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–+ servings
Olivia

veggie taquitos

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Crispy veggie taquitos filled with seasoned vegetables and beans. An easy Let’s Veg recipe perfect for snacks, appetizers, or weeknight meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 -6
Course: Breakfast, Side Dish, Snack
Cuisine: Mexican
Calories: 372
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 1 cup bell peppers diced
  • 1 cup zucchini or mushrooms finely chopped
  • 1 cup cooked black beans or refried beans
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • Salt to taste
  • Black pepper to taste
  • Taquitos
  • 10-12 small corn tortillas
  • 1 cup shredded cheese or vegan cheese optional
  • Olive oil spray or additional oil for brushing

Equipment

Crisp Baking Tray

Cooking Instructions
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Heat olive oil in a skillet over medium heat.
  3. Add onion and cook for 3-4 minutes until soft.
  4. Add bell peppers and zucchini or mushrooms. Cook for 5–6 minutes until tender.
  5. Stir in beans, cumin, chili powder, salt, and pepper. Remove from heat.
  6. Warm tortillas briefly so they are pliable.
  7. Spoon filling onto each tortilla and sprinkle with cheese if using.
  8. Roll tightly and place seam-side down on baking sheet.
  9. Lightly brush or spray with oil.
  10. Bake for 18-20 minutes, turning once, until golden and crisp.
  11. Serve warm.

Nutrition

Calories: 372kcalCarbohydrates: 46gProtein: 15gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 28mgSodium: 224mgPotassium: 504mgFiber: 10gSugar: 4gVitamin A: 1593IUVitamin C: 55mgCalcium: 281mgIron: 2mg

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

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