VEGAN TAQUITOS WITH AVOCADO CREMA
Skip the deep fried and meat heavy traditional taquitos and make vegan taquitos with red lentils, butternut squash, chickpeas, arugula and red onion instead. Baked to make these healthier and then drizzled with a decadent avocado crema.
Ingredients
- 1 cup red lentils
- 2 and 1/2 cups diced butternut squash
- 1 can chickpeas
- 1/2 red onion, diced
- 1 cup arugula, diced
- 10-20 vegan gluten free corn tortillas (depending on the size)
- additional olive oil for brushing
- For the sauce:
- 2 small avocados
- 1 clove garlic, chopped
- 1 lime, juiced
- 1 small red chili pepper, diced (optional - depending on your desired spice level)
- 2 tablespoon extra virgin olive oil
- 4 tablespoons coconut milk
Instructions
- Preheat oven to 400 degrees F.
- Combine red lentils and squash in a pot. Add 2 cups water and cook until lentils and squash are soft and cooked through. Drain.
- In a large bowl mash chickpeas and add the squash lentil mix. Mash into a smooth dry mixture. Add red onions, arugula, and salt and pepper to taste.
- Divide the mix evenly among the tortillas, a few tablespoons per tortilla and roll them up.
- Place tortillas side by side on baking sheet, seam side down.
- Brush the tortillas with additional olive oil.
- Bake for 20-25 minutes until tops are browned and look crisped up.
- In a blender combine the sauce ingredients, avocados, garlic, lime juice, red chili pepper (optional), olive oil and coconut milk. Blend until smooth.
- Serve tacquitos with avocado crema.
