Vegan Taquitos

• total time: 21 minutes

Ingredients

1 red onion, diced

3 cloves garlic, minced

1 roma tomato, diced

1 jalapeno, diced

1 cup frozen corn

1 block extra firm tofu, grated

15 oz black beans, canned, drained and rinsed

1 cup vegan yogurt, unsweetened

1 lime juiced

½ cup salsa

12 small corn tortillas

SPICE BLEND

2 tbsp chili powder

1 tbsp cumin

1 tbsp paprika

½ tsp garlic powder

1 tsp salt

TO SERVE

1 cup green goddess dressing, optional

vegan yogurt, unsweetened

pico de gallo

Directions

Preheat the oven to 425F.

Add the onion and garlic to a pan over medium heat, with a tablespoon of olive oil, if desired. Saute until the onion is translucent, approximately 3 minutes.

Add the tomato, jalapeño, corn, grated tofu and black beans to the pan, along with the spices. Saute until fragrant, approximately 5 minutes.

Add in the vegan yogurt, lime juice, and salsa, and mix until everything is combined.

Divide the filling into the centre of the mini tortillas, then roll into your “taquitos”.

Transfer to a casserole dish, and bake for 12 to 15 minutes, until browned. Serve with vegan goddess dressing, vegan yogurt for drizzling, and pico de gallo optional.