We favor Memphis BBQ for a slightly sweet addition. Or, choose We’re Kickin’ It for a spicier, non-vegetarian flare.

We may not be vegetarians around here, but we’ve certainly got a passion for plant-based foods. By that we mean all-natural, lightly processed foods that come from plants. No matter your food proclivities, these pecan-based taquitos will be a big hit at your next shindig.

Spicy Pecan Vegetarian Taquitos

American Pecan Promotion Board
Course Appetizer
Cuisine Mexican
Servings 20 pieces


  • 2 cups Wutta Nut! Memphis BBQ pecans, finely chopped We recommend using a food processor. Be careful to not over chop or you’ll end up with pecan butter.
  • 1 tbsp olive oil and more to brush tortillas
  • 3 cups fresh or frozen cauliflower rice
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • ¼ cup tomato paste
  • ¾ cup water
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp fine grain sea salt
  • 3 cups shredded cheddar
  • 20 small corn tortillas
  • Salsa, sour cream, or other condiments of choice


  • Preheat oven to 425 F.
  • In a skillet over medium heat, warm with a drizzle of olive oil.
  • Add the cauliflower rice and sauté until brown at edges, about 5 minutes.
  • Add the chopped pecan pieces, chili powder, and cumin and toast until fragrant, 1-2 minutes.
  • Add tomato paste, water, garlic powder, onion powder, and salt, and stir until well combined and warmed through.
  • Warm tortillas in the oven until pliable, about 30 seconds.
  • Add a thin line of pecan mixture down one side of the tortilla, followed by a sprinkle of cheese.
  • Roll tightly and place seam-side down on a parchment-lined baking sheet.
  • Brush with olive or avocado oil to lightly coat the side facing up and bake for 15-20 minutes, until golden at edges. Serve with salsa, sour cream, or condiments of choice.
Keyword Memphis BBQ, pecans, spicy, We're Kickin' It

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