4.67 from 3 votes
Vegan Taquitos with Avocado Crema
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

Vegan Taquitos with Avocado Crema make for the perfect meatless dinner. Full of hearty and healthy flavors. Perfect for Cinco de Mayo too! 

Course: Dinner
Cuisine: gluten free, Healthy, Mexican, Vegan
Servings: 6
Calories: 492 kcal
Author: Vicky Berman
  • 1 cup red lentils
  • 2 and 1/2 cups diced butternut squash
  • 1 can chickpeas
  • 1/2 red onion diced
  • 1 cup arugula diced
  • 10-20 vegan gluten free corn tortillas depending on the size
  • additional olive oil for brushing
  • For the sauce:
  • 2 small avocados
  • 1 clove garlic chopped
  • 1 lime juiced
  • 1 small red chili pepper diced (optional - depending on your desired spice level)
  • 2 tablespoon extra virgin olive oil
  • 4 tablespoons coconut milk
  1. Preheat oven to 400 degrees F.
  2. Combine red lentils and squash in a pot. Add 2 cups water and cook until lentils and squash are soft and cooked through. Drain.
  3. In a large bowl mash chickpeas and add the squash lentil mix. Mash into a smooth dry mixture. Add red onions, arugula, and salt and pepper to taste.
  4. Divide the mix evenly among the tortillas, a few tablespoons per tortilla and roll them up.
  5. Place tortillas side by side on baking sheet, seam side down.
  6. Brush the tortillas with additional olive oil.
  7. Bake for 20-25 minutes until tops are browned and look crisped up.
  8. In a blender combine the sauce ingredients, avocados, garlic, lime juice, red chili pepper (optional), olive oil and coconut milk. Blend until smooth.
  9. Serve tacquitos with avocado crema.