Vegetarian Baked Taquitos

Vegetarian Baked Taquitos from Weelicious

I first heard of taquitos as a kid. The word was seemingly repeated endlessly in Taco Bell commercials and since my brother and I spent a good deal of our time with our eyes glued to the television, taquitos became ingrained in my brain. And although I may have loved saying the word (mimicking the announcer in the commercial), I honestly had no idea what taquitos actually were until years later.

Vegetarian Baked Taquitos from Weelicious

Traditionally, taquitos are tortillas rolled up around a filling of beef, chicken and/or cheese and then deep-fried until crispy. You can get them at Mexican restaurants or in the freezer section of the supermarket, but making them yourself is incredibly easy (and relatively inexpensive).

My version, Vegetarian Baked Taquitos, are kid-friendly and much healthier then their deep-fried cousins. By baking the taquitos instead of frying them, the tortillas still turn out incredibly toasty and crunchy and the black bean/corn/mixed cheese filling still gets melty and gooey, but you lose all the grease. You can freeze the taquitos before you bake them so you always have some on hand for a quick lunch or dinner, and you can easily quadruple the recipe if you are cooking for a crowd.

Vegetarian Baked Taquitos from Weelicious

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Vegetarian Baked Taquitos (12)

Prep Time: 15 mins Cook Time: 25 mins

egg free

nut free

Ingredients

  • 1/2 cup cooked black beans
  • 1/2 cup frozen corn kernels, defrosted
  • 1 cup shredded mexican blend cheese
  • 1 teaspoon ground cumin
  • 1/4 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 12 corn tortillas

Preparation

1. Preheat oven to 400 F.

2. Place the beans, corn, cheese, cumin, garlic powder, and salt in a bowl and stir to combine.

3. Place two corn tortillas at a time in between two sheets of damp paper towel and microwave for 20-30 seconds to loosen (this will prevent the tortillas from cracking when they are rolled).

4. With one tortilla in front of you place 2 tablespoons of the mixture on the side closest to you and roll it up.*

5. Place the taquitos seam-side down on a foil-lined cookie sheet, spray the tops lightly with cooking oil and bake for 25 minutes.



* If needed, use a toothpick to hold TAQUITO secure and remove it after baking.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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38 comments

  • Samantha McKenzie

    Your chicken taquitos are always a hit at my house! I can't wait to try the vegetarian version!

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  • Mmj

    Hello! Can't wait to try this but do you have any recommendations on loosening up the tortillas if you don't have a microwave?

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    • Kathy

      to soften the tortillas you can dip them briefly in boiling water or in a skillet with heated olive oil.

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    • Catherine McCord

      You can place them in a steamer pot over boiling water! Or wrap them in foil and place them in a 350 oven for 5-10 minutes!

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    • Julie

      When I make taquitos I like to oil the tortillas, lay them flat on baking sheets, and sprinkle with cheese. Pop them in the oven until the cheese melts, then pull them out, add the filling, roll them and pop them back I to the oven. This would eliminate the need for the microwave.

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  • Heidi

    Do you think these would hold up well in a lunch box? Looking for healthy ideas for summer camp lunches for a 4 yr old.

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    • Catherine McCord

      Yes! I put them in my kids lunches!

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  • Emily Mraule

    Looks delicious. Making these tonight!

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  • Lisa

    Hi! My family is not a fan of beans, any suggestions on what I can substitute those with?

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    • Mary Lynch

      I finely dice mushrooms and sauté them. I use them instead of beans.

      leave a comment

  • Jennifer Torres

    I have fresh corn to use up and a friend on mine passed on some left over corn tortillas from a birthday party-- this is what's for dinner tonight! We love your chicken taquitos, I'm sure these will be a hot too, thanks!

    leave a comment

  • Kari

    Thank you for another great recipe! Made these tonight but I didn't have corn tortillas on hand, only sprouted whole wheat, and they worked great!

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  • Reena

    Can these be frozen? Looking for veggie recipes to keep in the freezer for a rainy day!

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    • Catherine McCord

      Yes! I like to freeze them before I bake them. After step four, place the filled taquitos, seam side down, on a baking sheet or in a baking dish, and place that in the freezer for about 30 minutes. Then transfer the frozen taquitos to a zipper bag for up to 4 months. Place the frozen taquitos in a 400F oven for 25-30 minutes!

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  • Kasey

    These look so much better than any taquitos I've ever eaten. xoxo

    leave a comment

  • Ruth Pinnell

    The best of both worlds - last time I made your chicken taquito recipe, I added some leftover fresh corn and black beans I had on hand!

    leave a comment

  • Bschulman

    These are great. So easy and healthy. Taste as good or better than store-bought fried taquitos. I definitely need to use toothpicks, but that worked out fine. p.s. I think your instruction #2 is meant to include the garlic powder mixed in there too?

    leave a comment

  • Rachel

    Can these be made ahead of time (a day or a few hours?)...I'd like to make a large batch of these and your cheesy chicken taquitos but can't serve them right away. Are they good to eat at room temp? Thanks!

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  • Sara

    Assembly takes great skill. I managed to get 11 done and looking ok when I set them on the cookie sheet only to have 9 of them bust out of their tortillas like the hulk busting out of his shirt. Cooking time of 25 mins may have been too long - a large part of the ends were too crispy for my tot to eat so I had to cut them all off for him. Tasted good. A nice vehicle for salsa.

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  • Rebekah

    Just tried these out. The mix is yummy but I couldn't keep the tortillas from breaking! Any suggestions? I tried the damp cloths in microwave, still broke. Ended up using the mix for tostadas!

    leave a comment

  • Patty

    These were great! My 3 year old daughter helped me make them (and eat them!)
    Can you please share the nutritional info for this recipe?

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  • Adlerm

    Can you freeze these after you bake them? I made these tonight and have a bunch leftover!

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  • Nicole

    These were fabulous! Even my meat loving husband was satisfied with these.

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  • Olivia

    We don't have a microwave so I made these by speeding out the tortillas in a small frying pan and putting a smidge of water in the pan once hot to create a steam and covered with a lid. This helped soften the tortillas, helpful to flip the stack halfway. I only cooked for 17min. Also added a thin strip of cheese since no time to shred :) Used hominy in place of corn since out of corn.

    leave a comment

  • Rachel

    My husban loved these! They were very good!

    leave a comment

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  • Lcurry

    i;ve even smushed some pureed baked sweet potato in these (omitting the corn kernels); what a great mix with the black beans! My kids adore these!

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  • Liz

    These sound good and not so fattening. Thank you.

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    • McCord

      We love them in our house!

      leave a comment

  • Nicole

    Since my black beans are always frozen I heat them up a little bit and add some frozen spinach. Easy way to sneak in a little green. Yummy recipe

    leave a comment

  • Offthewaller

    This is a family favorite! When a friend has a baby, we love to bring this as a meal along with a taco salad and some sides.

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    • McCord

      Nice!

      leave a comment