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Vegan Taquitos

Vegan Taquitos

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Switch up your Taco Tuesday with these crunchy, oil-free Vegan Taquitos! Bursting with flavor and easy to make, this delightful recipe is perfect for family dinners or as a party appetizer. With a variety of filling options such as lentils, roasted cauliflower, and more, you can customize each taquito to suit your taste. Whether you prepare them in an air fryer or oven, these crispy bites are sure to impress everyone around the table. Plus, they’re not only delicious but also packed with protein and fiber, making them a health-conscious choice for any meal.

Ingredients

Scale
  • 1 1/2 cups Brown lentils (rinsed and picked over)
  • 1 large White Onion (diced)
  • 2 cloves Garlic (minced)
  • 1 Jalapeño (de-seeded and diced)
  • 2 cans Rotel Fire Roasted Tomatoes with Green Chilies
  • 4 cups Organic Vegetable Broth
  • 2 packages Vegan Taco Seasoning or use your own brew
  • 1 package Corn or Flour Tortillas (12 tortillas)
  • 1/4 cup lime juice
  • Chili powder (sprinkled)
  • 3 Jalapeños (de-seeded and sliced)
  • Salsa of choice or hot sauce
  • Vegan sour cream

Instructions

  1. In a large pot, combine brown lentils, vegetable broth, diced onion, minced garlic, diced jalapeño, and fire-roasted tomatoes.
  2. Bring to a boil over medium-high heat. Reduce heat to low and simmer until lentils are tender (about 20 minutes).
  3. Stir in vegan taco seasoning.
  4. Preheat your air fryer or oven according to manufacturer instructions.
  5. Take one tortilla at a time; add a spoonful of lentil filling along one edge.
  6. Roll tightly to form a taquito shape and place seam-side down on a baking sheet or air fryer basket.
  7. If using an air fryer, cook at 375°F for about 10 minutes or until golden brown. If using an oven, bake at 400°F for about 15-20 minutes until crispy.
  8. Once cooked, remove from the air fryer or oven. Serve immediately with salsa, jalapeño slices, lime juice drizzle, and vegan sour cream on the side.

Nutrition

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