These taquitos were so easy to make that I also had time to cook up some rice and fry some corn tortillas–cut into triangles–for the sides. They were also really great dipped in the mango peach salsa, which makes up a big part of the yummy–and nutritious–insides. I made a whole bunch so that we could have lunch for tomorrow, so this recipe could easily feed a family of four.
And if you really want cheese, you could go vegetarian and grate some sharp cheddar into the prepared sauce, or use vegan cheese. But don’t worry if you don’t have cheese on-hand, these were totally great without!
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Total Time: 30-45 minutes
Yields: 25-30 taquitos
What you need:
1 pkg of corn tortillas
1 can diced tomatoes with onion and garlic
1/2 cup to 1 cup of frozen bell pepper blend (depending on your tastes)
1/2 jar mango peach salsa
1 can black beans drained and rinsed
1 can sliced olives
1-2 tablespoons of your favorite taco seasoning
salt and pepper to taste
few tablespoons chopped cilantro (optional)
How to make it:
Preheat oven to 350 degrees F and line a baking sheet with nonstick foil (you might also spray the foil with nonstick spray, just to be on the safe side).
In a large bowl, mix the tomatoes, bell pepper, salsa, black beans, olives, and seasonings.
Wrap five corn tortillas in wet paper towels and heat them in the microwave for 45 seconds.
Spoon a small amount of the mixture onto each corn tortilla and roll the tortilla up, placing them seam-side down on the baking sheet.
Repeat steps three and four until all of the mixture is gone.
Brush the tops of the taquitos with olive oil.
Bake for 20-30 minutes or until the tortillas are browned.
Serve with remaining salsa in jar and any sides you like.
Have your own favorite vegetarian or vegan taquito recipe? Feel free to share in the comments below!
I love baking bread. Not the quick bread, but the bread that takes you all day. From kneading it, to watching baking shows as I let it rise, to shaping and baking, and to the way my house smells like butter all day long, there’s nothing not to like about it.
What else do I love? Chai. One sip of it on a rainy day tosses me right into autumn, no matter what season it is. I like to shake up some almond milk in a mason jar and heat it up in the microwave, add it to my chai with a little vanilla and sugar, and voila! Chai latte brewed right at home.
Needless to say, when I found a recipe the other day for chai quick bread, I was super excited. It was an almost success–I didn’t have medjool dates, so I did use walnuts instead–but one thing I didn’t really like on it was the rise (most likely my own doing). Plus I didn’t really get a chance to “dig in” and feel like I was working with my hands. So, I decided to give it a try the traditional way, adding yeast and kneading the spices right into the dough. I’m not a baking savant, so I wasn’t sure if the yeast would even work after adding all of the spices and flavors, but it turned out just fine! I made my other loaf a basic white bread so I could compare their rise. The chai bread actually rose higher than the white bread. Possibly because of the warmth from the marinated walnuts.
Please note: this is not a sweet bread. If you’re looking to add a bit of sweetness, knead some dried fruit into the dough. For me, this bread is perfect with just a little bit of honey drizzled on top. Next time I plan to add the chai as part of my moisture to get more of a chai kick.
Prep Time: 15 minutes
Rise Time: 80 minutes
Rest Time: 10 minutes
Bake Time: 35-40 minutes
Oven Temp: 375 degrees
Yields: Two loaves
What You Need:
5-6 cups all purpose flour
1 tbsp butter (I used vegan butter)
2 tbsp sugar
1 1/2 tsp salt
2 1/4 cups unsweetened almond milk or milk of your choosing
1 packet active dry yeast
1 cup brewed chai tea
3/4 cup walnuts, chopped finely
1 tbsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1 tbsp canola oil
How To Make It:
Pour your chopped walnuts into the cup of brewed tea to soak. I like to keep the tea bag in there just to steep everything longer.
While walnuts soak, mix 2.5 cups flour with yeast in a large mixing bowl.
Heat milk, sugar, and butter, and salt in a small saucepan to just about the point where the butter is almost melted.
Create a “well” in flour and pour warm mixture into it.
Using a hand-held mixer, mix on low for 30 seconds, then high for three minutes.
Strain walnuts, then add them to your mixture.
Using a wooden spoon (or your hands) knead the rest of the flour into the dough. Then knead until you get a nice soft ball of dough. If dough is too wet, simply add more flour.
Coat your mixing bowl with the canola oil and then place dough into bowl, turn the dough once to make sure it gets coated with oil (but not saturated).
Cover with plastic wrap and let rise in a warm place for one hour.
Punch dough down, then flip onto lightly-floured surface and split into two equal halves. Cover with a towel and let rest ten minutes.
Grease your bread pans, then carefully shape your dough into loaves by rolling gently and pinching the sides underneath.
Place loaves seam side down into your pans. Cover with a towel and let rise another 35 minutes.
Preheat oven to 375 degrees.
Bake loaves for about 35-40 minutes, or until bread sounds “hollow” when you knock on it. (note: it will not sound as “hollow” as basic white bread, or bread without fillings, but it will definitely have a hollow sound).
Cool on racks for at least an hour before storing.
Serve with honey, butter, or honey butter. Yum!
Did you try this recipe? I’d love to know how it turned out for you! Tell me in the comments below.
These were super yummy, and an awesome start to our Saturday morning. So simple, in fact, that I just threw these items together without paying much attention to a recipe. I did my best to get the times and measurements right, but you may need to make a few adjustments based on your own personal tastes and how your oven cooks.
Oven Temp: 375
Prepare Time: 10 minutes
Bake Time: 15-20 minutes
Total Time: 30 minutes
Yields: 6 Quiches
1/2 cup unsweetened plant-based milk (I used almond)
chopped veggies of your choice (I used spinach and tomato)
1-2 tsp nutritional yeast
1/4 tsp onion powder
1/4-1/2 tsp garlic powder (depending on how much you like garlic)
salt and pepper
bacon bits (optional)
Grease a 6 muffin pan
Chop your veggies
Add veggies to the greased muffin pan, filling each cup evenly
In a bowl or liquid measuring cup, whisk together milk, eggs, and spices
Pour egg mixture into each muffin cup
Bake for 15-20 minutes, or until a fork comes out clean and the insides are no longer runny
Eat them all before you can get a picture! (oops)
These quiches are easy, yummy, and apparently you can freeze them! Whip up a batch, let them cool, then wrap them individually in cling wrap for some breakfast on the go.
Have your own vegetarian or vegan breakfast recipes you’d like to share? Feel free to paste links in the comments below!
It’s summer! And here in the Midwest that means it’s BBQ season (though my husband would argue that BBQ season lasts all year long).
When I first started planning what I called “The Vegan Project” on Pinterest, one of the first things I started pinning for was BBQs. Since my husband likes to grill so much, I knew I had to have recipes on-hand for side dishes and for myself. Plus, Goo is not a meat-eater (we joke that she was born vegetarian) so it was nice to have dishes she would eat as well.
Think you can’t be Vegan and have a BBQ? Think again! Here are some of the recipes I pinned to plan for the perfect Vegan BBQ. Read more ›