These Crispy Mushroom and Kalamata Olive Taquitos


  • 1 tbs of olive oil
  • 2 cloves of garlic
  • 2 1/2 cups of chopped portobello mushroom
  • 1/2 cup of chopped kalamata olives
  • 1 tbs of chilli powder
  • 1 tsp of cumin
  • 1/2 tsp of paprika
  • 1/2 tsp of salt
  • 1/2 tsp of black pepper
  • 1/4 tsp of oregano
  • 1/4 tsp of red pepper flakes
  • 1/2 cup of chopped yellow onion
  • 1/4 cup of minced jalapeño
  • 6 small spelt flour tortillas
  • 3/4 cup of queso (we used @followyourheart nacho cheese)
  • oil for frying


  1. In a cast iron pan on medium heat add olive oil and garlic, cook until fragrant, now add mushrooms and kalamata olives

  2. Add seasonings to pan and stir well, cook five to ten minutes stirring occasionally

  3. Place mushroom and olive mixture into a blender or food processor and blend until you have a shredded texture (don't over blend)

  4. While the mixture is in the blender add onions and jalapeños into cast iron pan stir for a few minutes then add mushroom and olive mixture, stir until well combined

  5. Line up tortillas and scoop filling onto each one, evenly shape filling and add queso on top

  6. Pour oil into pan enough to cover half of each taquito and heat oil to 350°

  7. Roll each tortilla up keeping them as thin and tight as possible

  8. Once oil is ready place taquitos into pan three at a time and fry for two minutes each side, remove taquitos and repeat process until finished

  9. Allow taquitos to cool and dry for five minutes, garnish with fresh chopped cilantro, fresh squeezed lime and enjoy???? #threebunnies

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