Crock Pot Taco Soup with Potato and Cheese Taquitos
Taco soup and taquitos. Say Whaaaaat?! I couldn't even pretend not to be excited when taking the first bite of this meal. There aren't a ton of vegan slow cooker meals, but whatever I can come up with that turns out delicious you bet I will share it with you!
Ingredients 2 cup vegan beefless grounds 1 can black beans 1 can pinto beans 1 can corn 1 medium onion, chopped 1 can tomatoes w/ chilies 2 can diced tomatoes, I used seasoned tomatoes 1 envelope of vegetable soup mix 1 - 32oz vegetable broth 2 - 8oz tomato sauce cans 1 envelope taco seasoning 1 bell pepper, chopped 1 tbsp cornstarch salt and pepper to taste
Taquitos 3 cup mashed potaoes, cooked 1/2 cup vegan cheddar cheese Corn tortillas Oil for frying
Directions Add all ingredients into a crock pot on high, and cook for 4 hours. (Does not have to be exactly 4 hour. You can cook for less.
While the taco soup is cooking, prepare the taquitos.
Mix mashed potatoes and cheese together in a bowl.
Fill each corn tortilla with 3 tbsp of mashed potatoes. Add a dot of mashed potatoes to one edge to serve as a sealer. Roll the tortillas.
Fry the tortillas in enough oil to cover them at least half way, or deep fry. Flip and fry until then have turned slightly golden in color.
Once the soup is finished you can garnish with extra corn, avocado, cheese and cilantro (optional). Serve the taquitos along side soup, and all that is left to do now is ENJOY!