The recipe for these Vegetarian Chili Cheeseburger Taquitos and the post was made in partnership with Gardein. We received compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!
Raise your hand if you LOVE taquitos!!!
Taquitos are pretty much the 1 meal that all 4 of us agree on. We love them, we would eat them everyday – all day, and they are always a huge hit no matter how I stuff them. Case in point these Vegetarian Chili Cheeseburger Taquitos! These bad boys are loaded with all of the spices I use in my family’s favorite chili and are held together with a sprinkle of shredded sharp cheddar cheese.
In the past I have always opted to fry taquitos on the stove top, but this time I went for a healthier, and much easier, baked version. There were absolutely no complaints form my crew, which means I will definitely be taking the easy route from now on and popping these babies in the oven instead of breaking out the deep fryer.
If you saw our Easy One Pan Taco Bake recipe a few weeks ago then you already know, but just in case you didn’t for the entire month of April we are teaming up with the fine folks at Gardein for their #MeatoxChallenge to bring you delicious #MeatlessMonday dinner inspiration like these Vegetarian Chili Cheeseburger Taquitos! As you already know I have one heck of a carnivorous 7 year-old son and my goal for the month of April is to sneak veggies in his meals everytime I get the chance. Kash loved the Ultimate Beefless Ground in these taquitos so much! Honestly, I don’t think he could tell the difference between the typical meat-filled taquito I serve him and these plant forward ones. Gardein’s Ultimate Beefless Ground is not only delicious, it is gluten-free and has 87% less fat than regular ground beef making this one heck of a healthy taquito feast that I can feel good about feeding everyone at our table!Print
We love these taquitos as-is, but they are also great filled with our salsa chicken!
- olive oil spray or nonstick cooking spray
- 1 tablespoon olive oil
- 1 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon sweet paprika
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup vegan “beef”broth
- 2 cups Gardein Ultimate Beefless Ground
- 10 gluten free flour or regular flour tortillas
- 1 – 1 1/2 cups shredded cheddar cheese
Preheat the oven to 425° F. Spray a large baking sheet with olive oil spray and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 2-3 minutes. Add the garlic and cook for 1 minute more or until fragrant. Add the tomato paste, paprika, salt, oregano, chili powder, black pepper, and the broth. Stir to combine. Add the Gardein Ultimate Beefless Ground and cook for 2-3 minutes until warmed through. Set aside to cool slightly.
Lay a tortilla on a flat surface and sprinkle the top with about a tablespoon of cheese. Add 2-3 tablespoons of filling, depending on the size of your tortilla, along one edge of the tortilla. Then starting at the side with the filling, tightly roll the tortilla up and place on the prepared sheet pan seam side down. repeat the process with the remaining tortillas and filling.
Spray the taquitos generously with olive oil spray. Bake for 15-20 minutes or until taquitos are golden brown and crispy. Remove from the oven and serve warm with salsa and desired toppings.