Vegan Taquitos & Sangria Moscato

To quote my spicy soon to be husband "These might be better than Grandma's". I'm sorry, WHAT? Better than Grandma's?! I've been waiting to hear those words since I met him.

I must have done something so very right with these bad boys!

↑ Spicy Fiance ;)                                 

I got the inspiration for these Taquitos from one of my favorite blogs: Fork & Beans! But I decided to tweak it to make it more friendly for my household. I highly recommend making the Pico de Gallo (see below) to add on top of the taquitos. Plus, it makes it look fabulous!

What you are going to need:

Taquitos

1/2 cup of Uncooked Quinoa

1 Red Bell Pepper

1/2 Yellow Onion

2 Cloves of Garlic

2 Tbsp. Olive Oil

1/2 Bag of Vegan Chick'n strips (I used Gardein)

As much Taco Seasoning as you'd like

1 Can Refried Beans (I used Rosarita Vegetarian, check those labels!)

12-15 Corn Tortillas

Directions:

- Preheat oven at 375°

- Place 1/2 Cup of Quinoa into pot with 1 cup of water, heat until boiling. Reduce to a simmer, cover and        cook for another 10-15 minutes until most of the liquid is gone.

- Dice Onion and red bell pepper. Mince garlic. Saute onions, bell pepper and garlic in Olive Oil until onions    are clear in a skillet.

- Cut up Vegan Chik'n strips and place in skillet along with your cooked quinoa.

- Begin to add your taco seasoning little by little until you reach the flavor you would like. 

- Heat up your refried beans in a pot or in the microwave.

- Prepare casserole dish by spraying with Canola Oil Spray or use a small amount of Olive Oil and spread it    all over the dish.

- In a separate skillet, one by one, heat up your corn tortillas 10 seconds on each side and put your taquito      together.

- At one edge of the tortilla spread your refried beans out and place your quinoa/veggie/chik'n mixture onto      the tortilla and roll it up.

- Place each taquito with the edge face down into your casserole dish. 

- Bake for 20-25 minutes, depending on how crunchy you want them.

**For a vegetarian option, just add some mexican cheese.

**For more of a kick, add a little hot sauce.

While you are waiting for your Taquitos to bake make some delish Pico de Gallo! Trust me this is worth the extra time.

What you are going to need:

Pico De Gallo

Red Cherry Tomatoes

Yellow Cherry Tomatoes

1/2 Yellow Onion

1/2 Lime

Handful of Cilantro Leaves

Directions:
- Wash cherry tomatoes and cilantro.
- Throw tomatoes, yellow and cilantro into a food processor or blender.(I used my amazing Ninja blender, if    you choose a blender just press pulse a few times until you almost get a smoothie consistency)
- Pour into a bowl, squeeze in the lime juice, mix it and TADA!

So simple. So delicious. 

P.S.
I also choose a bottle of cheap wine to pair with my homemade taquitos. I had never tried Madria Sangria Moscato before but it was so good and a perfect pair for this dish. I really recommend picking it up for this or any other Mexican inspired meal.

Kharisma made. Damien approved.

Welcome to Rosemary & Wine

Photo Credit: Jess Hunter Photography

Kharisma

Vegan.

Wine lover.

Animal lover.

Microsoft Excel enthusiast.

My Story

For years I was a vegetarian because I love animals but I really struggled with feeling sick constantly. I know now that it was most likely the amount of diary products I was eating on a daily basis. I had never really thought about becoming Vegan until I saw the Cruelty-Free campaign video. It was then I realized that being vegetarian just simply wasn't enough for me. It wasn't enough for the animals.

I began my journey into cruelty-free living in December 2013. I started my trying to purchase only products that hadn't been tested on animals. I can't tell you the amount of time I spent in Target and Walgreen's aisles researching on my phone each brand I had previously loved only to be disappointed that SO MANY companies test on animals.

In January 2014, I decided that I was going to try a vegan diet for one month, to see how my body reacted. I wasn't prepared for the change I was about to go through. Becoming vegan changed my entire body. I felt better. I had more energy. I was having vivid dreams. I could eat a whole meal and I didn't feel like I was dying from the inside out. It was then I decided there was no going back to my previous vegetarian lifestyle.
I had learned too much. I felt too good.

The first few months were a little bit of a struggle. Again, more standing in aisles researching. Reading blogs to find out how I could still drink Starbucks and eat dinner with friends. Then I started cooking at home instead of trying to find a way to eat out. OH MAN! What a difference. The quality of vegan food you can make in your own home FAR surpasses anything you are going to find at a restaurant. You don't need to eat a salad for every meal if you don't want to. You can be vegan and be a normal person. Veganism is a healthier lifestyle but there are many people out there that are doing it for the animals, not for the health benefits. [That's just a plus ;)]

Vegan food CAN taste good.
You don't have to be a health nut to be vegan.
You just have to be strong willed.
Do it for the animals who are innocent, and super cute.

You can do this. I promise. :)