Taquito Burritos – Vegan & Gluten Free

The Taquito Burrito is perhaps the epitome of decadent vegan party food. It’s what Taco Bell should be! Especially the part where this is entirely plant based and gluten free. Make this and watch all of your friends get suddenly very friendly, with perhaps the request to make it for them too…

Taquito burritos – Vegan & Gluten Free
Makes 2 oversized burritos
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6 corn tortillas
2 large rice tortillas
1 package Beyond Meat burgers (or other vegan ground beef)
1 tbsp taco seasoning
½ cup So Delicious cheddar cheese (or preferred brand, grated)
1 ripe avocado
Juice of ½ lime
1 Roma tomato
4 tbsp Tofutti Brands sour cream (small amount of vegan cream cheese might work if this is hard to find. use substitute to make soy free)
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To make:
Cook both Beyond Meat burgers in a cast iron pan with taco seasoning, crumbling with a wooden spoon – avoid over-cooking. Wrap corn tortillas in paper towel dipped in warm water, or microwave with wet paper towel for 30 seconds; let sit for a minute to soften. In each corn tortilla, put approx 2 tbsp Beyond Meat and add So Delicious cheddar. Roll tightly and line up in a small pan – if the pan is too big to hold taquitos then a toothpick can be used to hold them in place. Add vegetable oil to coat and bake at 375F for about 10-15 min until tortillas are crispy.
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Mix avocado with lime juice and diced tomato. To assemble burritos, add 3 taquitos to each rice flour wrap. Top with half avocado mixture and 2 tbsp Tofutti sour cream. Roll up burrito and slice in half. Enjoy

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