Vegantaquitos Recipes

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.

Steps:

• * preheat oven to 350°F.
• Boil potatoes until soft, about 15-20 min,
• Drain water and mash potatoes. SEt aside.
• In 3-quart sacepan, saute the onions in the oil until tender.
• Add the chorizo, salt, and mashed potatoes to the sauteed onions. Heat until hot.
• Soften the tortillas.
• Divide filling between the 18 tortillas, about 1/4 cup each, and roll up.
• Place rolled up tortillas in a baking dish.
• Bake, covered, for 7 minute.

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.

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.

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.