Baked Vegetarian Taquitos

Baked Vegetarian Taquitos deliver a crispy, flavorful bite with every roll — perfect for Meatless Monday.

Packed with hearty brown rice, black beans, corn and collard greens, these taquitos get a flavorful boost from taco seasoning and a creamy touch of pumpkin purée.

Be sure to check out all of our family-friendly Mexican recipes!

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Rolled in flour tortillas, baked to golden perfection and served with sour cream, salsa and guacamole for dipping, they make the perfect meatless meal or party snack!

Easy Vegetarian Recipes are always a great option for Meatless Mondays, including this Quinoa Mushroom Spinach Casserole. Or Celebrate with Cinco de Mayo Recipes for the holiday.

Why You’ll Love This Recipe

These pumpkin and black bean taquitos are a fun, flavorful twist on a classic favorite.

• Packed with veggies: Collard greens, corn, black beans and pumpkin make each bite nutritious and hearty.
• Cheesy goodness: Monterey Jack cheese adds melty, savory flavor that kids and adults will love.
• Crispy and satisfying: Baking the tortillas creates a crunchy texture without frying.
• Perfect for dipping: Pair with sour cream, salsa, or guacamole for extra flavor.
• Easy to make: Simple ingredients and steps make this a quick weeknight meal or snack.

Serve these taquitos for a colorful, wholesome meal that’s fun to eat and full of flavor.

What to Serve with Vegetarian Taquitos

These pumpkin and black bean taquitos are a flavorful and hearty dish that pairs beautifully with a variety of complementary sides and meals.

• Mexican-style street corn (elote): The creamy, tangy corn enhances the savory flavors of the taquitos.
• Fresh tomato and avocado salad: Adds lightness and a refreshing contrast to the baked taquitos.
• Spanish rice or cilantro-lime rice: Provides a filling, mildly seasoned base to complement the spiced taquitos.
• Refried beans or black bean dip: Extra beans create a protein-packed side that mirrors the taquitos’ flavors.
• Chilled cucumber or jicama slaw: Adds crunch and brightness to balance the richness of the dish.

Serving these taquitos with fresh, vibrant sides elevates the meal, creating a balanced and satisfying combination of flavors and textures.

Who Invented Taquitos

Taquitos were likely invented in Southern California in the early 20th century.

While rolled tacos have roots in Mexican cuisine, the modern deep-fried version is credited to Ralph Pesqueira Sr., owner of El Indio Mexican Restaurant in San Diego, California, in the 1940s.

He reportedly created taquitos as a convenient, portable meal for workers.

The dish quickly gained popularity and became a staple in both Mexican and Tex-Mex cuisine.

A special thanks to Success Rice for this delicious recipe for Cinco de Mayo.

Vegetarian Taquitos Ingredients

To make these delicious vegetarian taquitos, you’ll need the following ingredients:

• Success Brown Rice
• collard greens
• frozen corn
• canned black beans,
• canned pumpkin puree
• taco seasoning
• flour tortillas (6 inches each)
• Monterey Jack cheese
• olive oil
• sour cream
• salsa
• guacamole
• fresh cilantro

Kitchen Tools You’ll Need

These pumpkin and black bean taquitos make a flavorful and wholesome meal, perfect for a cozy dinner or snack.

Here are the kitchen tools you’ll need:

• Saucepan: to cook the rice with collard greens and corn, and later mix in the black beans, pumpkin, and taco seasoning.
• Measuring cups and spoons: for rice, vegetables, cheese, and seasonings.
• Baking sheet: to arrange the filled tortillas for baking.
• Parchment paper: to line the baking sheet for easy cleanup and prevent sticking.
• Spoon or small scoop: to portion the rice mixture onto the tortillas.
• Pastry brush: to brush olive oil over the taquitos.
• Knife: to chop fresh cilantro for garnish (optional).

With these tools ready, assembling and baking your taquitos will be quick, easy, and mess-free.

How to Make Vegetarian Taquitos

Cook the rice according to package directions, adding collard greens and corn to the water during the last 5 minutes.

Preheat the oven to 450°F. Drain the rice and vegetables, then transfer them to a saucepan. Stir in the black beans, pumpkin purée, and taco seasoning until well combined.

Spoon 1/3 cup of the rice mixture onto the center of a tortilla and sprinkle with 2 tablespoons of Monterey Jack cheese. Roll tightly and place seam-side down on a parchment-lined baking sheet. Repeat with the remaining tortillas, filling, and cheese. Brush the taquitos with olive oil and sprinkle with the remaining cheese.

Bake for 10-15 minutes until the tortillas are crispy and the cheese is melted.

Serve with sour cream, salsa, and guacamole for dipping. Garnish with fresh cilantro.

More Taquito Recipes

Explore more delicious taquito recipes, packed with bold flavors and crispy perfection for any occasion!

• Creamy Baked Chicken Taquitos
• Buffalo Chickpea Vegan Taquitos
• Air Fryer Taquitos with Bacon
• Breakfast Taquitos