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Impossible beef taquitos topped with guacamole, pico and sour cream drizzle.

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.
5 from 2 votes
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 10
Author: Liv King

Ingredients
 

Chipotle Impossible Beef Taquitos:

  • 2 tablespoon Vegetable Oil
  • ¾ 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
  • ½ teaspoon Smoked Paprika
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Garlic Powder
  • ½- ¾ teaspoon Salt
  • ½ teaspoon Black Pepper
  • 2-3 tablespoons Water
  • Juice of ½ a Lime
  • 10-12 Fresh Corn Tortillas see tips & tricks

Cashew Sour Cream:

  • ½ cup Cashews boiled for 15 minutes
  • Juice of ½ a Lime
  • ½ cup Water
  • ½ teaspoon Salt

Pico de Gallo:

  • 2 Roma Tomatoes
  • ¼ cup Yellow Onion
  • ¼ cup Cilantro
  • Juice of ½ 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

Instructions

Chipotle Impossible Beef Taquitos:

  • Preheat oven to 425F.
  • Heat a large pan on medium-high heat. Add oil and sauté the onions for 5-6 minutes until soft and starting to brown.
  • 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.
  • 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.
  • 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.
  • Bake for 8-10 minutes then flip and bake for another 5 minutes. They should be crisp and golden when done.

Cashew Sour Cream:

  • 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:

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

Guacamole:

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

Serve:

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

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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