Vegetarian Taquitos Recipes

VEGETARIAN TAQUITOS

Steps:

• Heat 1/4 cup oil in a frying pan over medium-high heat. Add mushrooms, squash, carrot, and vegetarian patty. Cook and stir until vegetables are soft and tender, 7 to 10 minutes. Add taco seasoning and stir to combine. Set aside and let cool.
• Heat 1 inch of oil in another frying pan over medium heat. Dip a corn tortilla into the hot oil with tongs. Wait for 3 seconds, flip, and cook another 3 seconds; remove to paper towels to drain and cool. Repeat with remaining tortillas.
• Stir Cheddar cheese into the cooled filling mixture. Place 1 1/2 tablespoons of filling down the center of one tortilla and roll up; repeat with remaining tortillas and filling.
• Place as many taquitos into the hot oil that will fit, seam side-down, using tongs. Cook until the bottoms are golden brown, 3 to 4 minutes. Flip and continue to cook until golden brown, 3 to 4 minutes. Remove to paper towels to drain. Repeat to cook remaining taquitos.

VEGETARIAN TAQUITOS

Steps:

• To prepare filling, heat oil in a large nonstick skillet over medium-high heat.
• Add onion and garlic; saute 3 minutes or until onion is tender.
• Add veggie ground round and next 4 ingredients; cook 5 minutes.
• Preheat oven to 425°.
• Bring broth to a boil in a large saucepan. Reduce heat and simmer.
• Working with 1 tortilla at a time, use tongs to carefully dip tortilla into broth for 2 seconds; place softened tortilla on a paper towel.
• Spoon about 1 tablespoon of filling across lower third of tortilla; top with 2 teaspoons cheese. Roll into a cigar-shaped bundle; place rolled tortilla on a baking sheet coated with cooking spray.
• Repeat procedure with remaining tortillas, filling, and cheese.
• Bake for 13 minutes or until rolls are crisp.

VEGETARIAN MASHED POTATO TAQUITOS

Steps:

• For the potato taco filling: Peel the raw potatoes and dice into cubes. Cover the cubed potatoes with water and bring to a boil over high heat. Boil until tender, 10 to 15 minutes. Drain the water off. Mash the potatoes. Add the soft butter, finely chopped green onion and chicken or veggie broth. Sprinkle in the garlic powder and pepper.
• For the tacos: Heat a deep-fryer to 350 degrees F. Divide the potato filling in the middle of the tortillas and fold in half. Use toothpicks to pin the edges together. Deep fry in batches until golden brown, 60 to 90 seconds. (You can also pan fry the tortillas, turning over halfway through.)
• Remove from the oil with tongs and pat dry with a paper towel to remove extra oil. Let cool before removing the toothpicks.
• Open the tortilla to see the potato filling. Add the condiments inside the taco as you like.

VEGETARIAN TAQUITOS

Steps:

• Heat oven to 425ºF.
• Heat dressing in medium nonstick skillet on medium-high heat. Add vegetables; cook and stir 3 min. or until crisp-tender. Remove from heat.
• Add beans, cheese and salsa; mix well. Spread onto tortillas; roll up tightly. Place, seam sides down, on rimmed baking sheet sprayed with cooking spray; spray taquitos with additional cooking spray.
• Bake 17 to 18 min. or until crisp and golden brown.

VEGETARIAN JALAPENO CREAM CHEESE TAQUITOS

Steps:

• bring broth to a boil and blanch peppers in it for 2 min, reserve the broth.
• finely chop peppers and mix with cheeses, add other spices if desired, shredded vegetarian "chicken" strips, lime juice, whatever you like.
• carefully dip one tortilla at a time into hot broth for 2 seconds with tongs.
• place about 1/4-1/3 cup filling on softened tortilla in a line about 1/3 up the way from the bottom, cigar roll and place on a greased cookie sheet with seam side down.
• repeat with rest of tortillas and filling.
• bake at 425f for 13 min or until crispy.

VEGAN AIR FRYER TAQUITOS

Steps:

• Place potato into a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• While potato is boiling, melt 1 teaspoon plant-based butter in a skillet and saute onions until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Set aside
• Drain potato and transfer to a bowl. Pour in 1/4 cup plant-based butter and almond milk, season with salt and pepper, and mash. Mix in onion and garlic until well combined.
• Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of potato mixture down the center of each tortilla, fold over, and roll up.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place taquitos in the air fryer basket, making sure they are not touching, and mist with avocado oil. Cook in batches if necessary.
• Air fry until taquitos are golden brown and crispy, 6 to 9 minutes. Turn taquitos over, mist with avocado oil, and air fry for 3 to 5 minutes more.