Spinach and Mushroom Taquitos




Spinach and Mushroom Taquitos



  • 8 oz baby portabella mushrooms
  • 4 cup fresh spinach leaves
  • 1/2 cup vegan mozzarella cheese
  • 1/2 tsp ground cumin
  • pinch salt
  • 1/2 cup coconut oil (for frying)
  • white corn tortillas
  • 12 avocados
  • fresh cilantro (for garnishing)
  • 1 lime (for garnishing)


  1. In a large cast iron skillet, add the mushrooms and sautee over medium heat with a little coconut oil for a few minutes to soften them
  2. Add the spinach, cumin, salt, and mozzarella- stir to combine and let that sautee stirring occasionally until the spinach leaves are wilted
  3. Heat your corn tortillas in the microwave for about 20 seconds or until they are soft (this makes them easier to roll)
  4. Place your filling in a bowl, clean the skillet out and then heat it again with 1/2 cup coconut oil over medium heat
  5. Fill each tortilla with 1/2-1 tablespoon of filling off center and spread to the edges of the tortilla Tightly roll the tortilla around the filling and if desired, fasten with a toothpick to hold it closed
  6. Make 4 of these and then place them in the oil to fry 2-3 minutes.
  7. As these are frying, make your next 4. You will flip them over to the other side and fry for another couple minutes
  8. ** NOTE: watch closely so they don’t burn! When you take them out of the skillet, place them on a paper towel lined plate
  9. Garnish your taquitos with fresh cilantro leave, avocado, and lime juice.
  10. Serve with salsa and your favorite vegan nacho cheese sauce.




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