It’s taquito time! Vegan Baked Taquito Time, to be exact. Taquitos are just a fancy way to say rolled tacos, and these are packed with plants and just begging to be dunked in some fresh guacamole. Let’s get started!
This is a recipe built around leftovers on purpose.
Beth, WHAT? I hate leftovers. Why would I create them on purpose?
Ok, hear me out. In an omnivore diet, many meals revolve around the convenience of grabbing a pound of ground beef from the grocery store, right? There really isn’t a plant-based equivalent available, so I decided to make one. It’s called Vegan Ground Beef, and it’s made entirely of vegetables and seeds or nuts. In addition to being healthy and delicious, one batch can be stretched into three meals. Take, for example, these taquitos!
So you make one batch of the vegan ground beef, and then stash 2/3 of it in the fridge or freezer for future meals (with half of your work already done!). Then you take the last 1/3 of the batch and continue on your way to taquito tastiness.
Ah, the good old taco seasoning packet. I remember it well from my childhood. Can you make your own taco seasoning? Yes, of course, in fact I have a vegan taco meat recipe that calls for just that. But sometimes, it’s nice to be able to have something ready made. The problem is, a lot of taco seasoning mixes have hidden dairy, or weird unpronounceable ingredients. This Simply Organic mix has an ingredients list that is, well, simple! And I don’t have to use a dictionary to understand it. Add that in, along with a splash of water and a can of fat free refried beans (gasp! another convenience item!), and you’re good to go.
Next, we warm up some corn tortillas. A while back we ditched paper towels, so I fold mine up in a clean kitchen towel, sprinkle some water all over the towel, then microwave it for 2 minutes. Use hot pads to take it out, because it’ll be steamy, then you can get your roll on!
Spoon about two tablespoons of filling onto a warm tortilla, then tuck one end over the filling and roll it up tightly, pushing the filling towards the ends as you go. Place them seam side down on a rimmed sheet pan, and bake them for 20 minutes at 425F.
While the taquitos are baking, it’s time to whip up some dips and sides! I used the same pan I made the vegan ground beef in to make a batch of Mexican Cauliflower Rice (the perfect accompaniment), along with some guacamole, savory cashew cream, and a quick pico de gallo.
It’s time to eat! And you have a head start on two other meals! Winner winner, taquito dinner.Print