In Spanish, a taquito means small taco and flauta means flute! These delicious snacks are usually fried, so I tried to make them healthy and created a vegan, baked version! Doesn’t matter what you choose to call them, they are delicious either way. You could try this with corn tortillas, but I was scared because corn tortillas always crack and break on me, so I took the safe route with flour tortillas instead. You can adjust the filling to whatever kinds of veggies you like. Enjoy!
These are super easy to make! Heat the oven to 425, then make a giant batch of delicious filling.
Next spray the tortillas with olive oil spray, and roll up with the filling and some vegan cheese. Add to a cooling rack on a baking pan. Bake for 15 minutes, and that’s it!
A healthy version of a classic Mexican appetizer.
Ingredients
- 1 tsp olive oil
- 1/2 yellow onion, chopped
- 1 1/2 bell peppers, any color combos, chopped
- 1/2 yellow squash, chopped
- 2 tomatoes, chopped
- 1/2 cup chopped mushrooms
- 1/2 cup cooked brown rice
- 1 can black beans
- 1 can chickpeas/garbanzo beans
- Vegetable broth
- MIM Ocho Spice Mix (chili powder, cumin, coriander, cayenne, garlic powder, salt, pepper, oregano)
- 1 tsp tomato paste
- 2 packages small flour tortillas
- 1 package shredded vegan cheddar cheese
- Olive oil spray
Instructions
- Preheat the oven to 425 degrees.
- Heat the oil over medium heat, and sauté the onions and peppers with a sprinkle of the spice mix for a few minutes until they start to soften. Add the yellow squash, mushrooms, tomatoes, tomatoe paste and another sprinkle of spice mix. Mix well and cook for a few more minutes until all veggies are softened. Add veggie broth as needed.
- Finally add the beans and rice, another sprinkle of spice mix, and mix well. With a potato masher, mash the mixture so that most of the chickpeas are crushed. Continue to heat and add veggie broth whenever mixture becomes too dry.
- Assemble the wire rack over a sheet pan. Warm the tortillas for 10 seconds in the microwave wrapped in a damp cloth.
- Spray each tortilla with cooking spray, then add filling to the middle (about 3 TBS) and a sprinkle of vegan cheese.
- Wrap up tightly and place seam side down on the wire rack. After they are all assembled, spray again with olive oil spray then bake for 15 minutes.
- Enjoy with any of your favorite Mexican toppings!
www.meatlessinthemountains.com
Wow! This looks yummy. I will have to find a good gluten free wrap and give this a try.
Where did you find the time to make this and post it too? You are amazing!