Crispy Baked Vegetarian Taquitos with Cauliflower Taco Meat

Healthy & crispy baked vegetarian taquitos with cauliflower taco meat, avocado-chipotle cream sauce, and shredded cheese; a quick and easy vegetarian dinner recipe.
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Keyword easydinner, meatlessmonday, tacotuesday, Vegetarian, vegetarianrecipes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 people


Chipotle Cream Sauce

  • 1 Chipotle Pepper in adobe sauce
  • 1/2 cup Greek Yogurt or low-fat sour cream
  • 1/2 Avocado
  • Juice of ½ Lime
  • ½ tsp Garlic Powder
  • Pinch of Salt & Pepper
  • Chipotle Cream Sauce
  • In food processor or with a hand blender blend all ingredients. Set aside. (see recipe notes)

Vegetarian Taquitos

  • 1/2 cup dried Lentils
  • 1 cup Water
  • 1 Head of Caulilfower florets chopped small
  • 8 oz package of Mushrooms chopped small
  • 3 tbsp Olive oil
  • 2 tbsp Taco Seasoning store bought or homemade-see recipe notes
  • 1-2 tbsp Diced Green Chillies or Salsa
  • Salt & Pepper to taste
  • 1 cup Shredded Cheese cheddar, Colby, etc
  • 10-12 Soft Flour tortillas whole grain if preferred
  • 1/3 cup Olive Oil
  • 1 Garlic Clove minced or grated


Chipotle Cream Sauce

  • In food processor or with a hand blender, blend all ingredients. Set aside. (see recipe notes)

Vegetarian Taquitos

  • Bring water to a boil in a medium sized saucepan. Add lentils, turn to low, cover and simmer 10-15 minutes until lentils are tender. Drain and set aside.
  • Preheat oven to 385 degrees.
  • While lentils are cooking, chop cauliflower and mushrooms into small, bite-sized pieces. (Alternatively you could place in a food processor).
  • Heat 3 tbsp of olive oil over medium-high heat. Add cauliflower, mushrooms, lentils, and taco seasoning. Cook, stirring occasionally until softened and slightly browned (about 15 minutes).
  • Add in green chiles (or salsa) and cook another 5 minutes. Season with salt, pepper and more taco seasoning if needed. Set aside.
  • Add remaining olive oil to small saucepan. Add garlic and cook on low until garlic infuses, about 5 minutes. Set aside.
  • Brush bottom of a 13”x9” glass pan with garlic infused olive oil.
  • To assemble taquitos: spread about 1 tbsp of the chipotle cream sauce evenly on the tortilla. Add about 1/3 cup of filling and top with about 2 tbsp of shredded cheese. Roll, tucking in the edges and place seam side down in baking dish. Repeat with remaining tortillas or until filling is gone (you should get about 12 taquitos).
  • Brush tops of taquitos with garlic infused olive oil and bake 20-25 minutes until lightly golden and toasted.


*If you don’t have a blender, you could also mix the ingredients with spatula, just make sure you’re chipotle pepper is very finely chopped.
*For an easy homemade Taco Seasoning recipe, click here!
*For a vegan version: substitute the chipotle cream sauce and shredded cheese for cashew queso, like this delicious Jalapeno Vegan Queso from Minimalist Baker (recipe here)