Vegetarian Baked Taquitos are one of the most fun recipes you’ll ever make! I mean, what’s not to like about them? Corn tortillas filled with a ton of vegetarian ingredients like beans and cheese to create a secret filling inside a crispy outer shell, make for the PERFECT week night dinner.


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.


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.


They have been so popular on the site that I even started adding the recipe for families subscribing to One Potato, my organic family friendly meal kid delivery kit company. The feedback has been that they’re a huge hit with the kids and adults! We serve them with salsa and guacamole, so you can have fun using your hands to dip and munch them up.


If you’ve never made them before, watch this Vegetarian Baked Taquitos video to take in a few quick tricks to perfecting the recipe. I guarantee you’ll make them time and time again!


Vegetarian Baked Taquitos

5 from 1 vote
Servings: 3 taquitos
Author: Catherine McCord
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 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 kosher salt
  • 12 corn tortillas


  • Preheat oven to 400 F.
  • Place the beans, corn, cheese, cumin, garlic powder, and salt in a bowl and stir to combine.
  • 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).
  • With one tortilla in front of you place 2 tablespoons of the mixture on the side closest to you and roll it up.*
  • 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.


Calories: 290kcal | Carbohydrates: 37g | Protein: 13g | Fat: 11g | Cholesterol: 30mg | Sodium: 550mg | Fiber: 6g | Sugar: 1g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.


  1. I made mine by mashing my beans then add corn , can of drained green chillies , cumin, pinch of garlic salt , chilli powder. Mixture is ready. I don’t eat cheese but my husband does so I made two different bowls one with cheese one without. Served with homemade avocado sauce,
    Avocado w/ tablespoons of salsa and garlic. Sometimes I add a pinch of chilli powder.

  2. These were good, but I think 20 min in the oven is a better time. Also, totally worth it to double the batch.

  3. These were delicious! I do recommend making a little more to fit into 12 tortillas; I ran out and had to mix up some more with 4 tortillas left. I even added some more some shredded carrot and frozen thawed diced green peppers to some of them. We loved them!

  4. 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.

  5. 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

  6. 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!

  7. […] Vegetarian Baked Taquitos and fresh guacamole […]

  8. […] Sunday-Slow Cooker Chicken Tikka Masala, Peas, Rice and Naan Monday-Leftovers Tuesday-Vegetarian Baked Taquitos (never made these last week) Wednesday- Chili Garlic Beef Stir Fry with Jasmine Coconut Rice (also […]

  9. […] I make adjustments to the recipe, so I will try to do that here as well. Yesterday for lunch I made Weelicious Vegetarian Baked Taquitos . Penelope does eat those, but I suspect she is using the taquito as a vehicle to deliver gobs of […]

  10. 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.

  11. […] can freeze burritos, wraps, pizza, vegetable fritters, taquitos, stuffed cabbage, cornbread, the list goes […]

  12. […] ate this alongside these taquitos from Weelicious, which came to be because I had some extra filling left over from making these […]

  13. 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?

  14. 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!

  15. 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.

  16. 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!

  17. 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?

  18. 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!

  19. […] health, but they’re often not terrible for you if you make them yourself – like these homemade baked taquitos. it’s easier [and healthier] than you might […]

  20. 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!

  21. 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!

  22. 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!

  23. 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.

  24. 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.

  25. 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!

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

  27. 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?

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

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