Cauliflower Taquitos with Creamy Chipotle Salsa
These Cauliflower Taquitos with Creamy Chipotle Salsa are so creamy, tangy and delicious! The sauce adds so much flavor to the taquitos!
PREP TIME
10min
COOK TIME
20min
TOTAL TIME
20min
INGREDIENTS
- 1 Package of Riced Cauliflower and Broccoli (I used Del Monte)
- 8-10 Corn Tortillas
- 1 Avocado
- 2 Tbsp Avocado Oil
Creamy Chipotle Salsa
- 3/4 Cup Raw Cashews
- 1 Small White Onion
- 3 Cloves Garlic
- 2-4 Chipotle Peppers (from a can)
- 1/2 Cup Filtered Water
- Juice of a Lime or Lemon
- Pinch of Salt and Pepper
EQUIPMENT
- 1 Blender
- 1 Medium Sized Pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Cover your cashews with hot boiling water! Set aside to soak for 10 minutes or more.
- Strain cashews, place in blender with onion, garlic, filtered water, juice of a lime or lemon, pinch of salt & pepper, and 2-4 chipotle peppers from a can. These peppers can be really spicy so start slow, adding 1-2. Taste and add more if you want it spicier! Blend until smooth.
- In the same pan you cooked the onion and garlic, add the riced cauliflower and broccoli package and cook for 5 minutes. Season with a pinch of salt and pepper then pour in about 1/2 cup of sauce. Mix and cook for an additional 3 minutes.
- On a pan, heat your corn tortillas on both sides and then start assembling your taquitos. Adding 2-3 spoonfuls of your filling and rolling them up. You can pan fry or air fry them. If you choose to air fry brush or spray a little oil on them then place in oven at 400 for 6-7 minutes or until golden and crisp!
- Once out of the oven, smother in your creamy chipotle salsa, too with avocado and enjoy!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
