Thai Vegetable Taquitos with Peanut Sauce

Sometimes I do very silly things. Example number one: I manage to walk into large, non-movable objects all the time (oh hey there kitchen counter, didn’t see ya!).

Example two: I have a tendency to talk to the dog when we’re home alone. <— Chatty cathy over here cannot go long periods of time without talking to SOMEONE. And yes, the dog totally counts.

Example three: I’ve been sitting on this recipe for thai vegetable taquitos for well over a year.

Filled with colorful veggies, cashews and fresh ginger, these baked thai vegetable taquitos are a family favorite! Served with an orange peanut sauce for dipping!

Why you ask? I have no idea.

I tested the taquitos again this past weekend since it had been so long, and yup, they are definitely still a family favorite. See what I mean? Pure silliness!

But! We are fixing this taquito situation today! {I make no promises on the walking into counters / talking to the dog dilemmas – I foresee no changes to either of those in my future!}

So, let’s chat about this recipe. We start with a filling packed with colorful veggies, fresh ginger, cashews and cilantro. We roll the filling up inside flour tortillas, before baking them to crispy perfection in the oven. They are satisfying yet light, if you will.

And did I mention the orange-y, peanut-y sauce for dipping? I will not judge if you decide to double the sauce … I mean we all know that dipping sauces are just the absolute best.

Filled with colorful veggies, cashews and fresh ginger, these baked thai vegetable taquitos are a family favorite! Served with an orange peanut sauce for dipping!

Like always, let’s cover a few tips & tricks for this dish!

  1. After all the taquitos are assembled and on the baking sheet, we mist them with a touch of olive oil (or nonstick spray) and then sprinkle with some salt. Do not skip the salt!! It is soooo good!
  2. You could absolutely use smaller sized flour tortillas here. You’ll just need to adjust and play with the amount of filling you roll up in each.
  3. After you remove the taquitos from the oven, give them a few minutes to cool down. They will crisp up even more during this time.
  4. As for the peanut sauce. As written, it’s on the thinner side (as you can see from the pictures). Feel free to play around with the sauce to get it exactly to your liking!

In case you were wondering, I’ve totally had that song (when I dip, you dip, we dip!) stuck in my head the entire time I’ve been writing this post. Someone send help.

Filled with colorful veggies, cashews and fresh ginger, these baked thai vegetable taquitos are a family favorite! Served with an orange peanut sauce for dipping!

Yield: 10 large taquitos

Thai Vegetable Taquitos with Peanut Sauce

Prep Time:20 minutes

Cook Time:30 minutes

Total Time:50 minutes

Filled with colorful veggies, cashews and fresh ginger, these baked thai vegetable taquitos are a family favorite! Served with an orange peanut sauce for dipping!

Ingredients:

For the taquitos:

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 large cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 medium red bell pepper, chopped
  • 2 large carrots, peeled and chopped
  • ½ cup raw cashews, chopped
  • ½ cup lightly packed fresh cilantro, chopped
  • 2 teaspoons low sodium soy sauce or tamari
  • pinch of red pepper flakes, or to taste
  • salt, plus extra for sprinkling
  • 10 (8-inch) whole wheat flour tortillas

For the sauce:

  • ¼ cup creamy peanut butter
  • 2 tablespoons water
  • 1 tablespoon orange zest
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon honey (maple syrup for vegan)
  • 1 tablespoon low sodium soy sauce or tamari
  • 1 tablespoon rice vinegar

Directions:

For the taquitos:

  1. Preheat the oven to 400ºF. Line a large baking sheet with parchment paper and set aside.
  2. Set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and ginger and cook for 30 seconds, until fragrant. Add in the pepper and carrots and cook for about 5 minutes, until crisp tender. Remove from the heat and stir in the cashews, cilantro, soy sauce and red pepper flakes. Taste and season with salt / additional red pepper flakes as needed.
  3. Warm the tortillas for about 30 to 45 seconds in the microwave so that they are pliable, then set on a work surface. Spoon about ⅓ cup of filling down the center of each tortilla. Roll up the tortillas tightly, then place seam side down on the prepared baking sheet (leaving space in between each).
  4. Mist the tops of the assembled taquitos lightly with olive oil (or nonstick) cooking spray, then sprinkle lightly with salt. Bake for about 18 to 20 minutes, until crispy and golden brown.

For the sauce:

  1. While the taquitos are baking, add all the ingredients for the sauce to the bowl of a food processor. Process until smooth (if you don’t have a food processor, you can also whisk it all together vigorously in a small bowl – it will take a bit to get it to come together!).
  2. Serve the taquitos with the sauce on the side for dipping.

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