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Taquitos on platter topped with coriander leaves and guacamole. Fresh cut up limes, tortillas, salsa and gold spoon on the sides.

Vegan Lentil Cauliflower Taquitos

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 taquitos 1x
  • Category: Appetiser
  • Method: Bake
  • Cuisine: Mexican


These lentil 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 30 minutes!


  • 1 brown onion, diced
  • 2 cups/ 200g cauliflower rice
  • 1 can brown lentils, rinsed and drained
  • 1 teaspoon garlic owder
  • 2 tablespoons taco seasoning 
  • ½ cup canned diced tomatoes
  • ¼ cup cashew cheese spread (I used this one)*
  • 10 corn tortillas
  • Olive oil or avocado oil
  • Guacamole and salsa for serving


  1. Preheat oven to 200C/ 400F and line a baking sheet with baking paper.
  2. In a large pan, add a splash of olive oil and sauté the onion for 2-3 minutes until soft.
  3. Add the cauliflower rice, lentils, taco seasoning and tomato and and cook for about 5-10 minutes on medium heat until ready.
  4. Remove from heat and mix in cashew cheese.
  5. Warm the tortillas in microwave for about 20 seconds to soften so they are easy to roll.
  6. 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.
  7. Spray the taquitos with oil spray or gently brush with oil then bake for 20 minutes or until golden brown.


* Can sub with non-dairy cream cheese or cottage cheese.

Keywords: vegan taquitos, baked taquitos, lentil taquitos