I use my convection oven and a tray that has a wire rack to act as an air-fryer. It works really well, but if you have an air-fryer just use that. I loved taquitos before we went vegan and WFPBNO and these didn't disappoint. You can make these for a snack, to eat during a football game or eat as a light meal. I garnished with some leftover 7-layer dip, guac and pickled jalapenos.
- 1 8-ounce container baby bella mushrooms, chopped
- 1 cup sweet onion, finely chopped
- 1 cup green bell pepper, finely chopped
- 1 clove garlic, minced
- 1 15-ounce can black beans, drained and rinsed
- 2 tablespoons tomato paste
- 4-5 teaspoons taco seasoning, reduced sodium
- 1 package riced cauliflower, cooked according to package directions
- 1 package flour tortillas, fajita size
- Garnish: salsa, guac, pickled jalapenos, etc
Preheat convection oven to 325F. In a large skillet add mushrooms, onion, bell pepper and garlic and water saute in about 1/4 cup water for about 10 minutes. If it starts to stick add a tablespoon of water at a time to keep everything moving.
Stir in beans, tomato paste and taco seasoning. Cook 4-5 minutes, stirring occasionally. Remove from heat.
Add cauliflower and stir well.
To make taquitos, lay a tortilla on a clean surface. Add 1/3 cup or a little more, depending on the size of your tortillas.
Spread this on the lower third of the tortilla in a line.
Begin with the edge closest to you and roll up the tortilla. Place in your pan, seam side down. REpeat until you've used all the tortillas. I had a lot of filling left over and stuffed zucchini with the mixture for dinner a different night.
Bake for 12-15 minutes. You want them to brown up a little around the edges.
Serve with garnishes.
Enjoy!
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