• From Us Recipes & Nutrition

    Vegan Taquitos with Lentils, Squash, Arugula, and Avocado Crema

    This recipe is from Avocado Pesto! Another recipe that I followed to a “t” and it came out perfectly. This is the recipe that got my fiancé hooked on at home vegan cooking!


    1 cup red lentils

    2 and 1/2 cups diced butternut squash

    1 can chickpeas

    1/2 red onion, diced

    1 cup arugula, diced

    10-20 vegan gluten free corn tortillas (depending on the size)

    additional olive oil for brushing

    For the sauce:

    2 small avocados

    1 clove garlic, chopped

    1 lime, juiced

    1 small red chili pepper, diced (optional – depending on your desired spice level)

    2 tablespoon extra virgin olive oil

    4 tablespoons coconut milk


    Preheat oven to 400 degrees F.

    Combine red lentils and squash in a pot. Add 2 cups water and cook until lentils and squash are soft and cooked through. Drain.

    In a large bowl mash chickpeas and add the squash lentil mix. Mash into a smooth dry mixture. Add red onions, arugula, and salt and pepper to taste.

    Divide the mix evenly among the tortillas, a few tablespoons per tortilla and roll them up.

    Place tortillas side by side on baking sheet, seam side down.

    Brush the tortillas with additional olive oil.

    Bake for 20-25 minutes until tops are browned and look crisped up.

    In a blender combine the sauce ingredients, avocados, garlic, lime juice, red chili pepper (optional), olive oil and coconut milk. Blend until smooth.

    Serve tacquitos with avocado crema.

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