Taquitos (aka, flautas) are a Mexican dish of rolled tortillas filled with meat and cheese and then fried. At first glance, they don’t seem like something that could be made vegan, let alone lower in calories and fat. But, by using vegan ingredients rather than animal products filled with cholesterol and saturated fat and by baking instead of frying, we can reduce the guilt factor significantly.
These were extremely easy to make and would make a great appetizer for a party or potluck. They were such a hit with my family that next time I think I might double the recipe! I hope you enjoy these easy taquitos as much as we did.
Baked Vegan Taquitos
1 cup cooked soy chorizo
8–10 small soft corn tortillas
1/2 cup shredded vegan cheese
1 tsp. coarse salt
Preheat the oven to 375°F.
Spoon a small amount of soy chorizo onto the edge of a tortilla, then sprinkle some vegan cheese on top.
Roll up very tightly and place seam side down on a baking sheet lined with tin foil. Secure each roll with a toothpick if needed. Continue until all tortillas are used.
Spray the tops of the taquitos with a small amount of cooking spray, then sprinkle with coarse salt.
Bake for 18 to 20 minutes, or until the taquitos begin to brown and become crisp to the touch.
Remove the toothpicks. Serve alongside salsa, guacamole, or vegan sour cream for dipping.
Makes 2 to 4 servings
You could easily replace the filling in this recipe with whatever you have lying around. I think a combo of black beans, vegan cream cheese, and diced jalapeños would be delicious. Another filling that I’m dying to try is buffalo tofu with vegan ranch dressing. The possibilities are endless!
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