Veggie taquitos are made for sharing. Crisp on the outside, warm and flavorful inside, they turn simple vegetables into something snackable and satisfying. Whether baked or pan-fried, they’re the kind of food that disappears fast once it hits the table.
This is Let’s Veg comfort with crunch and ease.
veggie taquitos
Crispy veggie taquitos filled with seasoned vegetables and beans. An easy Let’s Veg recipe perfect for snacks, appetizers, or weeknight meals.
Ingredients
Equipment
Cooking Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat.
- Add onion and cook for 3-4 minutes until soft.
- Add bell peppers and zucchini or mushrooms. Cook for 5–6 minutes until tender.
- Stir in beans, cumin, chili powder, salt, and pepper. Remove from heat.
- Warm tortillas briefly so they are pliable.
- Spoon filling onto each tortilla and sprinkle with cheese if using.
- Roll tightly and place seam-side down on baking sheet.
- Lightly brush or spray with oil.
- Bake for 18-20 minutes, turning once, until golden and crisp.
- Serve warm.
Nutrition
Notes
Pan-fry in shallow oil for extra crispiness
Add corn or spinach to the filling for variety
Serve with salsa, guacamole, or yogurt dip