Vegan Chipotle Chick’n Taquitos with Avocado Cream – DrNewMed Healthy Recipes for Healthy Eating

New favourite dish is these extra-cheesy Vegan Chipotle Chick’n Taquitos with Avocado Crema. They have just a hint of spice and the best avocado cream on top. Make a double (or triple!) batch because they freeze beautifully for a fast evening supper, late-night snack, or quick appetiser!

Ingredients

1 package of vegan chick’n strips (such as soy or seitan-based)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 chipotle pepper in adobo sauce, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
8-10 small flour tortillas (corn tortillas can also be used for a gluten-free option)
Cooking spray
1 ripe avocado
Juice of 1 lime
2 tablespoons vegan sour cream or unsweetened coconut yogurt
Salt to taste
Water (as needed to achieve desired consistency)

Instructions

Preheat your oven to 425°F (220°C).
In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic and sauté until translucent and fragrant.
Add the vegan chick’n strips to the skillet and cook according to package instructions, until heated through and slightly browned.
Add the chipotle pepper, cumin, chili powder, salt, and pepper to the skillet. Stir well to coat the chick’n strips with the spices. Cook for an additional 2-3 minutes to allow the flavors to meld together. Remove from heat and let it cool slightly.
In a blender or food processor, combine the avocado, lime juice, vegan sour cream or coconut yogurt, and a pinch of salt. Blend until smooth. If needed, add water gradually to achieve the desired creamy consistency. Adjust the seasoning to taste.
On a flat surface, place a small amount of the chick’n mixture on each tortilla, and tightly roll it up to form taquitos. Place them seam-side down on a baking sheet lined with parchment paper.
Lightly spray the taquitos with cooking spray to help them crisp up in the oven.
Bake for 15-20 minutes or until the taquitos are golden brown and crispy.
Serve the taquitos with the avocado crema as a dipping sauce.