Chipotle Broccolini Taquitos
As summer comes to a close and the back-to-school season approaches, it's time to prepare delicious meals that the whole family can enjoy. This taquitos recipe is not only a crowd-pleaser but also a clever way to incorporate more veggies into everyone's diet, especially picky eaters (aka kids).
These crispy rolled taquitos are filled with a flavorful mixture of plant based crumbles & vegetables, making them a nutritious and convenient option for busy days ahead. The protein-packed crumbles (11 grams per serving!) are made from plant-based ingredients, offering a meatless alternative that doesn't compromise on taste or texture. With LightLife smart ground, you can enjoy the same savory flavors without any of the guilt and still with all the protein. Elevate your taquitos to a whole new level with these plant-based crumbles.
These taquitos are:
● simple & easy
● plant-based
● kid friendly
● dairy free
● perfect for a crowd
Making these at your next get together? Tag me over @chef_bai so I can repost your delicious creations!
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Makes 14-16 taquitos
The Goods:
1 tbsp olive oil + extra for brushing
3 green onions, sliced
1 tsp paprika
1 tsp coriander
1 tsp granulated garlic
1/2 tsp salt
1 tbsp agave syrup
1 tsp chipotle sauce from can (optional to add more to crank up the heat)
1 bunch broccolini, bottom stems removed & minced
14-16 corn tortillas, heated & steamed
1 cup vegan shredded cheese
garnish with your favorite salsas
The Method:
Preheat oven to 400.
In a large sauté pan, heat the olive oil to medium high. Once the oil is hot, toss in the green onions and sauté for 2-3 minutes.
Next add the ground beef, paprika, coriander, garlic, salt, agave, chipotle sauce, and stir until everything is fully mixed. Sauté for another 2-3 minutes.
Now sprinkle your minced broccolini over the top and sauté for 3-5 minutes until the broccolini becomes bright green and fork tender. Remove from the heat and set aside.
Warm and steam your tortillas in a tortilla steamer basket until they are flexible and you can roll them up without them cracking apart.
Now, grab a large 9x13 baking dish and place a dash of olive oil to the bottom and brush the bottom of the pan. One by one, grab a tortilla from the steamer basket and scoop a spoonful or two of the mixture into the center and tightly roll them up into the smallest possible size you can roll them. Place them side by side into the baking dish. The tighter the better for each taquito.
Once all your taquitos are rolled up and lined up in the baking dish, take some olive oil and with a silicone brush, brush the taquitos over the top lightly. Sprinkle the vegan cheese over the top.
Bake at 400 for 25-30 minutes until the tortillas are crispy like a taquitos. Serve immediately while still hot and crispy. Garnish with sliced green onions and your favorite salsas!
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