These Baked Taquitos are crispy and crunchy in every bite. They are a family friendly snack and a crowd pleaser appetizer. It’s a vegan and protein rich dish with delicious Mexican flavors.
Lately, I have been baking these Taquitos quite frequently. My family enjoys them for evening snack. I, personally, make a meal out of them.
Since, they are so regular in my house I decided to share my recipe with you all.
Ingredients for Baked Taquitos
Corn/flour small tortilla
Vegan sour cream
How to make these Baked Taquitos
Firstly, I heated oil in a nonstick pan and added garlic and basil in it. Immediately I, sauteed onion in it until translucent.
Then, I tossed in black beans and corn.
Thereafter, I mixed in cilantro.
Afterwards, I seasoned it with the remaining spices and mixed it well.
Then, I turned off the flame and let it cool slightly.
Next, I placed the tortilla on a flat surface. Subsequently, I filled it with the stuffing and rolled it as tight as possible. Then, I placed it on the baking sheet. I repeated the same process with the rest of the tortilla and the stuffing.
Then, I placed the baking sheet in the preheated oven and baked these for about 20 minutes or until golden brown in color.
Later, I turned off the oven and took the baking sheet out.
Lastly, I topped it with the toppings and served immediately.
- While sauteing the stuffing you may try to mash it with the spatula as much as possible. However, you do not need to stress over it.
- If you plan to use corn tortilla, place the stuffing at the center of it and then gently roll it only once to avoid too much breaking/cracking.
- You may try to microwave or steam corn tortilla before rolling them so avoid too much cracking.
- Most importantly, the baking time with corn tortilla differs as compared to the flour tortilla. Please follow the instructions in the recipe card very well.
Frequently asked questions:
How long do these lasts?
The stuffing can be made ahead of time and refrigerated for about 2 weeks. However, Baked Taquitos tastes best when served immediately. If kept for longer time they become soggy and softer.
Can I fry them?
Yes, traditionally taquitos are supposed to be fried. However, to make it low calorie and more nutritious I have baked them crispy. This way it becomes even more desirable and healthier.
Are these Taquitos same as Flautas?
The only difference between the two is that taquitos should be made with corn tortilla while flautas are made with flour tortilla. So yes, you can name it as Flautas too.
How do I make this dish healthier?
You may use corn tortilla instead which is lower in calories and also gluten free. However, you may use whole grain/whole wheat tortilla as well to increase the fiber content of this recipe.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram because we would love to see what you cooked.
- 2 tbsp olive oil
- 1 tsp dried garlic
- 1 tsp dried oregano
- 1 cup chopped red onion
- 1 15 oz canned black beans (drained and rinsed)
- 1 cup frozen corn kernels
- 1/4 cup chopped fresh cilantro
- 1 tsp cumin powder
- 1 tbsp taco seasoning mix
- 1/4 cup nutritional yeast flakes
- 1 tsp paprika
- Salt as per taste
- 1 tbsp lemon juice
- 12 small flour tortilla (corn tortilla if GF)
- Preheat oven at 425-degree Fahrenheit and prepare a baking sheet.
- In a nonstick pan heat oil and add garlic and basil.
- Then, add onion and saute for 2-3 minutes or until translucent.
- Then, add black beans and corn. Mix them properly.
- Now, mix in cilantro for 30 seconds.
- Now, toss in cumin powder, taco seasoning,nutritional yeast, paprika, salt and lemon juice. Mix well and turn off the flame. Let it cool for few minutes.
- Now, place the tortilla on a flat surface and place about 1-2 tbs of the stuffing in the center of the tortilla. Then roll it as tight as possible. Place it on the baking sheet. Repeat this same process for the rest of the stuffing. Place the rolled taquitos close to each other if using corn tortilla so that they do not open up while baking.
- Place the baking sheet in middle rack of the oven and bake it for 20 minutes if using flour tortilla. If using corn tortilla then bake it for 15 minutes.
- Once done, turn off the oven and take them out.
- Garnish with your choice of toppings and enjoy immediately.
- If using corn tortilla, the rolls might break while rolling and or baking which is ok. The taste would still be as delicious. Try to be gentle while rolling them to avoid breaking. You may microwave or steam corn tortilla before stuffing and rolling to avoid too much cracking.
- If using flour tortilla then you may roll it as tight as possible since it won’t break.
- The stuffing can be made ahead of time and refrigerated for about 2 weeks. Simply take it out and use it as and when required. However, make sure to bring the stuffing to room temperature before baking.
- Nutritional value for corn tortilla – Cal 109 fat 3 carb 16 protein 4
- I have provided the nutritional value without the toppings.
- I have provided step wise images in the post above for your reference.