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.