These plant-based taquitos are already made, so you just crisp them in a hot pan and serve with a quick lime crema to brighten the cheese and chiles. Dinner in minutes for two.

Serves 2. 15 minutes, 12 at the stove.

About 350 calories a serving, 12 g protein, 30 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, lay the taquito bites in a single layer and cook until the exterior is golden and crispy on all sides, turning occasionally, about 8 to 10 minutes total. You'll know they're done when the outside is deep golden brown.10 min
2. While the taquitos cook, make the crema: whisk together 1/2 cup sour cream, 1 minced garlic clove, juice from 1 lime, and salt and pepper to taste in a small bowl. Thin with a splash of water if you prefer it pourable.
3. Transfer the taquitos to plates and serve immediately with the lime crema alongside for dipping.

Note Swap sour cream for Greek yogurt or mayo mixed with lime and garlic. Leftover taquitos reheat well in a 375°F [190°C] oven for 5 minutes. Serve with hot sauce, salsa, or shredded cabbage on the side to stretch the meal.