with Zesty Guacamole
Taquitos are a traditional Mexican street food that is typically deep-fried. We’ve baked ours instead, for a healthier twist! They crisp up beautifully in the oven, while the cheesy centre melts to perfection. Ingredients: Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Roma tomatoes • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Limes • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Shallot • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Flour Tortillas
6 unit(s)
Enchilada Spice Blend
8 g
Guacamole
6 tbsp
Lime
1 unit(s)
Tomato
2 unit(s)
Tomato Sauce Base
2 tbsp
Sour Cream
1 unit(s)
Shallot
1 unit(s)
Monterey Jack Cheese, shredded
0.5 cup
Sugar
0.5 tsp
Salt
0.063 tsp
Pepper
0.063 tsp
Oil
1.5 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then mince shallot.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- In a small bowl, combine tomatoes, shallots, lime zest, 1 tsp (2 tsp) lime juice and 1/2 tsp (1 tsp) sugar. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties.
- Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
- Add Enchilada Spice Blend. Cook for 1 min, stirring often, until fragrant.
- Season with salt and pepper.
- Add tomato sauce base and 1/4 cup (1/2 cup) water. Stir to combine.
- On a clean surface, arrange tortillas.
- Using a slotted spoon, divide Beyond Meat® filling down the middle of each tortilla. Sprinkle cheese over top.
- Roll tortillas tightly over filling, then on a parchment-lined baking sheet, arrange taquitos, seam-side down.
- Brush taquitos with 1 tbsp (2 tbsp) oil.
- Bake in the middle of the oven for 6-8 min, until golden.
- Divide taquitos between plates.
- Dollop with guacamole, sour cream and tomato salsa.
- Squeeze a lime wedge over top, if you like.
860
kcal
Calories
48
g
Fat
16
g
Saturated Fat
77
g
Carbohydrate
14
g
Sugar
10
g
Dietary Fiber
39
g
Protein
35
mg
Cholesterol
1620
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
450
mg
Calcium
10
mg
Iron
with Beyond Meat®, Zucchini and Carrots
