Homemade Taquitos (Vegan or with Chicken)
Vegan Ingredients:
- 1 cup of walnuts
- 1 package of small bella mushrooms
- 1 teaspoon taco seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon hot pepper flakes
- 1/3 red onion
- 1/3 cup cilantro
- salsa of your choice
- 1 avocado
- 1 can of baked beans (optional)
- 6 – 12 corn tortillas (depending how many taquitos you want or the amount of people you are cooking for)
- 2 tablespoons of coconut oil
Let the walnuts soak in warm water for 20 minutes.
In a ninja or food mixer, mix mushrooms, walnuts, add 1/2 of onion quantity, and seasonings; blend until you get a meat like texture.
In a large pan saute meat mixture for 7- 10 minutes.
Set oven to 375 F
On a cookie sheet lay out brown (non-bleached) parchment papper.
I find this a little easier if you heat up you tortillas first, if you have a tortilla warmer, stick your corn tortillas in that and microwave for 30 seconds. If you don’t have one, wrap in a paper towel and microwave for 30 seconds. To avoid using the microwave, place on a cookie sheet with parchment paper and heat in oven for 2 minutes.
In a small glass liquid measuring dish, melt your coconut oil.
lay out your tortillas and add walnut meat to the corn tortilla; then roll. Set taquitos with the lip of the tortilla face down. Repeat for as many taquitos as you would like. Line them up all touching each other in a row.
Drizzle melted coconut oil and a pinch of salt ob all taquitos.
Bake for 15 to 20 minutes (until corn tortilla is crunchy).
Optional
Bake bake beans according to can.
On top of your taquitos, add (cooked) baked beans, the rest of the chopped onion, salsa of your choice, cilantro and avocado slices.
For Chicken Taquitos:
- 1 whole baked chicken (already bought cooked from the store) or 2 to 3 chicken breast (non gmo organic chicken)
- for raw chicken; season with salt and pepper to taste and lightly cover chicken with taco seasoning. Bake at 350 F for 25 to 30 minutes; check the inside to make sure chicken is white (no pink) and cooked all the way through.
- 1 tablespoon taco seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon hot pepper flakes
- 1/3 red onion
- 1/3 cup cilantro
- salsa of your choice
- 1 avocado
- baked beans
Set oven to 375 F
On a cookie sheet lay out brown (non-bleached) parchment papper.
I find this a little easier if you heat up you tortillas first, if you have a tortilla warmer, stick your corn tortillas in that and microwave for 30 seconds. If you don’t have one, wrap in a paper towel and microwave for 30 seconds. To avoid using the microwave, place on a cookie sheet with parchment paper and heat in oven for 2 minutes.
In a small glass liquid measuring dish, melt your coconut oil.
Shred the chicken with a fork.
lay out your tortillas and add cooked chicken to the corn tortilla; then roll. Set taquitos with the lip of the tortilla face down. Repeat for as many taquitos as you would like. Line them up all touching each other in a row.
Drizzle melted coconut oil and a pinch of salt ob all taquitos.
Bake for 15 to 20 minutes (until corn tortilla is crunchy).
.
Enjoy!
