Chipotle Impossible Beef Taquitos

I’m obsessed with these Chipotle Impossible Beef Taquitos. Anything that requires an absurd amount of pico and guacamole is without a doubt my favorite food. I had a can of Chipotle Peppers in Adobo and decided to mix it with a package of Impossible Beef and seasonings that I needed to use up. It was delicious! Rolling it up in a corn tortilla and dipping it in pico, guacamole, and cashew sour cream made it even better.

Taquitos come from Mexico and is basically a corn tortilla rolled up that contains beef, cheese, or chicken. It’s usually served with lettuce, guacamole, and sour cream and is typically fried. For my untraditional vegan version, I’m using impossible beef for the filling. And instead of frying I chose to brush each side with oil and crisp them up in the oven.

What You Will Need For These Chipotle Impossible Beef Taquitos

Kitchen Essentials: 

Nothing fancy here!

Main Ingredients: 

• Impossible Ground Beef
• Chipotle Peppers in Adobo Sauce
• Corn Tortillas
• Cashew Sour Cream
• Fresh Pico
• Guacamole

Substitutions:

1. Impossible Ground Beef: I found this for $5.99 at Trader Joe’s. But Impossible Beef can also be found at Whole Foods. I recommend checking your local grocery store but if it’s unaccessible in your area you can simply use any vegan beef crumbles.
2. Chipotle Peppers in Adobo: This can be found canned at any grocery store but if you can’t find it a simple substitute can be a chipotle seasoning blend but be aware that you may need to adjust the salt in this recipe if you go that route.
3. Corn Tortillas: You can use flour tortillas if you prefer the taste but corn is more traditional. See tips & tricks for rolling corn tortillas without them cracking.
4. Cashew Sour Cream: Use store-bought vegan sour cream. Follow Your Heart and Tofutti have good ones.
5. Fresh Pico: If you aren’t a fan of chunky tomato salsa, use store-bought salsa.

How To Make The Best Chipotle Impossible Beef Taquitos

Corn tortillas can be a headache sometimes. They crack when rolled and can be a bit of a mess. Here are my top tips to make sure these taquitos come out in one piece!

First and most importantly, buy the corn tortillas fresh the day you plan to make this recipe. Old corn tortillas while perfect for tacos will become a bit stiff and crack when rolled for recipes like this one. Make sure you’re buying a quality brand of corn tortillas that are soft and flexible. Don’t buy stiff corn tortillas.

Even if the tortillas are fresh, microwave them for a few seconds before rolling them. Basically, you want them to be as soft as possible but not soggy or stiff.

More Recipes You Might Like:

• Vegan Colombian Empanadas
• Vegan Breakfast Tostadas
• Spicy Vegan Enchiladas

If You Make This Recipe:

Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!

Chipotle Impossible Beef Taquitos

• Author: Liv
• Prep Time: 30
• Cook Time: 30
• Total Time: 1 hr
• Yield: 10–12 1x
• Category: Mains
• Method: Oven Baked
• Diet: Vegan

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Description

I’m obsessed with these Chipotle Impossible Beef Taquitos. Anything that requires an absurd amount of pico and guacamole is without a doubt my favorite food. I had a can of Chipotle Peppers in Adobo and decided to mix it with a package of Impossible Beef and seasonings that I needed to use up. It was delicious! Rolling it up in a corn tortilla and dipping it in pico, guacamole, and cashew sour cream made it even better.

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Ingredients

Units USM Scale 1x2x3x

Chipotle Impossible Beef Taquitos:

• 2 tablespoon Vegetable Oil
• 3/4 cup Yellow Onion
• 3–5 Garlic Cloves
• 1 lb Impossible Ground Beef
• 2 Chipotle Peppers in Adobo Sauce
• 1 tablespoon Adobo Sauce
• 1 teaspoon Chili Powder
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Garlic Powder
• 1/2– 3/4 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2–3 tablespoons Water
• Juice of 1/2 a Lime
• 10–12 Fresh Corn Tortillas, see tips & tricks

Cashew Sour Cream:

• 1/2 cup Cashews, boiled for 15 minutes
• Juice of 1/2 a Lime
• 1/2 cup Water
• 1/2 teaspoon Salt

Pico de Gallo:

• 2 Roma Tomatoes
• 1/4 cup Yellow Onion
• 1/4 cup Cilantro
• Juice of 1/2 a Lime
• Salt & Pepper, to taste

Guacamole:

• 1 Ripe Avocado
• 2 tablespoon Yellow Onion
• 1–2 tablespoon Cilantro
• Squeeze of Fresh Lime
• Salt & Pepper, to taste

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Instructions

Chipotle Impossible Beef Taquitos:

1. Preheat oven to 425F.
2. Heat a large pan on medium-high heat. Add oil and sauté the onions for 5-6 minutes until soft and starting to brown.
3. Add in the garlic, impossible ground beef, chopped chipotle peppers, adobo sauce, and all the seasonings. Cook for about 5-8 more minutes or until the impossible meat is no longer pink.
4. Deglaze the pan with a splash of water to scrape up all the brown bits at the bottom (flavor!!). Turn off heat and stir in lime juice. Set aside.
5. See tips & tricks above for corn tortillas hacks! Rub each side of the fresh tortillas with a little bit of oil and add 2 tablespoons of chipotle impossible beef to the middle and roll up tightly. Place seam side down on a parchment lined baking tray. Continue until all the filling has been used up. Makes about 10-12.
6. Bake for 8-10 minutes then flip and bake for another 5 minutes. They should be crisp and golden when done.

Cashew Sour Cream:

1. Boil cashews for 15 minutes to soften. Add to a blender along with the lime juice, water, and salt. Blend until smooth and creamy. Pour in to a separate container and allow to cool in the fridge. It thickens up as it sits.

Pico de Gallo:

1. Dice tomatoes, mince onion, and finely chop the cilantro. Mix together along with lime juice, salt, and pepper. Set aside.

Guacamole:

1. Mash a ripe avocado and add in minced onion, cilantro, squeeze of lime juice, salt, and pepper. Mix well and set aside.

Serve:

1. When taquitos are golden and brown, serve with cashew cream, pico, and guacamole. Enjoy!

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Notes

I chose to oven bake my taquitos because this gives you time to prep the cashew sour cream, pico, and guacamole in a more timely manner. But if you’d rather pan-fry the taquitos, go for it! Both ways are delicious. Store leftovers in the fridge and re-heat in the oven until warm. 

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