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
Ingredients
- 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
Instructions
- 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.