Mini Vegan Taquitos

• servings: 24 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

1 15-ounce can refried beans

4 ounces vegan cream cheese

1 4-ounce can green chiles

1 tablespoon taco seasoning

24 street taco-sized corn tortillas

avocado oil

cilantro, lime wedges, chipotle mayo, guac, salsa (for serving)

1 cup corn

2 tablespoons non-dairy yogurt (unsweetened)

1 teaspoon cumin

1 clove garlic (diced)

1/2 lime (juiced)

1 habanero (diced, optional)

2 tablespoons cilantro (chopped)

2 tablespoons vegan feta (crumbled)

salt (to taste)

Directions

Line a baking sheet with parchment paper. Combine the beans, cream cheese, green chiles and taco seasoning in a bowl. Heat the tortillas. Rub one tortilla with oil, flip over and add 1 tablespoon of filling to the center. Roll up and place seam side down on the baking sheet. Repeat with the remaining ingredients.

Working in batches, place in the air fryer at 380 degrees for 10 minutes (or longer, depending on how crispy you want them).

Meanwhile, prepare the street corn salad. Add all of the ingredients to a bowl and stir to combine.

Serve the mini taquitos hot with the street corn salad, your favorite dipping sauce (see recipe notes), more cilantro and lime wedges.

Nutrition

• Calories: 85 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 1.2 g
• Cholesterol: 1 mg
• Sodium: 113 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 2 g