Freezer Meal Prep Taquitos! Plant Based Recipe

Hey everyone! Today I'm meal prepping some plant based taquitos to go in the freezer for a quick and easy meal! Recipes will be written out below!

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pea protein crumbles- https://amzn.to/42M5AuA
hemp seeds- https://amzn.to/3TNcSdi
this is the low sodium taco seasoning I used but its ridiculously expensive! I found mine at pavillions. you can use any other taco seasoning you like or just use a blend of chili powder, cumin, garlic and onion powder, oregano, cayenne pepper to make your own! - https://amzn.to/3FV3A9s


Black bean taquitos
ingredients:
1 onion diced
1 bell pepper diced
1 large portobello mushrooms diced
1.5 tbsp taco seasoning (I used low sodium, so if you are using a regular taco seasoning you may have to use a bit less so its not too salty, or just use a mixture of chili powder, cumin, garlic and onion powder)
1/2 cup pea crumbles soaked in boiling water (or sub more mushrooms)
1 can black beans drained and rinsed and broken up with a fork
3 tbsp tomato paste
a few splashes veggie broth
dairy free cheese
12 corn tortillas warmed up*** very important so they don't break!

Soak the pea crumbles in boiling water for atleast 5 minutes before using.
In a large pan saute the onion, bell pepper and mushrooms until they start to soften. Add in the taco seasoning, soaked & drained pea crumbles, mashed black beans, tomato paste and a few splashes of veggie broth. Cook for a few more minutes until the veggies are cooked through. Scoop out the mixture onto a warmed up corn tortilla and top with some dairy free cheese and roll it up. You can brush them with some olive oil for a more crunchy taquito or just leave it out for oil free.
If baking from fresh- bake at 375 for 10 minutes
from frozen- 350 for 25 minutes
or microwave for 2 minutes each side

Buffalo chickpea taquitos
ingredients:
1 can chickpeas drained and rinsed
16 oz cauliflower florets
a few green onions diced
for the cream sauce:
1/2 cup cashews
1/4 cup hemp seeds
1/2 lemon juiced
2 cloves garlic
1 cup water
1/3 cup hot sauce or more to taste
dairy free cheese shreds
14 corn tortillas- warmed up

Soak the cashews and hemp seeds in boiling water for about 20 minutes then drain and rinse. Steam the cauliflower until fork tender. Mash up the chickpeas in a large mixing bowl. Add in the cauliflower and break it up into small pieces. Blend up the soaked and drained cashews/ hemp seeds, lemon juice, garlic and water until smooth. Pour the cream sauce in the mixing bowl with the chickpeas/ cauliflower. Stir in the hot sauce. Scoop the buffalo mixture onto a warmed up corn tortilla and roll it up. Bake at 375 for 10 minutes if making from fresh, from frozen bake at 350 for 25 minutes or microwave for 2 minutes on each side.