Vegan Taquitos are another one of my favorite Mexican foods. I made mine using a delicious plant based chicken. They were crunchy and full of flavor, an authentic Mexican flavor.
I love to buy my fresh veggies from Whole Foods Market, Wegmans and Sprouts Farmers Market. Their selection is outstanding. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.
1/2 Cup of vegan cream cheese
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
1 Cup of vegan shredded cheddar cheese
10 Small flour tortillas, gluten-free
1 Jalapeño, sliced thin
-Heat your oven to 400F. Line a baking sheet with parchment paper.
-In a small bowl, add the vegan cream cheese. Place the bowl in the microwave and heat it for about 10 seconds to soften it. 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. Cool for a few minutes then serve warm with sliced jalapeños, vegan salsa and sour cream. Enjoy!