Put all ingredients in a food processor and blend until smooth.
Warm the tortillas to make them softer and able to stick together to seal the taquitos. Wrap them in damp paper towels, then wrap that in a kitchen towel. Heat them in the microwave for about 1 minute. Check and heat in 15 second increments until soft and pliable. The kitchen towel helps seal in the heat to almost steam the tortillas.
Carefully so you don’t burn yourself, put 1 ½ -3 tablespoons (depending on tortilla size) of filling in the center of a tortilla.
Fold over the edge so that it lands in the middle of the filling, exposing a little bit on the edge. This will help seal the taquito.
Roll on the tighter side, but not so tight that you squeeze out all the filling. You want the edge of the tortilla to seal down with a bit of filling.
Place on a parchment lined cookie sheet. Repeat until done.
Bake for 30-35 minutes until crisp.
Serve fresh with toppings of choice!
Notes
This recipe works great with almost any veggie, but avoid any that have super strong flavors. I love zucchini, spinach and mushrooms.
Because a food processor is recommended for this recipe, I suggest you soak the cashews so they puree easier. You can also grind them dry with a coffee grinder.
The amount of salt will depend on if your veggies have been cooked with salt. If using leftovers, then don’t add any extra salt until you try the filling.
The filling makes about 2 cups.
Serving size is 1 regular sized taquito or 2 mini sized.
This recipe makes 9 regular sized taquitos or 18 mini ones.
Nutrition info is for the taquitos only.
Tips to prep ahead:
Make the filling and store in fridge or freeze until ready to use. You can also make the taquitos and freeze them for later use.