I love Mexican foods so I decided to make some Vegan Taquitos. They were crunchy and full of flavor. I made mine using a delicious plant based chicken and then garnished them with melted vegan Mexican cheese, diced tomatoes and green onion. They were incredibly delicious.
3 Tablespoons of white onion, chopped
1/3 Cup of red salsa
3 Tablespoons of fresh basil, chopped
2 Tablespoons of lime juice
2 Teaspoons of taco seasoning
2 Cups of vegan chicken, Tofurkey
2 Chopped green onions
4 Tablespoons of almond milk, or as needed
1 Cup of vegan shredded Mexican cheese
10 Small flour tortillas, gluten-free
-Heat your oven to 400F. Line a baking sheet with parchment paper.
-In a small saucepan heat the vegan Mexican shredded cheese with a little almond milk. Add the milk gradually until smooth. Then add the onion, salsa, basil, lime juice and taco seasoning. Mix to combine. Place the tortillas in a microwave and warm up for about 10 seconds. You can also warm in your oven also. That makes them more pliable. On a cutting board, cut the vegan chicken strips into long thin slices. Add this and the cheese to the creamy filling. Stir to combine. Then add 2 to 3 tablespoons of the filling mixture slightly off center on one of the warmed tortillas. Spread it out in a line across the tortilla, add shredded vegan cheese. Roll the tortillas tightly and place it seam-side down in the prepared pan. Repeat the process until you run out of the vegan chicken mixture.
-Add to the taquitos to the pan and place in the oven and bake for about 15 to 30 minutes until the tortillas are crisp and golden brown on the edges. When the taquitos are done, remove from the oven. Then add melted cheese, chopped tomatoes and green onions. Cool for a few minutes then serve salsa. Enjoy!