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.