vegan taquitos

My family loves Mexican food. Taco Tuesdays are a tradition every week in my household, and burritos and tacos make it on our breakfast and lunch menu at least once a week. Because I always cook more food than anyone can eat, I typically have leftover taco filling from Tuesday night that I eat the rest of the week in vegan taco bowls or the breakfast burritos I mention above.

Recently, I decided to reinvent the leftovers with this recipe for vegan taquitos. They are super, super easy to make – and oh so quick. I use the microwave to zap the tortillas to soften them up and then just lay in my homemade Beyond Meat filling and a sprinkling of Daiya cheese.

Baked Taquitos

These vegan taquitos are baked, not fried so you can feel good about eating them and serving them to your kids. They are also gluten-free which is an extra bonus for me as my son can’t eat gluten, and makes an easy school lunch for all 3 of my kiddos.

I love to serve them right out of the oven with my favorite roasted chipotle salsa from Trader Joe’s and some homemade guacamole, but they also freeze great.  Try making a batch and freezing them for school lunches served with sliced cucumbers, cherry tomatoes and fruit.

Vegan Beef & Cheese Taquitos
Yields 12
Vegan and gluten-free baked beef and cheese taquitos.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
96 calories
14 g
2 g
4 g
2 g
1 g
50 g
53 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
50g
Yields
12
Amount Per Serving
Calories 96
Calories from Fat 33
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 2mg
1%
Sodium 53mg
2%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
10%
Sugars 0g
Protein 2g
Vitamin A
2%
Vitamin C
3%
Calcium
7%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 corn tortillas
  2. 1/2 package Beyond Meat Beefy Crumbles
  3. 1/4 yellow onion, chopped
  4. 1/2 can black beans, drained and rinsed
  5. 2 tablespoons taco seasoning
  6. 1/4 cup Daiya cheddar style shreds
  7. Salsa and guacamole, to serve (optional)
Instructions
  1. 1. Preheat the oven to 350 degrees.
  2. 2. Saute the onion in 1 tablespoon oil and cook until golden brown.
  3. 3. Add the Beyond Meat and cook until heated through (about 7 minutes).
  4. 4. Stir in the black beans and taco seasoning. Cook 3 more minutes and set aside.
  5. 5. While the filling is cooking, heat the tortillas in the microwave with a paper towel for about 30 seconds to soften them. (You can heat 2-3 tortillas at a time).
  6. 6. Place 2 tablespoons of filling in a horizontal line towards the far end of one tortilla. Sprinkle 1 tablespoon cheese on top. Roll the tortilla with the seam down and place on a foil covered baking sheet.
  7. 7. Bake for 10 minutes until golden brown.
  8. 8. Serve immediately with salsa and guacamole, or allow to cool and freeze in a ziploc bag.
beta
calories
96
fat
4g
protein
2g
carbs
14g
more
VeegMama http://veegmama.com/

Vegan Beef and Cheese Taquitos with Salsa

What is your favorite Mexican food? Tell me in the comments section below and I might use it for inspiration to reinvent a recipe!