Tasty Taquitos

These taquitos are full of vegetables and flavor! Best of all they are baked! Enjoy!


  • 2 tablespoons olive oil
  • 1 small zucchini, cut into 1/4″ dice
  • 5 mushrooms or 1 portabella, cut into 1/4″ dice
  • ½ small onion, minced
  • 3 cloves garlic, minced
  • 1 bell pepper (or poblano pepper), cut into 1/4″ dice
  • 1 T chili powder
  • 1 T cumin
  • Pinch of cayenne
  • 2 cups baby spinach
  • 2 tablespoons water
  • 1/2 cup shredded vegan pepper Jack cheese or dairy pepper jack cheese
  • Corn tortillas
  • Salsa, guacamole, and/or vegan sour cream


  1. Heat oven to 450*F.
  2. Heat olive oil in a large sautée pan. Add the zucchini, mushroom, onion, garlic, bell or poblano pepper, chili powder, cumin, and cayenne. Cook 5 minutes, or until vegetables are soft. Add the spinach and water. Cook, stirring constantly, until spinach wilts and liquid cooks off. Remove from heat.
  3. Spoon vegetables onto the center of each tortilla. Top with cheese; roll tortilla tightly around filling. Place seam-side down on a baking sheet. Spray or brush with olive oil and bake 10 minutes or until bottom is golden brown; turn and bake 5 minutes on the other side.
  4. Serve with salsa, guac, and/or sour cream for dipping.

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