Photo Credit: OZO™



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How this works



Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dinner
Keyword: mexican, ozo, plant-based, plant-based meat, tacos, taquitos
Servings: 10
Author: OZO™


  • 1 package OZO™ Plant-Based Mexican Seasoned Ground
  • 2 tablespoons vegetable oil
  • 1 4 oz. package cream cheese, softened
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 10 flour and corn tortillas, small
  • Shredded mexican cheese
  • Pico de gallo
  • Queso fresco, crumbled


  • Preheat oven to 425°F. (If using an air fryer, skip this step.)
  • Add oil to a medium nonstick skillet over medium heat, then add OZO Plant-Based Mexican Seasoned Ground and cook until browned and crispy, breaking it up with a spatula as it cooks, about 4-5 minutes. Remove from heat and let cool for 10 minutes.
  • In a medium bowl add the cooked ground, cream cheese, lime juice, cumin, chili powder, salt, and pepper, and stir until combined.
  • Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1 minute, or until warm and soft.
  • Evenly spread about ¼ cup of filling on one end of a tortilla, then sprinkle with 2 tablespoons cheese. Roll up tightly and place seam side down on a plate. Repeat with remaining tortillas.
    - If using an oven: Coat a baking sheet with cooking spray. Place taquitos seam side down and close together on the pan and bake until crispy and golden, about 15-20 minutes.
    - If using an air fryer: Set fryer to 400°F. Place taquitos seam side down and close together on the trays and bake until crispy and golden, about 7-12 minutes.
  • Serve with pico de gallo, crumbled queso fresco, and any other toppings you want!


We recommend using tortillas made with flour and corn if possible; otherwise, the taquitos may split during baking.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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