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Vegan Taquitos
Rini
Quick and easy vegan baked taquitos. Serve with my creamy avocado dressing or guacamole
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Appetizer
Cuisine
Mexican
Servings
2
people
Calories
774
kcal
Ingredients
1x
2x
3x
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 c
reamy avocado dressing
or guacamole
Notes
Nutrition information is approximate
Nutrition
Calories:
774
kcal
Carbohydrates:
89
g
Protein:
19
g
Fat:
39
g
Saturated Fat:
3
g
Sodium:
1763
mg
Potassium:
736
mg
Fiber:
19
g
Sugar:
11
g
Vitamin A:
490
IU
Vitamin C:
1.2
mg
Calcium:
196
mg
Iron:
4.1
mg
Keyword
how to bake taquitos, vegan taquitos recipe
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