Vegetarian Beef Taquitos
Packed with bold flavors and a delightful crunch, these Vegetarian Beef Taquitos are a mouthwatering twist on the classic dish. Perfect for meatless meals or entertaining guests, this recipe swaps traditional beef for a plant-based ground beef substitute, seasoned to perfection with smoky cumin, chili powder, and paprika. Loaded with black beans, bell peppers, and optional melted cheese, the flavorful filling is wrapped in warm corn tortillas and fried to golden-brown perfection for a satisfyingly crispy bite. Serve these crowd-pleasers with tangy sour cream, fresh salsa, and a sprinkle of cilantro for an irresistible combination. Ready in just 40 minutes, these vegetarian taquitos are a quick, easy, and protein-packed dish that will impress everyone at the table.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Bell pepper, finely diced
- 12 ounces Plant-based ground beef substitute
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Canned black beans, drained and rinsed
- 12 pieces Corn tortillas
- 1 cup Vegetable oil, for frying
- 1 cup Shredded cheese (optional)
- Sour cream (optional, for serving)
- Salsa (optional, for serving)
- Chopped cilantro (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook until softened, about 2-3 minutes.
Stir in the minced garlic and diced bell pepper, and cook for another 2 minutes.
Add the plant-based ground beef substitute to the skillet and cook until browned and heated through, about 5 minutes.
Season the mixture with cumin, chili powder, paprika, salt, and black pepper. Stir well to combine.
Mix in the drained black beans, and heat until warmed through, about 2 minutes. Remove from heat.
If using, sprinkle shredded cheese over the mixture and gently combine.
Warm the corn tortillas in a microwave or a skillet to make them pliable.
Spoon 2-3 tablespoons of the filling onto each tortilla, roll tightly, and secure with a toothpick if needed.
Heat vegetable oil in a large skillet or frying pan over medium heat.
Fry the taquitos in batches, seam side down, until golden brown and crispy, about 2-3 minutes per side.
Transfer the cooked taquitos to a plate lined with paper towels to drain excess oil.
Serve hot with optional sides such as sour cream, salsa, and garnish with cilantro.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 4.4 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 343 mg | 26% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 661 mg | 14% | |
*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.
