I’ve been in a dinner funk lately. I don’t want to clean the kitchen. I don’t want to chop any veggies or even go to the grocery store to buy them. I just want an extra delicious dinner waiting for me when I get home. Asking too much?
Apparently the only thing I have actually been buying at the store lately is cauliflower, because my fridge is overflowing with it. After a complicated day, I wanted a super simple meal. Lots of flavor, minimal ingredients (obviously, because my cupboards are pretty bare). I bought a package of corn tortillas a little while ago and have been obsessed with making taquitos on the stove, so taquitos it was!
We definitely had some reservations about eating what’s basically a tube of cauliflower, but it’s crazy delicious. All of the complex, Mexican-y flavor I want, with the vegetable goodness I actually need. Serve with some guac and sour cream / Greek yogurt and you’re gonna have a good time. Bonus, when I was cooking the cauliflower it looked like I had ground turkey mixed in. It definitely didn’t taste like turkey (err, or at least what I imagine turkey tastes like) but if you have anyone in your family that thinks it isn’t a meal if it doesn’t have meat, at least they won’t know until they bite into their dinner. <– psst, if you think that, then I haven’t eaten a meal since 2001.
3 – 4 oz Cheese (regular or vegan, we used a sharp cheddar), cut into strips
16 corn tortillas
In a nonstick pan, combine the cauliflower, salsa, and taco seasoning. Heat over medium and cover, stirring occasionally. Cook until your desired texture is reached (I left mine with a little crunch for texture).
Scoop the mixture into a strainer and let any excess liquid drip off. If you stir it, excess liquid will shake out a little faster.
Clean out the skillet and reheat over medium/high.
Microwave the tortillas until soft (about 30 seconds for all of them). Place a little of the cheese in a line across the middle and top with a couple of spoonfuls of cauliflower. Roll tightly in a cigar shape.
Spritz the pan with nonstick spray (or lightly brush with olive oil) and place the taquitos seam side down in the pan and cook until brown and crispy. Roll a quarter or third turn and continue to cook until all sides are crispy. Reheat until all are cooked.
Serve hot with guac, salsa, sour cream, or Greek yogurt.
The tricks to getting these to stay rolled properly are 1. roll VERY tightly 2. roll these as you’re cooking, so you can place the taquitos right into the hot pan 3. be mindful when you flip these so you don’t pull them apart.
If 16 taquitos is too many for you, refrigerate or freeze the filling and make the rest later. The filling also makes a tasty side dish.