Grain-Free Taquitos Two Ways: Salsa Verde Chicken or Bean Mushroom With Spicy Crema (GF, DF, Vegan Option)
Hey There,
I always want to make sure you feel like you can participate in parties & functions despite any allergies & without feeling weighed down, so today I’m sharing a recipe for Grain-Free Taquitos Two Ways: Salsa Verde Chicken or Bean Mushroom With Spicy Crema. It’s gluten free as always, dairy free, & the mushroom bean option is vegan. If you bring these to a party, more people can partake. How inviting?! You’ll be the hero. The serving size is really up to you, but these filling recipes will make roughly 20 taquitos depending on how full you fill them, potentially more.
Salsa Verde Chicken Filling Ingredients:
-1 16oz can organic green salsa
-Filtered or spring water, enough to refill the salsa jar (16oz)
-1 tsp ground cumin
-1/2 tsp salt
-A bit of freshly cracked black pepper
-Dash of cayenne pepper
-Juice of 1 lime
-1 lb. chicken breast
Bean Mushroom Filling Ingredients:
-Avocado oil
-1/2 onion diced, any color
-1 8oz package of mushrooms, stems removed, chopped
-1/2 tsp cumin
-1/4 tsp garlic salt
-Dash of cayenne pepper
-1 can organic refried beans
-1 can organic black beans, rinsed & drained
-1 4oz can green chiles
-Juice of 1/2 lime
Taquito ingredients (beyond fillings):
-Avocado oil
-Grain-free tortillas, like this
-Freshly chopped cilantro
-Scallions, sliced
Spicy Crema Ingredients:
-1 12oz container of sour cream, dairy free (with minimal ingredients)
-2 roma tomatoes
-1/2 avocado
-1/4 white onion
-3 tbsp sriracha
-Juice of 1 lime
-1 garlic clove, smashed
-1/2 tsp salt
Salsa Verde Chicken Filling Directions:
-Whisk green salsa, water, cumin, salt, lime juice, a bit of black pepper, & a dash of cayenne together in a medium pot.
-Heat at a medium-high temperature, submerge the chicken breasts in, & bring to a strong bubbling simmer for 12-18 minutes, until chicken is cooked through & reaches the internal temperature of 165F.
-Once completely cooked, transfer the chicken to rest on a cutting board for 5 minutes.
-In order to reduce & thicken the sauce, allow it to continue simmering until it’s reduced by half. We want it thick enough to coat the chicken without dripping out of the taquitos later. Turn off the heat once desired thickness is reached.
-Shred the chicken, add it back to the pot, & stir to evenly coat with the reduced salsa verde sauce.
-Set aside until you’re ready to fill your taquitos.
Bean Mushroom Filling Directions:
-Warm a bit of avocado oil in a medium pot, roughly 1-2 tbsp, over medium heat.
-Add the onions & sauté until translucent, roughly 5-8 minutes.
-Stir in the mushrooms & sauté until they soften, roughly 5-8 additional minutes.
-Add in cumin, salt, & a dash of cayenne pepper, stir to evenly coat the onions & mushrooms, & sauté until fragrant, roughly 1-2 minutes.
-Add in the refried beans, black beans, green chiles, & lime juice, stir, & cook just until warmed through.
-Taste & adjust seasoning as you like, then set aside until it’s time to make the taquitos.
Taquito Directions:
-Preheat oven to 400F.
-Line a large baking sheet with parchment paper & spray/coat with a bit of avocado oil.
-On a plate or a separate baking sheet, pour a bit of avocado oil down.
-One by one, lightly coat a grain-free tortilla in that avocado oil on both sides, fill with your filling, roll, & transfer to the lined baking sheet. Repeat this step until all taquitos have been made & your fillings have been used up.
-Transfer filled taquitos to the oven & bake for 15-25 minutes, until crispy & beginning to brown. If you want a touch more color, you can set them under the broiler for 1-2 minutes, but be careful not to burn.
-Top with the Spicy Crema (recipe to follow), chopped fresh cilantro, sliced scallions, & any other toppings you might like. Finely chopped white onions, chopped cherry tomatoes, or red pepper flakes go well too. Enjoy!
Spicy Crema Directions:
-Add all ingredients to a food processor or blender. Pulse or blend until completely smooth.
-Taste & adjust seasoning as you like & enjoy! Drizzle this on top of the taquitos or use it as a dip.
Happy cooking! Any leftover fillings or Spicy Crema make for a great grain & veggie bowl the next day (or as a meal prep option), so if you don’t need to make this many taquitos, the leftovers won’t go to waste.
For your health,
Lily