vegan TAquitos

INGREDIENTS

– 1 Tablespoon avocado oil or other neutral cooking oil – 1/2 small yellow onion – 1 jalapeno thinly sliced – 10 ounce bag frozen butternut squash – 2 Tablespoons chipotle in adobo sauce – 1 15 ounce can black beans, rinsed and drained – 1 1/2 cup vegan shredded cheddar cheese – 12 corn tortillas warmed Cilantro Lime Crema – 1/2 cup vegan sour cream – 1/4 cup cilantro – 2 Tablespoons fresh lime juice – 1/2 teaspoon garlic powder – salt to taste Corn Salsa – 2 cups fresh or frozen and thawed white corn kernal – 3 tablespoons diced red onion – 1 jalapeno minced – 1 tablespoon minced fresh cilantro – 1 lime juiced

STEP 1

Heat oil in a skillet over medium heat. Add onion and jalapeno, cooking for 3-5 minutes until soft.

STEP 2

Stir in butternut squash, black beans, and chipotle sauce, cooking for another 3-5 minutes until soft.

STEP 3

Divide the mixture and cheese among warmed tortillas, roll into taquitos, and place on a sprayed sheet pan.

STEP 4

Spray tops and bake for 30 minutes, turning halfway.

STEP 5

For cilantro crema, blend all ingredients until smooth.

STEP 6

For corn salsa, combine all ingredients in a bowl.

STEP 7

Top taquitos with crema and salsa, and serve immediately.

Tips for Making  Vegan Taquitos:

Warm them up first, one at a time, right before filling, by laying the tortilla in a medium hot, dry skillet or on a griddle. Around 30 seconds on each side is usually enough.

RECOMMENDED:

RECOMMENDED:

Vegan Green Bean Casserole

Black Bean Enchilada Casserole

Vegan Breakfast Casserole