HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
As a part of the Healthy Little Vittles Club, you'll receive updates, recipes, and other fun stuff going on at Healthy Little Vittles right to your inbox!
And as a thank you for subscribing, I'm giving you a FREE 25-recipe eBook with a handy shopping list included. Kale yeah!
Gluten-free, vegan spinach and mushroom taquitos made in 30-minutes or less! Garnish with fresh avocado, cilanto, lime juice and serve with vegan nacho cheese sauce. Perfect for Taco Tuesday or your next potluck!
Well, we are headed into June next week, meanwhile, I’m over here still celebrating Cinco de Mayo… not that I need an excuse to make Mexican food because it’s just so darn delicious. I had this idea to make taquitos, which I’ve never done before, and now I am kicking myself en la cabeza for not making these Spinach + Mushroom Taquitos sooner. They are so easy and so yummy and make the perfect appetizer for your next cookout (or make a great dinner for two).
I took soft corn tortilla shells and stuffed them with a spinach + mushroom and vegan cheese mixture and then topped them with fresh avocado, cilantro, and lime juice. I served them with a vegan nacho cheese sauce that I got from my friend Tamsin over at Cupful of Kale and it was the perfect dip!
The first batch of these Spinach +Mushroom Taquitos I rolled didn’t come out the best because I overstuffed them with filling (any other taco overstuffer offenders out there?!), so don’t stuff them too full. The second tip I am going to give you is to use a toothpick to hold them closed while you fry them. I got the hang of it by the last batch, but if you need to keep using toothpicks, that’s alright! 🙂
I used coconut oil to fry these, and fried them in batches of four (to make it easier to flip them). The vegan nacho cheese sauce literally takes 5 minutes and is also good with tortilla chips- double win! So basically, this recipe is da bomb. I hope you like them as much as my dad did (he’s still raving about them lol)!
** Nacho Cheese Sauce by Tamsin over at Cupful of Kale
This site uses Akismet to reduce spam. Learn how your comment data is processed.
HEALTHY LITTLE VITTLES is a food blog that focuses on gluten-free + vegan + plant-based recipes
THANK YOU so much from the bottom of my heart for spending a little time on this blog and for trying my recipes! ❤️ If you'd like to further support my small business and work, consider buying me a cup of coffee! Your kind donation helps me to cover costs to keep Healthy Little Vittles up and running so that I can continue to create healthy, gluten-free + plant-based recipes for all of us to enjoy.👩🏻🍳