Description
Delicious and crispy vegan taquitos made with hearty brown lentil filling, seasoned with flavorful spices and fire-roasted tomatoes. These taquitos offer a perfect plant-based twist on a classic Mexican favorite, providing a satisfying crunch whether air-fried or baked. Serve with your favorite salsa, vegan sour cream, and fresh jalapeños for a delightful meal.
Ingredients
Scale
Taco Filling
- 1 1/2 cups Brown lentils (rinsed and picked over)
- 1 large White Onion (diced)
- 2 cloves Garlic (minced)
- 1 Jalapeño (de-seeded and diced)
- 2 cans Rotel Fire Roasted Tomatoes with Green Chilies
- 4 cups Organic Vegetable Broth
- 2 packages Vegan Taco Seasoning or use your own brew
Taquitos
- 1 package Corn or Flour Tortillas (12 tortillas)
- 1/4 cup Lime juice (for brushing)
- Chili powder (for sprinkling)
- 3 Jalapeños (de-seeded and sliced, optional, for serving)
- Salsa of choice or hot sauce (for serving)
- Vegan sour cream (for serving)
Instructions
- Prepare Tortillas: Corn tortillas need to be heated in a skillet or microwave to soften before rolling the taquitos. Flour tortillas can be used without heating.
- Cook the Lentil Taco Meat: In a medium sauté pan, cook the diced onion, minced garlic, and diced jalapeño without oil, allowing the vegetables to sweat and release moisture. Add vegetable broth if needed to prevent sticking.
- Add Lentils and Seasoning: When onions are translucent, add the rinsed lentils, 3 cups of vegetable broth, 1 can of Rotel tomatoes, and taco seasoning. Stir and bring to a boil.
- Simmer: Lower the heat, cover, and cook for 30 minutes until lentils are tender.
- Finish Filling: Remove lid, stir, add second can of tomatoes, continue cooking uncovered on low heat, stirring often. Add remaining vegetable broth if the mixture appears dry. Cook until thick consistency is achieved. Let filling cool completely.
- Roll Taquitos: Place each tortilla flat, add about 4 tablespoons of the cooled lentil filling on one side, and roll tightly.
- Season Taquitos: Brush each taquito with lime juice and sprinkle with chili powder.
- Choose Cooking Method – Air Frying: Place taquitos with folded side down in the air fryer basket. Cook at 400°F for 7-10 minutes until crispy. Remove and keep warm while cooking remaining taquitos.
- Or Baking Option: Preheat oven to 400°F. Line a baking sheet with a silicone mat or parchment paper. Place taquitos fold side down on the sheet and bake for 20 minutes until crispy.
- Serve: Garnish with sliced jalapeños, salsa, and vegan sour cream as desired.
Notes
- No oil is needed to cook the vegetables; vegetable broth keeps the filling moist and healthy.
- Ensure the filling is cooled before rolling to prevent tearing tortillas.
- Both corn and flour tortillas work well; corn tortillas should be softened prior to rolling.
- Feel free to use alternative fillings like mushroom chorizo, potato, roasted cauliflower, walnut, or tempeh taco filling as substitutes.
- Adjust chili powder and jalapeño amounts to control spice level.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the air fryer or oven for crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Mexican
Keywords: vegan taquitos, lentil tacos, air fryer taquitos, baked vegan taquitos, plant-based Mexican recipes
