RECIPE
2 cups vegan chicken strips, cooked, cooled, and cubed
3/4 cup vegan shredded cheese (I used Vio Life colby jack)
1 Tbsp. jalapeño pepper, minced
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. ground paprika
1/4 tsp. salt
1/4 tsp. ground black pepper
12 6-inch corn tortillas
About a Tbsp. of neutral oil for brushing
Preheat the oven to 400 degrees Fahrenheit. To a bowl, add vegan chicken, vegan cheese shreds, jalapeño pepper, onion powder, garlic powder, cumin, paprika, salt, and pepper. Stir well. Wrap the corn tortillas in a towel, place on a plate, and microwave for one minute to warm and soften them. To fill the taquitos: spoon a little of the filling onto a tortilla, carefully roll tightly, and place, seam side down, on a pan lined with aluminum foil. Repeat with the rest of the filling and tortillas. Brush with oil. Bake 15-18 minutes. Makes one dozen taquitos.
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