Ingredients

  • 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.


Instructions

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 www.veggiesdontbite.com/vegan-taquitos