Vegan Soft Rolled Tacos
These Vegan Soft Rolled Tacos are a combo of taquitos and enchiladas. Filled with beans & veggies and brushed with enchilada sauce.
Ingredients
FOR THE ROLLED TACOS
- 1 tablespoon avocado oil
- 1 bell pepper diced
- 1/2 serrano pepper diced
- 1/2 small red onion diced
- 1 15-ounce can pinto beans drained and rinsed
- 2 tablespoons taco seasoning
- 12 taco-sized tortillas corn or flour*
- 1 15-ounce can red enchilada sauce
- shredded lettuce, lime for serving
- pickled onions optional, for serving
FOR THE SERRANO VINAIGRETTE
- 1/4 cup olive oil
- 1/2 lime juiced
- 1 teaspoon agave or maple syrup
- 1 tablespoon apple cider vinegar plus more to taste
- 2 tablespoons cilantro finely chopped
- 1 clove garlic finely chopped
- 1/2 small red onion diced
- 1/2 serrano pepper diced
- 1/2 teaspoon cumin
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon salt
Instructions
- Grease a baking sheet** and preheat the oven to 450 degrees.
- Heat the oil in a skillet over medium heat. Add the bell pepper, onion and serrano. Cook down for 3-5 minutes, or until tender. Remove from the heat and allow to cool slightly.
- Add the beans, taco seasoning and a splash of water to a bowl. Use a fork to slightly mash the beans. Add the cooled veggies to the bowl and stir to combine.
- Heat the tortillas in the microwave and pour the enchilada sauce into a shallow bowl. Dip each tortilla in the enchilada sauce, allowing excess to drip off. Add a couple tablespoons of filling to the center and roll up. Place seam-side down on the greased baking sheet. Repeat with the remaining tortillas. Brush the finished tortillas with a little more enchilada sauce. Place in the oven and bake for 10 minutes. Carefully flip and cook for another 8-10 minutes.
- Meanwhile, combine the serrano vinaigrette ingredients in a bowl and stir to combine. Taste and adjust seasoning as needed.
- To serve, plate the rolled tacos and top with shredded lettuce and serrano vinaigrette. Serve with lime wedges and chipotle mayo (see notes).
Video
Notes
*For crispier rolled tacos, use corn tortillas. No matter what type of tortilla you use, these won't be as crispy as a traditional taquito. These are best eaten with a knife and fork.
**Be sure to grease the baking sheet well, otherwise the tortillas will stick while baking.
FOR CHIPOTLE MAYO: Combine 1/4 cup vegan mayo, 2 tablespoons adobo sauce, 1 tablespoon lime juice and 1/4 teaspoon cumin in a bowl.
Calories: 191kcal, Carbohydrates: 25g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 574mg, Potassium: 179mg, Fiber: 4g, Sugar: 4g, Iron: 2mg
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