How to Make Taquitos
Find out how to make vegetarian baked taquitos with this simple recipe! This post was sponsored by Horizon Organic.
Our girls have just gone back to school! We have one in 1st grade and one in her last year of preschool. Getting used to the longer school day of 1st grade and then after-school soccer, ballet, and swimming is definitely an adjustment after summer. One lunch recipe I’ve been meaning to share with you for over a year now, but just haven’t gotten the chance (between being a chauffeur, cook, housekeeper, tantrum tamer, farmer, etc. sometimes it’s hard to blog) is an incredibly easy homemade taquito recipe.
Our girls love taquitos in their lunch boxes, but I even make these for dinner. They also freeze well, so make extra. I prefer to make taquitos myself because it saves money and you can control the quality of ingredients. Considering almost all non-organic corn products these days are GMO, it makes me feel better to choose my own tortillas. And it’s easy and inexpensive to use organic cheese and beans as well. Gluten free friends can easily use gluten free tortillas.
How to Make Baked Taquitos
Little kiddies usually love the simple bean and cheese taquitos, so that’s what I’ve used here, but feel free to spice these up with some green chilis, bell pepper… even shredded carrot will work! Fresh tortillas, especially if you’re using corn tortillas, are easiest to roll. I try to make these the day I buy the tortillas when using corn. Using warm tortillas also helps with rolling. If you’re tortillas start to break when rolling, wrap them in a damp paper towl and microwave for a few seconds to soften, or heat vegetable broth in a frying pan and dip them in with tongs for 2 seconds before filling.
Lay the fillings in a line towards one side of the tortilla. Wrap as tightly as possible and place seam side down on a baking sheet. A spritz of cooking spray helps these baked taquitos crisp up. Sometimes tortillas will try to unwrap. If this happens, you can lay the rolled unbaked taquitos right next to each other like sardines.
For vegan taquitos, use vegan cheese or omit it completely. Creamy fat-free refried black beans with a little nutritional yeast are a great choice if you’re making vegan taquitos.
Then they are rolled up and baked for about 10 minutes and you’re done!
How to Freeze Homemade Taquitos
Homemade baked taquitos are an excellent choice for meal prepping. If you have left over baked taquitos, let them cool completely, then place in a freezer bag or glass storage container. To reheat, just place them back in the oven at 375 degrees F. until warm and crispy, about 10 minutes.
Guacamole or salsa is a must for dipping!
- 1 package small to medium sized tortillas (corn or flour, though flour are easier to roll)
- 1 (15 oz.) can black beans, drained and rinsed
- shredded Mexican or cheddar cheese
- guacamole or salsa for dipping
1. Preheat oven to 425 degrees F. Coat a cookie sheet with cooking spray. 2. Place about a heaping tablespoon of black beans in a line down the tortillas. Top with a heaping tablespoon of cheese. Sprinkling a little more cheese over the rest of the tortillas helps them stick together when rolled, so you can be generous with the cheese. 3. Tightly roll up the tortillas and place on the baking sheet. Coat taquitos with cooking spray and bake for 7 minutes. Turn and bake an additional 3 minutes. If taquitos unroll, try sticking a toothpick through them or tie with baking twine. 4. Serve warm with guacamole and/or salsa.
Vegan Option: Omit the cheese or use your favorite vegan cheese. Gluten Free Option: Use gluten free tortillas. Using warm tortillas also helps with rolling. If you're tortillas start to break when rolling, wrap them in a damp paper towl and microwave for a few seconds to soften, or heat vegetable broth in a frying pan and dip them in with tongs for 2 seconds before filling.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 156 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 3mg Sodium: 170mg Carbohydrates: 28g Fiber: 4g Sugar: 0g Protein: 6g