• 1 cup finely chopped onion
  • 1 cup finely chopped red bell pepper
  • 1 clove garlic, minced
  • 1/4 – 1/2 cup of water or broth
  • 1 ½ cups chopped fresh mushrooms—white, Cremini, or baby Portobello
  • 1 15-oz can black beans, rinsed and drained
  • 1 tablespoons tomato paste
  • 4 teaspoons taco seasoning, salt-free if possible
  • 2 cups riced cauliflower
  • 1/3 cup chopped walnuts (optional)
  • Zest of 1/2 lemon, or whole lime (optional)
  • 1 tablespoon lemon or lime juice
  • 1/4-1/2 teaspoon sea salt (optional)
  • 10 5-inch corn tortillas

Inspired by Darshana Thacker, Forks Over Knives

Vegan sour cream
Hot sauce


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.