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Chipotle Lentil Taquitos

November 6, 2017 By nutfreevegan 1 Comment

For the past few weeks I’ve been avoiding store-bought fake-meat proteins in my recipes. Looking back over the site it seems like I wasn’t incorporating much protein at all, but it’s been on my mind to come up with some new dishes that include alternate sources, things like tofu, quinoa and lentils. Coincidentally, my Root Beer Barbecue Seitan “Wings” are featured in the latest issue of Vegan Food and Living magazine, which is all about mock meats. But in my kitchen I’m focusing on these other things.


This recipe, for example, is built around lentils, which boast nearly 20 grams of protein per cup. I’ve had taquitos floating around in my brain for a few months now, and I just couldn’t figure out what I wanted to fill them with. Then lentils came to mind, and I was off to the races.

These taquitos are awesome. They’re on the spicy side because I incorporated some chipotle peppers, and they’re also not quite as caloric as the traditional Mexican version because they’re baked instead of fried. Both things make them super tasty. Give them a try and see if you agree! Let me know in the comments below.

Chipotle Lentil Taquitos
 
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Prep time
15 minutes
Cook time
45 minutes
Total time
1 hour
 
These spicy chipotle lentil taquitos make the perfect snack, or even a light meal. They're packed with protein and flavor, and are super easy to make.
Author: The Nut-Free Vegan
Recipe type: Appetizer/Main
Cuisine: Mexican
Serves: About 14 taquitos
Ingredients
  • 1 Tbsp. oil
  • ½ white onion, minced
  • 1 Tbsp. garlic
  • 2 cups lentils
  • 3½ cups vegetable broth
  • ¼ tsp. pepper
  • ½ tsp. salt
  • 2 tsp. lime juice
  • 3 chipotle peppers, chopped
  • 1 Tbsp. adobo sauce
  • 1 cup cilantro, chopped
  • 1 cup vegan cheddar shreds
  • 14 small tortillas
Instructions
  1. Preheat oven to 400°F.
  2. In large skillet, heat oil over medium heat. Add onions and cook until translucent, about 5 minutes.
  3. Add garlic and cook for another 1 minute.
  4. Add lentils and vegetable broth. Bring to a boil and reduce to a simmer. Cook until lentils are tender and most of the broth is gone, about 20 minutes.
  5. Stir in pepper, salt, lime juice, chipotle peppers, adobo sauce and cilantro. Cook for another 2 minutes.
  6. Remove from heat and stir in cheese.
  7. Scoop 2 teaspoons of lentil mix into tortilla, roll up tightly. Repeat until tortillas fill large baking dish.
  8. Brush tops of tortillas with oil and bake for 20 minutes or until slightly golden on top.
  9. Top with guacamole, salsa, sour cream or whatever you like.
Nutrition Information
Serving size: 1 taquito Calories: About 110
3.5.3226

 

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Filed Under: Appetizers/Snacks, Entrees Tagged With: Chipotle, Lentil, Mexican, Taquito

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  1. Lasagna Roll-Ups | The Nut-Free Vegan says:
    March 8, 2018 at 3:01 am

    […] as regular lasagna except it’s in cute little rolls—kind of like the Italian version of these Chipotle Lentil Taquitos. The filling is a really simple tofu-based ricotta “cheese” that I got from Happy Herbivore and […]

    Reply

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Hi there, I'm Steven. I like to create nut-free vegan recipes that are quick, easy, and super tasty. Thanks so much for joining me!
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