Inspired by Darshana Thacker, Forks Over Knives
Vegan sour cream
Put chopped onion into a medium-hot pan (preferably non-stick) and let lightly brown while stirring in a tablespoon at a time of water or broth to prevent burning.
Add the bell pepper and garlic. Stir to combine and add a bit more broth to prevent sticking and over-browning…2-3 minutes.
Add the mushroom. Cook & stir until they have released their juice and the pan is nearly dry.
Add the black beans, tomato paste and taco seasonings and stir in broth to make a bit moist.
Add the riced cauliflower and walnuts (if using). Cook 2-3 minutes longer.
Remove from the heat and add lemon juice and salt. Taste and adjust seasonings.
To warm tortillas lay 5 at a time on a plate, cover with a damp paper towel, and microwave for 30 seconds or until warm and pliable. Lay a warm tortilla on a clean surface and spoon several tablespoons of filling horizontally across lower middle. Roll up the tortilla tightly, starting from edge closest to you. Place assembled taquitos on a tray lined with a kitchen towel. Keep covered until all are filled. Put in 375 F air fryer, possibly in batches, for 10-12 minutes, or until crisp and slightly brown around edges. Serve with condiments.