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!
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.
This post contains affiliate links.
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.
Farberware Color 9-Piece Plastic Measuring Cups and Spoons Set
Umite Chef Mixing Bowls with Airtight Lids, 18 PiecePlastic Cutting Board, Set of 4 with Storage StandCuisinart 12-Piece Kitchen Knife Set
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
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.
Cuisinart 12-Piece Kitchen Knife SetMixing Bowls with LidsPlastic Cutting Board, Set of 4Plastic Measuring Cups and Spoons Set
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
For more mouth-watering Mexican recipes:
The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach
The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of MexicoPati Jinich Treasures Of The Mexican Table: Classic Recipes, Local SecretsMi Cocina: Recipes and Rapture from My Kitchen in Mexico
Baked Vegetarian Taquitos
Baked Vegetarian Taquitos deliver a crispy, flavorful bite with every roll -- perfect for Meatless Monday.
Ingredients
- 1 bag Success Brown Rice
- 1 cup shredded collard greens, packed
- 1/4 cup frozen corn
- 1 cup canned black beans, drained and rinsed
- 2/3 cup canned pumpkin puree
- 1 1/2 tablespoons taco seasoning
- 8 flour tortillas (6 inches each)
- 1 cup Monterey Jack cheese, shredded
- 2 tablespoons olive oil
- sour cream, for dipping
- salsa, for dipping
- guacamole, for dipping
- fresh cilantro, for garnish
Instructions
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 637Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 27mgSodium: 1121mgCarbohydrates: 82gFiber: 12gSugar: 3gProtein: 22g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
For more mouth-watering Mexican recipes:
The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within ReachThe Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of MexicoPati Jinich Treasures Of The Mexican Table: Classic Recipes, Local SecretsMi Cocina: Recipes and Rapture from My Kitchen in Mexico