Monday, April 24, 2017

Baked Creamy Chick'n Taquitos

I love taquitos and have found vegan ones at Ward's from time to time. However, it's hit or miss and usually a miss. I saw this non-vegan recipe for them and decided I could make it vegan. Oh my gosh-- these were so good. I have already made them twice. Best part, they are easy, not fried and delicious. We had these for a light dinner, but they would be great as an appetizer or lunch as well.

  • 3 ounces Toffuti cream cheese, softened
  • 1/4 cup green salsa
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3 tablespoons fresh cilantro, chopped
  • 2 tablespoons green onions, sliced
  • 1 package Beyond Meat Grilled Strips (Chick'n), chopped
  • 1 cup Daiya PepperJack Shreds
  • 12 (more or less) small flour tortillas
  • Sea Salt
  • Garnish: salsa, sour cream, guac, whatever you want to dip these babies in)

Preheat oven to 425F. Line a baking sheet with foil and lightly coat with cooking spray. In a medium bowl mix softened cream cheese,green salsa, lime juice, cumin, chili powder, onion powder and garlic powder, mix well.

Add cilantro, green onions, chick'n and pepperjack, combine well.

Place 2-3 tablespoons of mixture on the lower third of a tortilla and roll up as tight as you can.

Place tortillas seam side down on the baking sheet. Spray the tops of the tortillas lightly with cooking spray and sprinkle with sea salt on top.

Bake for 15-20 minutes or until they begin to turn golden brown.

Serve with suggested garnishes.


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