Taquitos

Proudly introducing a family-favorite meal, or appetizer, from my childhood! They’re basically crispy, miniature tacos, rolled up all cute, like cannolis. Chances are you already have all the flavorful fillings needed. They’re grain, gluten, AND dairy free! Perfect freezer-friendly meal prep, and to whip up, as a last minute meal. Taste this healthier-alternative to the classic, store-bought dinner and never look back!

Ingredients:

• 1 pound ground beef, grass-fed

• 1/2 cup scallions, diced

• 1/2 tbsp of each: black pepper, freshly ground, oregano

• 1 tsp of each: cumin, onion powder, paprika

• 1/4 cup goat cheese, crumbled

• 4-6 tortillas of choice

Optional Toppings:

• plant-based queso

• red enchilada sauce

• vegan sour cream

• extra cheese

Directions:

1. Place all the meat in a medium pan, over low-medium heat.

2. Cover and stir occasionally, for 6-8 minutes, or until almost everything is fully cooked (still some pink left).

3. Add the scallions and all of the spices, then stir well.

4. Cover and let cook for an additional 2 minutes.

5. Turn the heat to low, pour the cheese in, then stir and let cook for another minute.

6. Meanwhile, heat the tortillas in one of two ways: over an open burner, and flipping once it starts to bubble or in the microwave for about 15 seconds each.

7. Pile the meat mixture into the tortillas, then add any desired toppings.

8. Enjoy!

Notes:

• Can substitute ground chicken or turkey, for the beef.

• Any cheese is welcome here!

• I used two almond and two cassava flour tortillas.