Vegan Taquitos
Quick and easy vegan baked taquitos. Serve with my creamy avocado dressing or guacamole
Servings 2 people
Calories 774kcal
Ingredients
- 10 Corn Tortillas Or 10 Flour Tortillas
- 6 oz Sliced Portobello Mushrooms About 10 slices
- 15.2 oz Isadora refried beans 1 packet
- 1/2 cup salsa
- 3 Tbsp Oil for brushing the taquitos
- 2 Tbsp Oil for roasting mushrooms
Instructions
- Preheat oven to 400°
- In a bowl, add the mushrooms, oil and seasoning. Mix well
- Lay the mushrooms flat on a baking tray and bake for 25 minutes or until they are browned
- Remove and let them cool. Keep the oven on at 400°
- Lightly spray a baking tray
- Place the refried beans pouch in the microwave and heat for 1 minute. Remove and set aside
- Take 5 corn tortillas at a time and place them between wet paper towels.
- Microwave them for 10 seconds
- Open the beans pouch and place about 1 tbsp of it closer to the edge of the corn tortillas
- Place one roasted mushroom on the refried beans
- Drizzle 1 tsp of salsa on the mushrooms
- Roll the tortillas tightly and place them on the baking tray
- Continue for all the tortillas
- At this point, you can individually wrap and freeze them for future use
- Generously brush the taquitos with oil and place the tray in the oven
- Bake for 20-23 minutes or until the taquitos are browned.
- Serve with my creamy avocado dressing or guacamole
Notes
Nutrition information is approximate
Nutrition
Calories: 774kcal | Carbohydrates: 89g | Protein: 19g | Fat: 39g | Saturated Fat: 3g | Sodium: 1763mg | Potassium: 736mg | Fiber: 19g | Sugar: 11g | Vitamin A: 490IU | Vitamin C: 1.2mg | Calcium: 196mg | Iron: 4.1mg