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Prep Time

45 min




Vegan Taquitos

Sophia DeSantis

These vegan taquitos are out of this world delicious. Crunchy, taste like junk food, but filled with protein and veggies. It doesn’t get better than this! The first time my husband ate these, he looked me dead in the eyes and said “These taste just like Jack in the Box tacos.” Ummm, does that mean you love them or they need more work? It turns out, food that reminds him of drunk college nights are the way to his heart. Who knew?



  • 1 cup Cooked Lentils
  • 1 cup Cooked Veggies (see note)
  • ½ cup Chopped Mild or Sweet Pepper or Diced Green Chiles (a 4 ounce can)
  • ½ cup Raw Cashews (soaked overnight, see note)
  • 1 tablespoon White Distilled Vinegar
  • 1 tablespoon Water
  • 1 teaspoon Chili Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Smoked Paprika
  • ¼ – ½ teaspoon Sea Salt
  • 18 Mi Rancho Organic Corn Taco Sliders


Optional Toppings:

  • Guacamole or Avocado
  • Fresh or Roasted Salsa
  • Shredded Lettuce
  • Jalapeno Slices
  • Cheese Sauce
  • Queso
  • Spicy Cilantro Sauce
  • Salsa Cream Sauce

For instructions on how to make Vegan Taquitos, click here.


The great thing about these taquitos, other than using my favorite Mi Rancho tortillas, is that they are easy to make and prep ahead. Plus they use up leftover veggies or those about to go bad.

For instructions, click the link above or visit

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