Creamy Ground Turkey and Vegetable Taquitos

I’ve been craving Taquitos for a while, and when I realized I had 2 lbs of ground turkey in my freezer, I knew exactly what I was going to do. One of the reasons I loved this recipe is that it is jam packed with vegetables, cheesy goodness, and the crunchy deliciousness of almond flour tortillas. Personally? I think the texture of almond flour tortillas are just incredible with this recipe — but you could really use your favorite tortilla. Traditionally, taquitos are made with corn tortillas, but when I made this one, I only had flour and almond flour ones — so that’s what I used.

First, you’re going to start with sautéing your vegetables. This recipe calls for onions, 2 types of bell peppers, and poblano peppers (my favorite). I also added mushrooms and about 6 cloves of fresh garlic.

The first thing you’re going to do is saute your chopped vegetables in around 2 tablespoons of hot oil. I used olive oil here, but you could use coconut oil or avocado oil as well. Cook those onions and peppers for about 5-7 minutes until soft, then add your mushrooms and garlic.

Saute your vegetables for 5 more minutes. Add the garlic and saute until fragrant, then adding half the spices. Toast the spices for 30 seconds and then transfer to a bowl with the blog of cream cheese. Stir together and add the lime juice.

Add the ground turkey to the hot pan adding the spices and chipotle peppers. Stir and cook until the turkey is browned and the water reduced.

Now it’s time to assemble the taquitos. Add the browned meat and spices to the creamy vegetable mixture and stir. Add in your grated cheese and stir until incorporated. Taste and adjust the salt as needed. Then take your warmed tortillas and put about 1/4 cup of the mixture in the middle of the tortilla. Roll it up and place on a lined baking sheet.

Once they’re assembled, it’s time to bake. Your oven should be preheated to 450 and you’re going to want to make sure you rub the outsides of the tortilla in olive oil. These should bake at 450 for 7-8 minutes on each side until browned and toasted. Serve with the honeyed avocado crema, salsa, and sour cream for dipping!

Creamy Ground Turkey and Vegetable Taquitos

45 minutes - serves 4-6

2 tbs oil, plus more for rubbing on tortillas

20 tortillas (I used a mix of Mission Almond Flour and plain white flour tortillas)

1 purple onion sliced

1/2 red bell pepper sliced

1/2 yellow pepper sliced

1 poblano pepper sliced

1 cup diced mushrooms

6 cloves garlic minced

2 lbs turkey

1 tbs paprika

1/2 tbs cumin

1 tbs chili powder

1 chipotle pepper in adobo sauce diced

1 tsp crushed red pepper (optional)

1 tsp dried parsley

1 tsp dried oregano

1 block cream cheese, softened

Juice of 2 limes

Salt

Pepper

Avocado Crema

2 avocados

juice of 1 lime

1 garlic clove

1 tbs honey

salt

1. Preheat oven to 450.

2. Saute the onions & peppers on medium heat for 8-10 minutes until softened. Add in the mushrooms and garlic. Cook for 5 minutes longer until mushrooms are softened. Then add half the spices, salt & pepper, stirring until spices are fragrant — 45 seconds to 1 minute.

3. Dump the cream cheese in a mixing bowl, and add the vegetable mixture to it, stirring until incorporated.

4. Add the ground turkey to hot pan with the rest of the spices and chipotle pepper. Brown the turkey and spices until turkey is cooked through and any water is evaporated. Add the cooked meat and spices to the vegetable cream cheese mixture. Fold in the cheese (😂 ).

5. Warm the tortillas in the microwave until pliable — about 45 seconds. Add about 1/4 cup of the mixture to the middle of a tortilla and roll tightly. Place on a parchment lined baking sheet. Once all are assembled, brush oil on the outside of the taquitos.

6. Bake the taquitos for 6-8 minutes on each side until browned and crunchy on the outside.

7. While baking, make the avocado crema sauce by adding all ingredients to a blender and blending on high until smooth.

8. Serve the taquitos with chopped cilantro, a squeeze of lime juice, salsa, sour cream, and the avocado crema. You could also serve it with the Cilantro Yogurt dipping sauce from my Sheet Pan Aloo Jeera recipe.