Monday, August 20, 2012
Yay! Taquitos! I veganized this recipe by using Tofutti cream cheese, Daiya pepper jack shreds, and freshly made tortillas with hatch chiles in them (bought them from HEB Central Market). I got 12 taquitos from the recipe, not 16, since I used ~2 Tbs of filling per tortilla. I used a very flavorful chipotle salsa, which I think really helped this dish. I served it with some more salsa, smashed avocado (they're only a dollar here!), and the refried beans from Appetite for Reduction. Those beans are my go-to refried bean recipe and they use tomato sauce instead of oil! These were a fun meal and I enjoyed them even on the 3rd day.