Crispy Baked Vegan Taquitos
Ingredients
The filling
-
1
cup
cooked lentils
-
1
cup
cooked veggies
-
½
cup
chopped mild or sweet pepper or diced green chiles
-
½
cup
raw cashews (soaked overnight)
-
1
tablespoon
white distilled vinegar
-
1
tablespoon
water
-
1
teaspoon
chili powder
-
1
teaspoon
onion powder
-
1
teaspoon
smoked paprika
-
¼ - ½
teaspoon
sea salt
The tortillas
-
9
regular sized
corn tortillas
Optional toppings
-
to taste
guacamole or avocado
-
to taste
fresh or roasted salsa
-
to taste
shredded lettuce
-
to taste
jalapeno slices
-
to taste
cheese sauce
-
to taste
queso
-
to taste
spicy cilantro sauce
-
to taste
salsa cream sauce
Instructions
- Preheat the oven to 400°F (205°C).
- Blend all filling ingredients in a food processor until smooth.
- Warm the tortillas in a damp paper towel and microwave until soft.
- Place 1½ to 3 tablespoons of filling in the center of each tortilla.
- Fold the edge of the tortilla over the filling and roll it up tightly.
- Place the rolled taquitos seam-side down on a parchment-lined baking sheet.
- Bake for 30-35 minutes until crisp.
- Serve with your choice of toppings.
Nutrition Facts (estimated)
Servings
9
Calories
138
Total fat
4g
Total carbohydrates
21g
Total protein
6g
Sodium
84mg
Cholesterol
0mg
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