Why You’ll Love This Vegetarian Taquitos Recipe
If you’re looking for a delicious and satisfying meal, you’ll love this Vegetarian Taquitos recipe. These taquitos are packed with flavor and texture, making them a perfect option for lunch or dinner. I appreciate how easy they’re to prepare, and they come together in no time. Plus, they’re baked instead of fried, so I don’t have to worry about extra oil. The combination of spices and veggies creates a mouthwatering filling that’s hard to resist. I often serve them with salsa or guacamole, and they always impress my friends and family. You’ll definitely want to try this recipe!
Ingredients of Vegetarian Taquitos
When it comes to whipping up a tasty dish, these Vegetarian Taquitos are a crowd-pleaser, trust me. The ingredients are simple and straightforward, making grocery shopping a breeze. Plus, you might already have some of these items in your kitchen.
Let’s take a closer look at what you’ll need to get started on this flavor-packed journey.
Here’s what you’ll need to gather for these delicious taquitos:
- 1 teaspoon canola oil
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 1 1/2 cups vegetarian ground beef (like Yves Veggie Cuisine)
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon ground red pepper
- 1 (4 1/2 ounce) can of chopped green chilies
- 2 cups organic vegetable broth (like Swanson Certified Organic)
- 16 (6 inch) corn tortillas
- 2/3 cup shredded reduced-fat sharp cheddar cheese, divided
- Cooking spray
Now, let’s chat a little about these ingredients. If you’re not a fan of vegetarian ground beef, don’t sweat it. You can easily switch it out for black beans, lentils, or whatever protein floats your boat.
And if you’re feeling a bit spicy, toss in some jalapeños or extra red pepper to really kick those flavors up a notch. The beauty of this recipe is that it’s versatile. You could even sneak in some veggies like bell peppers or spinach for an extra dose of nutrition.
How to Make Vegetarian Taquitos
Alright, let’s plunge into the art of making these scrumptious Vegetarian Taquitos. First things first, you’ll want to heat up 1 teaspoon of canola oil in a large nonstick skillet over medium-high heat. It’s like getting your dance floor ready for a party—nice and warm.
Once that oil is glistening, toss in 1/2 cup of finely chopped onion and 1 teaspoon of minced garlic. Now, here’s where the magic happens: sauté those until the onion becomes tender, which should take about 3 minutes. You’ll start to smell that delightful aroma wafting through your kitchen, making you wonder why you don’t sauté onions every day.
Next, add in 1 1/2 cups of vegetarian ground beef (I like using Yves Veggie Cuisine, but feel free to use your favorite). Sprinkle in 1/4 teaspoon of salt, 1/4 teaspoon of cumin, and 1/4 teaspoon of ground red pepper to give it a nice kick. Don’t forget the can of chopped green chilies; they bring a little zest to the party.
Cook everything together for about 5 minutes, letting those flavors mingle and get to know each other. Meanwhile, preheat your oven to 425°F, because we’re going to need it soon.
Now comes the fun part—assembling those taquitos. In a large saucepan, bring 2 cups of organic vegetable broth to a boil. When it’s bubbling away, reduce the heat and let it simmer; we want it warm, not a raging ocean.
Grab your corn tortillas (16 of them, if you’re counting) and, using tongs, dip each tortilla into the broth for about 2 seconds. This softens them up and makes them more pliable. Place the softened tortilla on a paper towel, and here’s where you can get creative: spoon about 1 tablespoon of that delicious filling across the lower third of the tortilla, then sprinkle with 2 teaspoons of shredded reduced-fat sharp cheddar cheese.
Roll it up tightly like a little burrito, and place it seam-side down on a baking sheet that you’ve generously coated with cooking spray. Repeat this process until you’ve used up all the tortillas and filling—your kitchen will start to look like a taquito factory, and you’ll be feeling pretty proud of your work.
Bake those beauties for 13 minutes, or until they’re crisp and golden brown. And just like that, you’ll have a plateful of delightful Vegetarian Taquitos ready to impress your family or that one friend who always shows up hungry.
Vegetarian Taquitos Substitutions & Variations
While crafting your Vegetarian Taquitos, don’t hesitate to get creative with substitutions and variations that suit your taste. For instance, I love swapping out the veggie ground beef for black beans or lentils, which adds a delightful texture. If you’re not a fan of green chilies, try diced bell peppers or jalapeños for a kick. I sometimes use spinach or kale for extra greens. You can also experiment with different cheeses—vegan cheese works great! And if corn tortillas aren’t your thing, whole wheat or flour tortillas can be used instead. Tailor these taquitos to make them uniquely yours!
Additional Tips & Notes
To guarantee your Vegetarian Taquitos turn out perfectly, I’ve found that prepping your ingredients in advance makes the cooking process smoother.
Make sure to have all your veggies chopped and spices measured before you start. If you want a bit of a kick, consider adding some jalapeños or hot sauce to the filling.
Don’t skip the step of dipping the tortillas in broth; it really helps them roll better.
Finally, keep an eye on them while baking—ovens can vary, and you want them golden brown and crispy.
Enjoy your delicious taquitos with your favorite salsa or guacamole!