Zesty Taquitos with Plant-Based Mozzarella

Quick

and Beyond Meat® and Guacamole

10 min

Difficulty: 2/3

Mexican

While taquitos — a traditional Mexican street food — are typically deep-fried, we’ve baked ours for a healthier twist! They crisp up beautifully in the oven, while the cheesy centre melts. Served with guac and fresh DIY salsa, this dinner is out of the world. Ingredients: Veggie burger (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)) • 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) • Sweet bell pepper • Roma tomatoes • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Shallot • 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) • Cilantro.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Zester

Small Bowl

Large Non-Stick Pan

Measuring Cups

Silicone Brush

Medium Bowl

Slotted Spoon

Tags

Quick

Ingredients

Beyond Meat®

2 unit(s)

Flour Tortillas

6 unit(s)

Enchilada Spice Blend

8 g

Guacamole

3 tbsp

Lime

1 unit(s)

Tomato Sauce Base

2 tbsp

Plant-Based Mozzarella Cheese, shredded

0.75 cup

Tomato

1 unit(s)

Shallot

1 unit(s)

Cilantro

7 g

Sweet Bell Pepper

1 unit(s)

Oil

1.5 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Sugar

0.5 tsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Peel, then mince shallot.
Roughly chop cilantro.
Cut tomato into 1/4-inch pieces.
Core, then cut pepper into 1/2-inch pieces.
Zest, then juice half the lime. Cut remaining lime into wedges.

In a medium bowl, combine tomatoes, shallots, lime zest, half the cilantro, 1 tsp (2 tsp) lime juice and 1/2 tsp (1 tsp) sugar. Set aside.
To a small bowl, add guacamole, remaining cilantro and remaining lime juice. Season with salt and pepper, then stir to combine. Set aside.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® and peppers.
Cook for 4-5 min, breaking up Beyond Meat® into smaller pieces, until crispy.**
Carefully drain and discard excess fat.

Add Enchilada Spice Blend. Cook 1 min, stirring often, until fragrant.
Season with salt and pepper.
To the pan with Beyond Meat®, 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® mixture down the middle of each tortilla. Sprinkle cheese over top.
Roll tortillas tightly over filling, then arrange taquitos on a parchment-lined baking sheet, seam-sides down.
Brush taquitos with 1 tbsp (2 tbsp) oil.
Bake in the middle of the oven for 6-8 min, until golden.