Vegan Mushroom Taquitos
A fun, plant-based Mexican-inspired meal that is perfect for lunch, dinner or even as party snacks.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 40 mins |
- Cook Time : 35 mins
750 g button mushrooms
1 large red onion, chopped
1 stalk celery (roughly 80 g) chopped
2 Tbsp (30 ml) Westfalia Plain Avocado Oil
2 Tbsp (30 ml) ground cumin
1 Tbsp (15 ml) smoked paprika
¾ tsp (3.75 ml) salt
¼ C (60 ml) tahini
2 tsp (10 ml) lime juice
small bunch fresh coriander, finely chopped
pinch black pepper
8 x 40 g corn tortillas (we recommend Santa Annas)
2 Tbsp (30 ml) red onion, finely chopped
2 limes, cut into wedges
Preheat the oven to 200 °C. Line a baking tray with baking paper.
Place the mushrooms, garlic, onion and celery in a food processor and blend until fine.
Heat half of the Westfalia Plain Avocado Oil in a large pan over high heat. Add the mushroom mixture, cumin, paprika and salt and fry until most of the liquid released by the mushrooms has cooked off (10-15 minutes). Stir in the tahini, lime juice, coriander and pepper and set aside to cool for about 10 minutes.
Heat the tortillas in a microwave at high heat for 6-8 seconds until pliable. Lay the corn tortillas out on a clean surface. Divide the filling between the tortillas, placing it at the bottom of each tortilla. Roll the tortillas up enclosing the filling and place, seam side down, on the lined tray. Brush the taquitos with the remaining oil and bake until golden and crisp (15-20 minutes).
Serve the crisp taquitos with Westfalia Plain Guacamole for scooping; garnish with chopped red onion and serve with lime wedges.
TIP: The taquitos can be filled in advance and stored, covered in the fridge, for up to a day before baking.