Chickpea Mushroom Taquitos

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Chickpea Mushroom Taquitos

This meaty filling makes excellent taquitos! They’re flavorful and hearty with a vegan cheddar-jalapeño filling.

Prep Time25

Cook Time15

Total Time40

Course: dinner, Main, Main Course

Cuisine: Mexican Inspired, Tex Mex

Keyword: chickpea mushroom taquitos

Servings:

Author: Vegan Richa

Ingredients

For the Filling

1 cup chickpea mushroom mixture
2 to 4 tablespoons vegan cheddar cheese
2 tablespoons pickled jalapeño or chopped fresh jalapeño

For the Taquitos

4 to 5 6” tortillas

For Serving

guacamole
pico de gallo
sauces of choice

US Customary - Metric

Instructions

Mix the filling ingredients together well, adding a little flour, if it’s too moist. Warm the tortillas in the microwave by wrapping them in a damp paper towel and microwaving for 15 to 30 seconds, so they’re more pliable. You can also warm them on a warm skillet for 5 to 10 seconds per side.
Once the tortillas are pliable, add 3 to 4 tablespoons of the filling to one side of the tortilla, and roll it up tightly. Repeat for all of the tortillas, then brush a little bit of water onto the edges and bake or pan fry. The water helps the tortillas seal.
To bake, preheat the oven to 400° F. Place the taquitos on your baking sheet seam-side-down. Brush with a little oil, and bake for 15 to 20 minutes or until golden brown.
To pan fry, heat a skillet over medium-high heat. Add a little bit of oil to the pan, then place the taquitos seam-side-down. Pan fry until they’re sealed on the underside. Then, flip them every 15 to 30 seconds, and cook until they’re golden brown on all sides.
Serve with guacamole, pico de gallo, marinara, or other dips or sauces of choice.

Video

Notes

To change the flavor profile, you can add in some bell pepper, chili powder, Garam Masala, or any spices of choice to make these your own.

Nutritional information is for 1 serving of 2 taquitos.

Nutrition

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