May 22, 2013

That Vegan Thing: Taquitos get (most) kids' seal of approval

By Jeff Peterson

We have a family of five and we're always looking for dishes that the entire family likes. Mexican food seems to get us pretty close.

We just found this recipe from Veg News for taquitos.

I am happy to say four out of five family members left the dinner table content. The other one is finicky anyway, so we were pretty pleased with the results.

Taquitos are a little bit like tacos and a little bit like burritos. I guess you could call it a hybrid Mexican dish. It is pretty easy to prepare, delicious and healthy for you.

Beans are legumes. They provide lots of protein, a hefty dose of dietary fiber and are a good food source of essential minerals.

Because it is a vegan dish, you don't use meat and the cheese you use is non-dairy. The vegan cheese we like is called Daiya.

This recipe is for 24 taquitos. That wasn't quite enough for our big family. I ate six all by myself. So plan accordingly.

To spice it up, make sure to get some salsa, and you might want to top with some vegan sour cream.

To go along with the taquitos, we also had a Mexican salad with more beans, tomatoes, peppers and the crunch of tortilla chips.

Spice your life up with this dish and enjoy that vegan thing.

1 15-ounce can vegan refried beans

3/4 cup vegan cheddar cheese shreds (we use Daiya)

3 tablespoons diced mild chilies

1 tablespoon fresh lime juice

12 corn tortillas

Canola spray

Salsa, for serving

Preheat oven to 425 degrees and generously spray a baking sheet with canola spray.

In a medium bowl, combine beans, cheddar, chilies and lime juice.

In a dry skillet or griddle pan over medium heat, warm corn tortillas for 2 minutes, then cut in half.

Spread bean mixture on tortilla, and then roll into a cylinder. Continue until all tortillas are filled and rolled. Place taquitos on the baking sheet and coat them with canola spray.

Bake for 5 minutes, turn taquitos and bake 5 minutes more. Serve immediately with salsa.

Jeff Peterson anchors the 5 a.m. and 5 p.m. news on WGME-TV and is a vegan.

 

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