Well, we are headed into June next week, meanwhile, I’m over here still celebrating Cinco de Mayo… not that I need an excuse to make Mexican food because it’s just so darn delicious. I had this idea to make taquitos, which I’ve never done before, and now I am kicking myself en la cabeza for not making these Spinach + Mushroom Taquitos sooner. They are so easy and so yummy and make the perfect appetizer for your next cookout (or make a great dinner for two).
I took soft corn tortilla shells and stuffed them with a spinach + mushroom and vegan cheese mixture and then topped them with fresh avocado, cilantro, and lime juice. I served them with a vegan nacho cheese sauce that I got from my friend Tamsin over at Cupful of Kale and it was the perfect dip!