My family loves Mexican food. Taco Tuesdays are a tradition every week in my household, and burritos and tacos make it on our breakfast and lunch menu at least once a week. Because I always cook more food than anyone can eat, I typically have leftover taco filling from Tuesday night that I eat the rest of the week in vegan taco bowls or the breakfast burritos I mention above.

Recently, I decided to reinvent the leftovers with this recipe for vegan taquitos. They are super, super easy to make – and oh so quick. I use the microwave to zap the tortillas to soften them up and then just lay in my homemade Beyond Meat filling and a sprinkling of Daiya cheese.

These vegan taquitos are baked, not fried so you can feel good about eating them and serving them to your kids. They are also gluten-free which is an extra bonus for me as my son can’t eat gluten, and makes an easy school lunch for all 3 of my kiddos.

I love to serve them right out of the oven with my favorite roasted chipotle salsa from Trader Joe’s and some homemade guacamole, but they also freeze great.  Try making a batch and freezing them for school lunches served with sliced cucumbers, cherry tomatoes and fruit.

Print

Vegan Beef and Cheese Taquitos

Course Dinner

Cuisine Mexican

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4

Ingredients

• 12 corn tortillas
• 1/2 package Beyond Meat Beefy Crumbles
• 1/4 yellow onion , chopped
• 1/2 can black beans , drained and rinsed
• 2 tablespoons taco seasoning
• 1/4 cup Daiya cheddar style shreds
• Salsa and guacamole , to serve (optional)

Instructions

1. Preheat the oven to 350 degrees.
2. Saute the onion in 1 tablespoon oil and cook until golden brown.
3. Add the Beyond Meat and cook until heated through (about 7 minutes).
4. Stir in the black beans and taco seasoning. Cook 3 more minutes and set aside.
5. While the filling is cooking, heat the tortillas in the microwave with a paper towel for about 30 seconds to soften them. (You can heat 2-3 tortillas at a time).
6. Place 2 tablespoons of filling in a horizontal line towards the far end of one tortilla. Sprinkle 1 tablespoon cheese on top. Roll the tortilla with the seam down and place on a foil covered baking sheet.
7. Bake for 10 minutes until golden brown.
8. Serve immediately with salsa and guacamole, or allow to cool and freeze in a ziploc bag.

What is your favorite Mexican food? Tell me in the comments section below and I might use it for inspiration to reinvent a recipe!