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Vegan Baked Taquitos

  • Author: Beth Hornback | Pass the Plants
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 24 taquitos 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Mexican Vegan

Description

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!


Scale

Ingredients

  • 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)

Optional Accompaniments


Instructions

Make the Vegan Ground Beef

  1. Preheat the oven to 425F.
  2. 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.
  3. Using the shredding blade for the food processor, shred the cauliflower, mushrooms, onion, garlic, and carrots.
  4. Heat a large, deep skillet to high heat.
  5. 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.
  6. Reduce the heat to low and add the pepita/sun-dried tomato mixture. Cook for 1-2 minutes, stirring to combine and warm through.
  7. Set aside 2 cups and transfer the rest to the fridge or freezer for future meals. (see notes for options)
  8. Add the reserved mixture back into the pan and add the taco seasoning along with a 1/2 cup of water.
  9. Bring to a boil, then reduce to a simmer for 2-3 minutes.
  10. Add the refried beans and stir to combine.
  11. 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.
  12. 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.
  13. 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.
  14. Serve warm with your favorite dips such as cashew cream, guacamole, salsa. Mexican Cauliflower Rice makes the perfect side dish.

Notes

  • *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.

Nutrition

  • Serving Size: 4 taquitos
  • Calories: 356

Keywords: vegan baked taquitos, whole food plant based taquitos, plant-based taquitos, oil-free, vegan, whole food plant based, vegan taquitos, Vegan Mexican Food

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