Vegetarian Taquitos Recipe Easy and Delicious Ideas

Looking for a delicious, crispy, and wholesome snack or meal that’s packed with flavor and totally vegetarian? Our Vegetarian Taquitos Recipe is here to satisfy your cravings!

Taquitos, traditionally filled with meat, are a beloved Mexican street food known for their crunchy exterior and savory filling. In this vegetarian twist, we use a vibrant medley of fresh vegetables, black beans, and spices to create a filling that’s both hearty and nutritious.

Whether you’re cooking for family, friends, or just treating yourself, these taquitos are super easy to make and perfect for any occasion.

The beauty of this recipe lies in its versatility and simplicity. You can bake or fry them, customize the filling with your favorite veggies, and serve them with a variety of dips and salsas.

Plus, they’re great for meal prepping or party appetizers. If you love Mexican flavors and crave something crispy on the outside with a soft, flavorful inside, keep reading to learn how to make these irresistible vegetarian taquitos!

Why You’ll Love This Recipe

Vegetarian taquitos offer a perfect balance of crunch and zest, making them a crowd-pleaser every time. Here’s why this recipe stands out:

• Simple ingredients: Most of what you need is probably already in your pantry or fridge.
• Customizable filling: You can easily swap or add veggies to suit your taste or what’s in season.
• Healthier cooking options: Bake them for a lighter version or pan-fry for the classic crispiness.
• Perfect for any meal: Serve them as snacks, appetizers, or a main dish.
• Great for meal prep: Make a batch ahead, freeze, and reheat when you want a quick bite.

This recipe is a fantastic gateway into exploring more vegetarian Mexican dishes, and if you love experimenting with veggies, check out our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners for more inspiration!

Ingredients

• 12 corn tortillas (soft, for rolling)
• 1 cup black beans (cooked or canned, drained and rinsed)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 large bell pepper (finely diced; any color)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend; optional for vegetarian, omit for vegan)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil (for sautéing)
• Cooking spray or additional oil (for baking/frying)

Equipment

• Large skillet or frying pan
• Mixing bowl
• Baking sheet (if baking)
• Parchment paper (optional, for baking)
• Tongs or spatula
• Paper towels (for draining if frying)
• Small bowl of water (to soften tortillas)

Instructions

1. Prepare the filling: Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, sauté until fragrant and translucent, about 3-4 minutes.
2. Add vegetables and spices: Stir in the diced bell pepper, corn, black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5-6 minutes until veggies are tender and flavors meld together.
3. Mix in cheese (optional): Remove the skillet from heat and stir in the shredded cheese until melted and combined. If you want a vegan version, skip this step or use a plant-based cheese alternative.
4. Warm tortillas: To make the tortillas pliable, dip each tortilla in warm water for a few seconds or microwave them covered with a damp paper towel for 20-30 seconds.
5. Fill and roll: Place about 2-3 tablespoons of the filling onto each tortilla near one edge. Roll tightly into a cigar shape (taquito). Secure with a toothpick if needed.
6. Cook the taquitos: For baking: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange taquitos seam-side down. Spray lightly with cooking spray. Bake for 15-20 minutes or until golden and crispy, flipping halfway through.
7. For frying: Heat about 1/2 inch of oil in a skillet over medium-high heat. Fry taquitos, seam side down first, turning occasionally until all sides are crispy and golden, about 3-4 minutes per side. Drain on paper towels.
8. Serve immediately: Enjoy your taquitos hot with your favorite salsa, guacamole, or sour cream.

Tips & Variations

“For extra crispiness, brush your taquitos with a little oil before baking, and don’t overcrowd the baking sheet.”

• Make it vegan: Skip the cheese or substitute with vegan cheese, and choose oil-based toppings like guacamole or salsa verde.
• Add heat: Incorporate diced jalapeños or chipotle powder into the filling for a spicy kick.
• Different fillings: Try mashed sweet potatoes, sautéed mushrooms, or roasted zucchini for a different flavor profile.
• Make ahead: Prepare the filling and roll the taquitos ahead of time. Freeze them on a tray, then transfer to a freezer bag. Bake or fry straight from frozen, adding a few extra minutes to cook time.
• Serving dips: Sour cream, guacamole, pico de gallo, or a creamy chipotle sauce are fantastic options.

Nutrition Facts

Keep in mind, nutritional values vary depending on cheese use and cooking method. Baking generally results in less fat than frying.

Serving Suggestions

Vegetarian taquitos are incredibly versatile and pair well with a variety of sides and dips. Here are some ideas to elevate your meal:

• Serve with a fresh Peruvian vegetable salad for a bright, tangy complement.
• Pair with guacamole, pico de gallo, or a creamy vegan bechamel sauce for dipping.
• Accompany with Mexican rice or a zesty black bean salad for a filling meal.
• For a fun twist, crumble leftover taquitos over a green salad to add crunch and flavor.

Conclusion

Making vegetarian taquitos at home is a fun and rewarding culinary experience that brings the vibrant flavors of Mexican cuisine right to your kitchen. With simple ingredients and straightforward steps, you can create a dish that’s crispy, flavorful, and satisfying without any meat.

Whether you bake or fry them, these taquitos make for a perfect snack, appetizer, or main course that everyone will love.

Not only are these taquitos delicious, but they also offer a great way to include more plant-based meals in your diet. Plus, they freeze well, making meal prep a breeze for busy days.

If you enjoyed this recipe, be sure to explore more vegetarian delights on our site like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try our Vegan Bread Machine Recipe for Soft, Delicious Loaves to round out your cooking repertoire.

Happy cooking and buen provecho!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Taquitos”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Crispy and flavorful vegetarian taquitos filled with black beans, corn, and cheese. Perfect as a snack or main dish with your favorite dipping sauce.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “8 taquitos”, “recipeIngredient”: [“8 small corn tortillas”, “1 cup canned black beans, drained and rinsed”, “1/2 cup corn kernels”, “1/2 cup shredded cheddar cheese”, “1/4 cup diced red bell pepper”, “1/4 cup diced onion”, “1 clove garlic, minced”, “1 teaspoon ground cumin”, “1/2 teaspoon chili powder”, “Salt and pepper to taste”, “2 tablespoons olive oil”, “Fresh cilantro for garnish (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a bowl, mix black beans, corn, cheese, bell pepper, onion, garlic, cumin, chili powder, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Warm tortillas slightly to make them pliable.”}, {“@type”: “HowToStep”, “text”: “Spoon about 2 tablespoons of filling onto each tortilla and roll tightly.”}, {“@type”: “HowToStep”, “text”: “Place rolled taquitos seam-side down on a baking sheet.”}, {“@type”: “HowToStep”, “text”: “Brush taquitos with olive oil.”}, {“@type”: “HowToStep”, “text”: “Bake for 15-20 minutes until crispy and golden.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh cilantro before serving.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “7 g”, “fatContent”: “7 g”, “carbohydrateContent”: “22 g”}}