Super quick & easy Breakfast Taquitos

The best part about these taquitos is they are TOTALLY versatile! They are my go-to meal for when i’m in that “I need to clean out the fridge” point in the week. Any sort of veg goes great! But, leeks, mushrooms, peppers, and onions are staples for me! These can be made super nutrient dense as well, with a combination of spices, nutritional yeast, and even a sprinkle of hemp seeds! All you do is cook the filling, wrap them in tortillas, and grill them up! That’s it! I hope you love them!

Breakfast Taquitos

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Yield: 2-4

Author: Dani

Prep time: 5 MinSet Time: 15 MinTotal time: 20 Min

These breakfast taquitos are great for when you need to clean out your fridge, as anything goes! They are plant-based, super quick, and incredibly delicious!

Ingredients:

• Tortillas of choice (I use a coconut flour based tortilla)
• 1 package tempeh (can also sub tofu, etc.)
• 1/2 cup enchilada sauce or salsa
• 1/4 cup cashew queso (can sub any cheese you like! I use the Siete brand)
• 1/3 cup chopped leeks
• 1/3 cup chopped poblano pepper
• 1/3 cup chopped spinach
• 1/3 cup chopped mushrooms
• spices (I use chili, cumin, onion powder, garlic, nutritional yeast, lime, to taste)
• For topping: Cilantro, avocado, hot sauce

Instructions:

1. In a large skillet, over medium heat, crumble up the package of tempeh. Then add in the enchilada sauce. Add in the chopped leeks and cook a few minutes until the tempeh begins to soak up all the sauce.
2. After a couple of minutes, toss in the mushrooms and poblano pepper and cook a few minutes longer. Then, turn off the heat and stir in the spinach. Add the spices, taste, and adjust as needed. Then, stir in the queso or cheese if using.
3. Add a little of the filling to the inside of a tortilla. Roll it up as tight as possible and place on a grill pan. Grill on both sides until crispy.
4. Top with cilantro, avocado, hot sauce, or whatever you desire!

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