These vegetarian taquitos are great for dinner, or as finger food during a party. I’ve shared many vegetarian Mexican recipes on my blog before, from vegetable tacos to pumpkin quesadillas. But somehow I never got around sharing a vegetarian taquitos recipe. But. it’s here now! These vegetarian taquitos are super easy to make and a real crowd pleaser.
The difference between a taquito and a burrito is that a taquito is rolled up tighter. They’re both made from tortillas (wraps), but a burrito is ‘bigger’ because it isn’t rolled up as tight. A burrito has the shape of an enveloppe and a taquito has the shape of a cigar.
There are two things that are different in my taquitos from regular taquitos, to make them more healthy.
First off, I made them vegetarian. Classical taquitos are filled with beef or chicken, but mine are vegetarian.
And the other adjustment I made, is that these taquitos aren’t deep-fried, but baked in the oven. This makes them less fat and less rich in calories. Scroll down for the recipe of these vegetarian taquitos.
Recipe vegetarian taquitos
1 package of tortilla wraps (6 pieces)
1 bag of burrito vegetables with sauce (I used ‘Burrito Schotel’ from HAK)
1 red bell pepper
1 package of vegetarian minced meat
5 tablespoons grated Cheddar cheese
Preheat the oven to 220°C.
Fry the veggie minced meat until done. Add the burrito vegetables with sauce and mix well. Cut a red bell pepper.
Place a big spoon of the filling on each tortilla wrap, top with the red bell pepper and cheese. Roll them up tightly. Put them in a greased oven dish. Spray the taquitos with cooking spray.
Bake the vegetarian taquitos in the oven for 15-20 minutes, until golden brown.
In the meantime, mash the avocado. Serve the taquitos with the mashed avocado.