetable mixture and cook until all of the vegetables are soft and the cauliflower is no longer white and opaque, about 8-10 minutes. If any liquid remains in the pan, continue cooking until it has evaporated and the mixture seems somewhat dried out and not mushy.
- Reduce the heat to low and add the pepita/sun-dried tomato mixture. Cook for 1-2 minutes, stirring to combine and warm through.
- Set aside 2 cups and transfer the rest to the fridge or freezer for future meals. (see notes for options)
- Add the reserved mixture back into the pan and add the taco seasoning along with a 1/2 cup of water.
- Bring to a boil, then reduce to a simmer for 2-3 minutes.
- Add the refried beans and stir to combine.
- Warm the corn tortillas until soft and pliable. I like to wrap them in a clean kitchen towel dampened on all sides with a bit of water, then microwave for 2 minutes. The towel will be hot so use a hot pad to remove it from the microwave.
- Using a small cookie scoop or spoon, measure about two tablespoons of filling onto a tortilla, then roll up tightly, pushing the filling to each edge as you go. Place seam side down on a large rimmed sheet pan. Repeat with the remaining tortillas and filling.
- Bake at 425F for 20 minutes, or until slightly browned and crispy. Check at the 10- and 15-minute marks to make sure they are not browning too quickly.
- Serve warm with your favorite dips such as cashew cream, guacamole, salsa. Mexican Cauliflower Rice makes the perfect side dish.
- *Taco seasoning packets often have hidden dairy ingredients. Two brands that I’ve found that are vegan-friendly are Simply Organic Southwest Taco Seasoning and Old El Paso.
- **To make your own taco seasoning, mix together 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon cornstarch (optional).
- The remaining vegan ground beef will keep for up to 1 week in the fridge, or a minimum of 3 months in the freezer. It can be used in vegan taco meat, a vegan crunchwrap supreme, vegetable bolognese, vegan chili, vegan cheeseburger soup, vegan sloppy joes, the list goes on and on!
- Nutrition information is calculated based on using 2 cups of the vegan ground beef, without any additional sides or toppings.
- Serving Size: 4 taquitos
- Calories: 356
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