Vegan Lentil Cauliflower Taquitos

These lentil and cauliflower vegan taquitos are the ultimate crispy and delicious mexican dish to whip up! They are easy to make, oven baked, perfectly spiced, and ready in just 30 minutes!

So I have been REALLY obsessed with Mexican food this summer. Tacos, fajitas, salsa, burrito bowls. Anything Mexican related, I’m down!

These vegan lentil and cauliflower taquitos are my latest and greatest creation that you absolutely HAVE to make. They have quickly become one of our family’s favourites (my mum loves them too!) and they are a healthier version of the classic.

I love that they are oven-baked, have a hidden serving of vegetables and dinner comes together in just 30 minutes. Nothing is better! Each taquito is filled with a lentil and cauliflower “meat” mixture mixed with cashew cheese and we dip them in some guacamole, salsa and dairy-free sour cream/ greek yoghurt if you wish. You could even add guacamole into the taquitos too before rolling up or some black beans if you feel. Just try not to stuff them too much or they don’t roll/stay together as well.

These get extra crispy in the oven too – you would seriously think they are fried! Crazy good right?!

What ingredients you need to make these healthy oven-baked vegan taquitos: 

These baked vegan taquitos are packed with flavour thanks to the “meaty” lentil filling”, taco seasoning and the creamy cashew sauce. Here’s what you’ll need:

• Canned lentils
• Cauliflower rice: I love how the cauliflower rice soaks up all the mexican spice goodness. YUM. I quickly made my own by grating cauliflower florets on a box grater (no food processor needed!). You can also use store bought pre riced cauliflower or 1/2 a packet frozen too.
• Garlic powder
• Onion: any onion you prefer
• Taco seasoning: a delicious spice blend for the perfect Mexican flavour. I didn’t add salt as it was already in my seasoning mix.
• Canned diced tomatoes
• Tortillas: I like to use soft corn tortillas (which also keeps this recipe gluten free) but feel free to use flour tortillas if you’d like.
• Cashew cheese: for an amazing cheesy creaminess in the sauce. I love the peace love and vegetables brand. If not dairy-free, I think cottage cheese would work too!
• Olive oil or avocado oil
• Guacamole and salsa for serving

How to bake lentil cauliflower vegan taquitos: 

• Preheat oven to 200C/ 400F and line a baking sheet with baking paper.
• In a large pan, add a splash of olive oil and sauté the onion for 2-3 minutes until soft.
• Add the cauliflower rice, lentils, taco seasoning and tomato and and cook for about 5-10 minutes on medium heat until ready.
• Remove from heat and mix in cashew cheese.
• Warm the tortillas in microwave for about 20 seconds to soften so they are easy to roll
• Spread about 4 tablespoons lentil and and cauliflower filling across one end of the tortilla. Tightly wrap the tortilla around the filling to create a tube. Place the tortilla on the baking sheet, folded side facing down facing down. 

• Spray the taquitos with oil spray or gently brush with oil then bake for 20 minutes or until golden brown.

How do you make crispy baked taquitos?

Taquitos are usually fried in oil to make them crispy and crunchy. However, since our aim is to keep this recipe on the healthier side we won’t be frying them. Instead, these taquitos are lightly coated with olive oil and baked in the oven. Here are a couple tips for achieving crispy, crunchy taquitos every time:

1. Before baking, generously spray the taquitos with cooking oil spray. Alternatively, gently brush them with olive oil or avocado oil.
2. Be sure to bake the taquitos at a high temperature. I recommend 200C/ 400C for about 16-20 minutes. Check to make sure the tops are golden before removing them from the oven.

How to freeze homemade taquitos

The best thing about these cauliflower lentil taquitos is that they are totally freezer-friendly. Simply allow them to cool, then place in a tightly sealed ziplock bag inside your freezer. To reheat, bake them at 200C/ 400F for 6-10 minutes.

Lentils nutrition facts

One of my favourite plant-based protein pantry staples! Canned lentils are so convenient to have on hand as they can easily be thrown into meals to add a boost of protein.

One cup of cooked lentils provides:

• 18 grams of protein
• 39 grams of carbohydrate
• 15.6 gram of dietary fibre (both insoluble and insoluble)
• 0.8g grams of fat (mostly unsaturated)

Lentils are also a great source of micronutrients like: folate, iron, vitamin B6, potassium and manganese.

Cauliflower nutrition facts

Cauliflower is an extremely versatile vegetable that is packed with:

• Vitamins such as vitamin C, K, B6 and folate. 
• Minerals such as potassium, manganese, magnesium and phosphorus
• Dietary fibre, with 1 cup providing 3 grams (approximately 10% of your daily needs). Fibre helps lower your risk of chronic diseases like heart disease and diabetes, while also promoting gut health.
• Antioxidants, for overall health.

A few of my other favourite meat free dinner recipes:

Warm Cheesy Kale Mushroom Quinoa Salad

Black Bean Mushroom Tacos

Cabbage Tofu Stir Fry With Spicy Tahini Sauce

Vegan Carrot Mac and Cheese (Nut-Free)

If you try this vegan lentil and cauliflower taquitos recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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