Zesty Taquitos with Plant-Based Mozzarella
with Chicken, Beyond Meat® and Guacamole
Taquitos are a traditional Mexican street food that are typically deep fried. We’ve baked ours instead for a healthy twist! They crisp beautifully in the oven while the cheesy centre melts.
Ingredients: Chicken tenders • Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Roma tomatoes • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Shallot • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Beyond Meat®
6 unit
Flour Tortillas
(Contains Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)
3 tbsp
Guacamole
1 unit
Lime
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
¾ cup
Plant-Based Mozzarella Cheese, shredded
1 unit
Tomato
1 unit
Shallot
7 g
Cilantro
1 unit
Sweet Bell Pepper
310 g
Chicken Breast Tenders
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Peel, then mince shallot.
- Roughly chop cilantro.
- Cut tomato into 1/4-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
- Combine tomatoes, shallots, lime zest, half the cilantro, 1 tsp (2 tsp) lime juice and 1/2 tsp (1 tsp) sugar in a medium bowl. Set aside.
- Add guacamole, remaining cilantro and remaining lime juice to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
- Heat the same pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® and peppers.
- Cook, breaking up Beyond Meat® into smaller pieces, until crisp, 4-5 min.**
- Carefully drain and discard excess fat.
- Add Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min.
- Season with salt and pepper.
- Add tomato sauce base and 1/4 cup (1/2 cup) water to the pan with Beyond Meat®. Stir to combine.
- Thinly slice chicken and add to the pan.
- On a clean surface, arrange tortillas.
- Using a slotted spoon, divide Beyond Meat® mixture down the middle of each tortilla. Sprinkle cheese over top.
- Roll tortillas tightly over filling, then arrange taquitos on a parchment-lined baking sheet, seam-side down.
- Brush taquitos with 1 tbsp (2 tbsp) oil.
- Bake in the middle of the oven until golden-brown, 6-8 min.
- Divide taquitos between plates.
- Dollop with guacamole and tomato salsa.
- Squeeze a lime wedge over top, if desired.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
Thinly slice chicken. Add chicken to pan with filling.
