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15 minutes
11-17 minutes


OZO™ Plant-Based Mexican Seasoned Ground 1 Package
Vegetable oil 2 Tablespoons
Cream cheese, softened 4 oz. Package
Lime juice 2 Tablespoons
Ground cumin ½ Teaspoon
Chili powder ¼ Teaspoon
Kosher salt ¼ Teaspoon
Ground black pepper ¼ Teaspoon
Flour-and-corn tortillas, small 10-12 Small Items
Shredded Mexican cheese 1¼ Cup
Pico de gallo
Queso fresco, crumbled
Plant-based Mexican Seasoned Ground


Step 1
Preheat oven to 425°F. (If using an air fryer, skip this step.)
Step 2
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.
Step 3
In a medium bowl add the cooked ground, cream cheese, lime juice, cumin, chili powder, salt, and pepper, and stir until combined.
Step 4
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.
Step 5
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.
1. 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.
2. 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.
Step 6
Serve with pico de gallo, crumbled queso fresco, and any other toppings you want!


Note: We recommend using tortillas made with flour and corn if possible; otherwise the taquitos may split during baking.

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