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.
We serve them with salsa and guacamole, so you can have fun using your hands to dip and munch them up. If you’re looking for more vegetarian Mexican-inspired recipes try out my Vegetarian Crunchwrap Supreme, Vegetarian Enchilada Casserole, Vegetarian Sheet Pan Nachos or Vegetarian Chimichangas!
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
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 kosher salt
- 12 corn tortillas
Instructions
- 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.
Video
Notes
- If needed, use a toothpick to hold TAQUITO secure and remove it after baking.
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!
[…] Get the Recipe: https://weelicious.com/2014/06/01/vegetarian-baked-taquitos/ […]
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My husban loved these! They were very good!
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.
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[…] ate this alongside these taquitos from Weelicious, which came to be because I had some extra filling left over from making these […]
These were fabulous! Even my meat loving husband was satisfied with these.
Can you freeze these after you bake them? I made these tonight and have a bunch leftover!
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?
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!
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.
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!
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?