Vegan Taquitos with Cauliflower and Mushroom

I don’t mean to belabor the point, but we like vegan tacos. We like them so much that we decided to try their miniature, tubular cousins: vegan taquitos. Let’s be honest: they’re basically still just tacos, but they’re so much cuter, and the name is adorable!

Children’s Food, Thy Name Should Be Vegan Taquitos

We thought the kids would really like these, because they’re easy to eat with their hands and they’re kid-sized. But Watson and Vivi each only took a small bite or two before deciding they weren’t for them. I think the mix may have wound up just a touch too spicy for Vivi, and Watson just took his obligatory chomp straight out of the side to satisfy us that he’d tried them at all. But Jocelyn and I went back for seconds, and she’s having the rest for lunch today!

Vegan taquitos with our porch, in need of a paint job, in the background



1 head cauliflower
1 pkg mushrooms
3 sundried tomatoes packed in oil plus 1 tbls of that oil
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tsp salt
Corn tortillas

Bean Dip:

1 15-oz can black beans, boiled and drained
1 large tomato
Juice of 1 lime
Salt, garlic powder, cumin, and chili powder to taste


Preheat oven to 425° F. Place the cauliflower and sun dried tomatoes in a food processor and chop into small bits with about the consistency of rice. Meanwhile, sautée the mushrooms in the tomato oil. Once browned and no longer giving out liquid, add the cauliflower rice, tomatoes, and spices. Sautée until dry and a little browned in places.

Wrap the tortillas in damp paper towels and microwave for 1 minute to soften. Place a spoon full of the filling on the Tortilla, wrap, and place Seam side down on baking tray. Bake for about 20 minutes, or until crisp and brown.

While the taquitos are baking, put all of the bean dip ingredients in a food processor and blitz until well-combined. Fine tune the spices to your tastes. Serve all together.