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.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
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