• The Dancer's Pantry

.Vegan Taquitos.



For many people transitioning to a plant-based diet and finding new alternatives to meat can really be a struggle.


"What products are delicious?"

"Are any of these meat substitutions organic?"


Well, that's where El Burrito Mexican Food and their fantastic organic, plant-based product: "Soyrizo" comes to save the day!


Having products readily available (such as Soyrizo), to add to your new diet can help to make the transition more enjoyable and certainly more delicious.


I am excited to be partnering with Soyrizo as a brand ambassador and look forward to sharing my recipes with you all!


Below you will find a link to their website where you can order products and learn more about them!

https://elburrito.com/


Let's get eating...

.Vegan Taquitos Filled with Refried Black Beans, Soyrizo,

Artichoke, and Corn.


Ingredients:

Serves 8-10 taquitos


Produce:

  • Half of an onion (white or yellow)- small dice

  • 1 cup of yellow corn

  • 16 oz of canned or jarred (un-marinated) artichokes- chopped

  • Handful of cilantro-chopped


Baking and Spices:

  • Salt

  • Pepper

  • Garlic powder


Other ingredients:

  • 8-10 flour soft taco tortillas

  • 2 cans of refried black beans

  • 1-2 packs of Soyrizo

  • Olive oil spray


Tools needed:

  • Stovetop

  • Deep sauce pan

  • Small pot

  • Oven (convection setting) or air-fryer

  • Baking sheet

  • Tin foil

  • Cooling rack- recommended

To begin preheat your oven to 425.


Next, in a deep sauce pan sauté half an onion in olive oil, salt, pepper, and a dash or two of garlic powder on medium heat. Once the onions have become translucent, add the chopped artichoke and corn and sauté for 3-5 minutes.


If the vegetables are beginning to stick to the pan, add a little more oil, then add the soyrizo. Combine the soyrizo with the onions, corn, and artichokes for roughly 5-7 minutes and mix well to combine.

Remove from the heat.


Next in a small pot, bring 1-2 cans of refried black beans to medium heat. They should become smooth and spreadable. Once smooth, lower heat.


On a baking sheet spread one layer of tin foil. Lightly oil the tin foil with spray oil, and set aside.


Stack the desired amount of tortillas on a cutting board and with a sharp knife cut a 1/2 inch straight line down the side of the tortillas. This straight edge with make it easier to roll the taquitos and keep them uniform in size.


With a spoon, spread a layer of black beans across the straight edge side of the tortilla; about a 1/2 inch wide. Next, layer on top of the beans, the soyrizo, corn, and artichoke mixture. Roll the tortilla over the ingredients, and continue to roll until the tortilla is rolled like a cigar. Lightly spray the taquitos with oil.

*Do not drench them.


Lay the taquitos seam side down on the pan and continue this process until all of the ingredients have been used.


Bake or air-fry for 12-15 minutes, turning the pan at the half way mark.


When the taquitos have finished cooking, remove them from the oven and place on a cooling rack to avoid sogginess on the bottom. The taquitos should be crispy on the outside.


Make this a delicious meal by pairing it with a side of chili, rice and beans, or simply a side of guacamole and salsa...Habanero Mango Salsa in-fact: https://www.thedancerspantry.com/post/habanero-mango-salsa


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