Breakfast Taquitos

Serving Size 8

Prep Time 10 mins

Cook Time 10 mins

Difficulty Easy

Ingredients

Taquitos:

  • 1 teaspoon oil
  • ½ cup diced white onion
  • 4 cloves minced garlic
  • 1 (7-ounce) package Nasoya Plantspired Breakfast Scramble
  • ½ cup vegan cheese shreds
  • ¼ cup chopped cilantro
  • 2 teaspoons favorite hot sauce
  • 8 (6-inch) tortillas, flour or corn
  • Oil Spray

Chipotle Sour Cream:

  • ½ cup vegan sour cream
  • ¼ cup chipotles in adobo sauce
  • Juice of 1 small lime
  • Salt and pepper, to taste

Garnishes:

  • Salsa
  • Guacamole
  • Chipotle Sour Cream (recipe above)
  • Chopped Cilantro
  • Fresh lime wedges

Courtesy of: Eat Figs, Not Pigs.

Preparation

  1. Heat the oil in a nonstick sauté pan over medium-high heat. Once the oil is hot, add the onion and garlic, and sauté until the garlic is fragrant, 1 to 2 minutes. Add the Plantspired scramble, cheese, cilantro, and hot sauce and continue to cook, stirring often, until heated through, about 2 to 3 minutes. Remove from the heat.
  2. Place about 1-2 tablespoons of the scramble mixture onto the bottom half of a tortilla and roll upwards. Continue with the remaining filling and tortillas.
  3. Place the taquitos seam side down in an even layer of your air fryer basket or tray, spray with a bit of cooking oil and air fry at 400°F until golden and crispy, about 8 to 10 minutes, flipping halfway through
  4. Meanwhile, prepare the chipotle sour cream. Combine the ingredients in a small bowl and whisk until thoroughly combined. Taste and adjust seasonings as necessary.
  5. Serve the taquitos with preferred garnishes and chipotle sour cream and enjoy!
  6. Recipe Notes: This recipe is freezer friendly! To freeze, cook according to the directions and let cool completely. Once cool to touch, wrap individually in parchment paper or plastic wrap, before storing in an airtight freezer bag. Store in the freezer for up to 3 months. To reheat, unwrap and microwave until heated through, 3 to 5 minutes.

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