Smoky Tempeh Taquitos with Avocado Drizzle (Edit recipe)

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These smoky tempeh taquitos are packed with plant protein, fibre, and loads of flavour. Filled with black beans, sweet corn, warming spices and fresh coriander, then baked until crispy and topped with fresh salsa and creamy avocado drizzle. An easy whole-food plant-based dinner that honestly tastes far too good for how simple it is.

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PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

35

Serves: 2-3

Ingredients

taquito filling

1 Tbsp Extra Virgin Olive Oil
1 whole Onion, finely diced
175 grams Tempeh, grated
2 cloves Garlic, minced
1.5 tsp Cumin, Ground
1 tsp Organic Smoked Paprika - The Spice Lab
0.5 tsp Paprika
1 pinch Cinnamon, Cassia
0.5 - 1 tsp Chili Flakes
1 Tbsp Organic Tomato Paste - Thrive Market
100 grams cherry tomatoes, diced
240 grams Black Beans, drained and rinsed
100 grams Sweet Corn
2 Tbsp Nutritional Yeast - Thrive Market
0.5 whole Lime Juice
1 bunch Cilantro, chopped
1 tsp Sea Salt

to assemble

10 - 6 pieces small tortillas
2 tsp Extra Virgin Olive Oil

fresh salsa

100 grams cherry tomatoes, finely diced
1 whole Red Onion, finely diced
1 bunch Cilantro, finely chopped
0.5 whole Lime Juice
1 pinch Maldon Sea Salt Flakes

avocado drizzle

1 whole Avocado, peeled and de-stoned
0.5 whole Lime Juice
1 bunch Cilantro, (small)
1 clove Garlic
2 pinch Maldon Sea Salt Flakes
2 - 3 Tbsp Organic Coconut Yogurt, Plain - Cocojune
1 Tbsp Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the Filling: Heat the olive oil in a pan over medium heat. Add the onion and cook until softened and lightly golden. Add the grated tempeh and cook for several minutes until browned and slightly crispy.
Stir in the garlic, cumin, smoked paprika, regular paprika, cinnamon and chilli flakes. Cook for 1–2 minutes until fragrant. Add the tomato paste and cook for another minute.
Stir in the cherry tomatoes, black beans, sweet corn, nutritional yeast and vegetable stock. Simmer for 5–8 minutes until the mixture is rich and thick but not watery. Finish with lime juice, fresh coriander, salt and pepper.
Make the Avocado Drizzle: Blend together the avocado, lime juice, coriander, garlic, salt and a splash of water or plant yogurt until smooth and drizzleable.
Assemble the Taquitos: Preheat the oven to 220°C / 425°F. Warm the wraps slightly so they roll easily. Fill each wrap with the tempeh mixture and roll tightly. Place seam-side down on a lined baking tray and lightly brush or spray with oil. Bake for 15–20 minutes, turning halfway through, until crispy and golden.
Serve: Top with fresh salsa, avocado drizzle, extra coriander and an extra squeeze of lime.

Notes

Keep the filling fairly thick to help the taquitos crisp properly.
Smoked paprika gives the filling most of its depth and smoky flavour.
Tempeh absorbs seasoning well, so taste and adjust salt/lime before rolling.
These are best eaten fresh while crispy.
Honestly, you may want to make extra because they disappear very quickly.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	733
Fat:	22 g
Carbohydrates:	106 g
Protein:	38 g
Cholesterol:	0 g
Sodium:	1713 mg
Fiber:	23 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated for total recipe.