Taquito is literally translated to “small taco”. What a taquito actually is, is a tiny, rolled taco. It’s normally baked or deep fried, giving it a firm, crunchy outside, and a warm, soft inside. Taquitos became popularized in America during the early 20th century when they were commonly sold as street food in Southern California. Since then, they’ve become one of the most popular frozen food items to keep on hand for a quick snack. Think of our taquitos as a healthy alternative to the fast, frozen taquitos you may be accustomed to. Give them a try and we swear you’ll never want to go back!
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This week we made our Chili Lime bowls into delicious baked taquitos! Check out our newest blog post for the full recipe!⠀ .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ #chefsoraya #plantbased #plantstrong #plantprotein #cleaneating #cleanprotein #riceandbeans #healthyfood #healthyfoodie #foodforfoodies #grabandgo #dormfood #quickmeals #eatwelllivewell #plantpowered #sustainable #glutenfree #dairyfree #tasty #eatclean #mealinacup #protien #wellandgood #macromeal #foodhackfriday
The key ingredient in this recipe is a couple Chili Lime Chef Soraya bowls! You can also try this recipe with Chipotle or another one of your favorite flavors! To begin, prepare your Chef Soraya bowls. Add hot water to the fill line, cover with the lid, and allow the bowls to rehydrate. While you’re waiting, dice your onion and mince the garlic. In a large pan, add 1 TBS of olive oil and prewarm the oil slightly before adding your onion and garlic. Sauté the onion and garlic until the onions are translucent and fragrant. Make sure you’re stirring often to keep the garlic from burning. Next, add your rehydrated Chili Lime bowls and minced jalapeno. Stir to incorporate the onions and garlic into the rice and beans. Cook until most of the moisture has evaporated from the pan.
Next, scoop the mixture into your food processor. Pulse a few times, you do not have to puree the mixture but pulse until the texture resembles a paste. You can also skip this step altogether if you’re without a food processor, the taquitos will still be delicious. With a spoon, scoop the rice and bean mixture into your corn tortillas and roll them tightly. Place the spoonful off to the side, not directly in the center of the tortilla. This will make rolling them tightly and consistently much easier. Make sure you don’t over stuff the taquitos, they’re supposed to be small!
Place the rolled tortillas on a baking tray. Bake at 400 degrees Fahrenheit for 10-15 minutes on each side. Alternatively, you may also pan fry the taquitos. Cook for relatively the same amount of time on each side of the taquito in a pan coated in olive oil. Cook until the tortillas a crispy and browned.
When your taquitos are cooked, you’re going to want to enjoy them in a nice dipping sauce! Make a homemade avocado crema sauce and you can drizzle the mixture over your entire batch or simply as a dip! Avocado crema is simple. Remove the flesh of one large, ripe avocado and add to the food processor. Next, add ¼ cup of sour cream. Juice one lime into the mixture and puree. You can also add salt to taste. Now you’re ready to indulge in your taquito feast! Enjoy!
1 clove garlic
1 medium diced onion
1 TBS olive oil
1 small jalapeno
1 large, ripe avocado
¼ C Sour Cream