Recipe and images courtesy of Romy London (@romylondonuk on Instagram)

These crispy vegan Taquitos will be a new family favourite, they are filled with hearty Textured Vegetable Protein, onions and black beans. This recipe is easy and simple to enjoy with a delicious Queso dip.

Prep Time: 40 minutes

Cook Time: 25 minutes

Ingredients (makes 8)

8 small tortilla wraps

  • 100g vegan cheese, grated
  • 2 tbsp plain flour + 3 tbsp plant milk
  • 2 tbsp lime juice
  • ½ tsp smoked paprika powder

For the filling:

  • 150g potatoes, peeled & cooked
  • 1 tbsp olive oil
  • 60g finely diced red onion
  • ½ tsp sea salt
  • 4 cloves garlic, crushed
  • 150g chestnut mushrooms, finely diced
  • 60g textured vegetable protein
  • 70g tinned black beans
  • 2 tsp smoked paprika powder
  • 3 tbsp tamari soya sauce
  • 2 tbsp maple syrup
  • 1 tbsp tomato paste
  •  50ml vegan-friendly red wine or vegetable stock
  •  ½ tsp black pepper
  • 2 tbsp pickled jalapeno juice

For the queso dip:

  • 55g cooked potato
  • 35g cooked carrot
  • 65g cashew nuts
  • 2 tbsp nutritional yeast 
  • 1 tsp white miso paste
  • 1 tbsp coconut milk powder
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp mustard
  • 1 tsp tomato paste
  • 1 tbsp lemon juice
  • 2 tbsp pickle brine
  • 50ml soya milk
  • ¼ tsp paprika powder

Method:

  1. Start by mashing the peeled and cooked potatoes with the back of a fork and set
    them aside.
  2. Heat the olive oil in a non-stick pan and fry the diced red onion for 3-4 minutes until
    softened. Sprinkle with salt and add the crushed garlic, then cook for another 1-2
    minutes until fragrant.
  3. Add the diced mushrooms and textured vegetable protein to the pan and stir to
    combine. Cook on a low heat for 10-15 minutes or until the mushrooms have
    released their liquid.
  4. Add the black beans to the pan, then season with the paprika powder, soya sauce,
    maple syrup, tomato paste, red wine, black pepper and pickle juice. Stir to combine
    and cook for a further 5-10 minutes or until the TVP has soaked up the majority of the
    liquid.
  5. Remove the pan from the heat and stir in the mashed potato. Mash the mixture
    further with the back of a fork to thoroughly combine. You should have a moist but
    sticky mixture.
  6.  In a small bowl combine the plain flour and plant milk to create a thick and sticky
    ‘glue’.
  7. Place 1-2 teaspoons of vegan grated cheese onto the bottom part of a tortilla wrap in
    a line, then top with a line of the TVP mixture. Tightly wrap the taquito, brush the end
    with the sticky flour mix and roll it up completely, gently pressing the edge to seal.
  8. Repeat until all taquitos are filled. Brush them with fresh lime juice and sprinkle them
    with smoked paprika powder, then pan fry them in a non-stick pan until golden on all
    sides.
  9. To create the queso dip, boil the cashews in water for 20 minutes until softened, then
    place all ingredients in a blender or food processor and process until smooth.
  10. Serve the taquitos drizzled or dipped into the queso and enjoy!