Quinoa Taquitos

The smokey heat from the chipotle pepper combined with the coolness of cream cheese is the perfect combination for these tasty Quinoa Taquitos.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 228kcal

Author Wendy Polisi

Ingredients

8 ounces tempeh bacon like fakin bacon or bacon of choice ***see note
2 cups cooked quinoa
4 ounces cream cheese softened (I used toffuti vegan cream cheese)
1 chipotle chili in adobo sauce chopped fine
2 tablespoons lime juice
3 cloves garlic
1 tablespoon taco seasoning
2 tablespoons nutritional yeast optional
¼ cup fresh cilantro chopped
¼ cup red onion chopped
8 corn tortillas
Coconut oil for cooking (optional)
Dipping Sauce Sour Cream or Guacamole (optional)

US Customary - Metric

Instructions

Cook bacon according to package directions. Drain on paper towels.
In a medium bowl stir bacon, quinoa, cream cheese, chipotle chili, lime juice, garlic, taco seasoning, nutritional yeast, cilantro and green onions.
Heat the tortillas in a warm skillet until pliable.
Spoon quinoa mixture into tortillas and secure with two toothpicks.
Heat oil in a large skillet over medium heat. Cook until brown on all sides, flipping as necessary. (Alternatively, you can bake at 425 degrees until for 10 minutes, flip and cook an additional 5 – 10 minutes.)

Notes

Calories 223, Fat 9.3g, Carbohydrates 25.5 g, Protein 10.6g, Cholesterol 16 mg, Sodium 58 mg, Fiber 5.5g, Weight Watchers Points Plus 6, Old points 4
If you are gluten free, please note that fakin bacon does have gluten in it. I make my own tempeh bacon using this recipe

Nutrition