Vegetarian Beef and Cheese Crispitos
Delight your taste buds with these irresistible Vegetarian Beef and Cheese Crispitos, a plant-based twist on the classic Tex-Mex favorite! Packed with hearty, seasoned plant-based ground beef, melty cheddar cheese, and a zesty kick from diced green chilies, these crispitos are perfectly wrapped in golden, oven-crisped tortillas. With a preparation time of just 40 minutes, this recipe is a quick and satisfying option for busy weeknights or casual entertaining. Serve them warm with a side of creamy sour cream and tangy salsa for dipping, and watch them disappear in no time! Ideal for vegetarians craving comfort food, this recipe is a flavorful, satisfying, and easy-to-make crowd-pleaser. Keywords: vegetarian crispitos, plant-based recipes, Tex-Mex appetizers, easy vegetarian dinner.
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Recipe Information
Ingredients
- 8 ounces plant-based ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons taco seasoning
- 4 ounces green chilies, diced
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
- cooking spray
- 0.5 cup sour cream
- 0.5 cup salsa
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, add the olive oil and sauté the chopped onion until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the plant-based ground beef and cook, breaking up any large chunks, until browned and cooked through, approximately 5-7 minutes.
Mix in the taco seasoning and diced green chilies, and cook for an additional 2 minutes, ensuring everything is well combined.
Remove the skillet from the heat and stir in the shredded cheddar cheese until melted and mixed uniformly with the beef mixture.
Lay out the tortillas on a flat surface and evenly divide the beef and cheese mixture among them, spooning it onto the lower third of each tortilla.
Roll each tortilla tightly around the filling, tucking in the sides as you roll to create neat logs.
Place the rolled crispitos seam-side down on a baking sheet lined with parchment paper or coated with cooking spray.
Lightly spray the tops of the crispitos with cooking spray to help them crisp up in the oven.
Bake in the preheated oven for 12-15 minutes, or until the tortillas are golden brown and crispy.
Remove from the oven and let cool slightly. Serve warm with sour cream and salsa for dipping.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.3 g | 163% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 6919 mg | 301% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 24.9 g | ||
| Protein | 96.4 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1562 mg | 120% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1503 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
