Best 4 Vegetarian Taquitos Recipes

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Discover the tantalizing flavors of Mexican cuisine with our delectable vegetarian taquitos recipes. These crispy, golden-brown taquitos are filled with a flavorful combination of roasted sweet potatoes, black beans, corn, and spices, all wrapped in a warm tortilla and fried to perfection. Served with a creamy avocado sauce and a tangy salsa, these taquitos are a symphony of textures and flavors that will tantalize your taste buds.

In this culinary journey, you'll find three distinct vegetarian taquitos recipes that cater to various dietary preferences. The first recipe features a classic potato and black bean filling, while the second introduces a unique twist with roasted sweet potatoes and black beans. For those seeking a gluten-free option, the third recipe showcases a delightful combination of roasted sweet potatoes and corn, all wrapped in corn tortillas.

Each recipe provides step-by-step instructions, ensuring that even novice cooks can create these culinary delights with ease. From preparing the filling to assembling and frying the taquitos, we guide you through the process with detailed explanations and helpful tips.

So, gather your ingredients, put on your apron, and embark on this culinary adventure. Treat your family and friends to these irresistible vegetarian taquitos, perfect for a quick and satisfying meal, a party appetizer, or a fun weekend project in the kitchen.

Let's cook with our recipes!

VEGETARIAN MASHED POTATO TAQUITOS



Vegetarian Mashed Potato Taquitos image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

4 russet potatoes (2 pounds)
3 tablespoons soft butter
1 green onion, finely chopped
1 teaspoon chicken or veggie broth
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Vegetable oil, for frying
1 dozen soft corn tortillas
Shredded Jack cheese
Shredded lettuce
Diced tomato
Salsa
Sour cream
Guacamole

Steps:

  • For the potato taco filling: Peel the raw potatoes and dice into cubes. Cover the cubed potatoes with water and bring to a boil over high heat. Boil until tender, 10 to 15 minutes. Drain the water off. Mash the potatoes. Add the soft butter, finely chopped green onion and chicken or veggie broth. Sprinkle in the garlic powder and pepper.
  • For the tacos: Heat a deep-fryer to 350 degrees F. Divide the potato filling in the middle of the tortillas and fold in half. Use toothpicks to pin the edges together. Deep fry in batches until golden brown, 60 to 90 seconds. (You can also pan fry the tortillas, turning over halfway through.)
  • Remove from the oil with tongs and pat dry with a paper towel to remove extra oil. Let cool before removing the toothpicks.
  • Open the tortilla to see the potato filling. Add the condiments inside the taco as you like.

VEGETARIAN TAQUITOS



Vegetarian Taquitos image

A vegetarian taquito recipe that gets its meatiness from mushrooms and other veggies. Even the carnivores in your life will love them! Serve with dips like salsa and sour cream.

Provided by Krystal Bagley

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 8

Number Of Ingredients 8

1 cup sunflower oil, divided, or as needed
1 vegetarian burger patty, crumbled
1 (8 ounce) package mushrooms, finely chopped
1 medium yellow squash, finely chopped
1 carrot, finely chopped
1 (1 ounce) package taco seasoning mix
16 corn tortillas
½ cup shredded Cheddar cheese

Steps:

  • Heat 1/4 cup oil in a frying pan over medium-high heat. Add mushrooms, squash, carrot, and vegetarian patty. Cook and stir until vegetables are soft and tender, 7 to 10 minutes. Add taco seasoning and stir to combine. Set aside and let cool.
  • Heat 1 inch of oil in another frying pan over medium heat. Dip a corn tortilla into the hot oil with tongs. Wait for 3 seconds, flip, and cook another 3 seconds; remove to paper towels to drain and cool. Repeat with remaining tortillas.
  • Stir Cheddar cheese into the cooled filling mixture. Place 1 1/2 tablespoons of filling down the center of one tortilla and roll up; repeat with remaining tortillas and filling.
  • Place as many taquitos into the hot oil that will fit, seam side-down, using tongs. Cook until the bottoms are golden brown, 3 to 4 minutes. Flip and continue to cook until golden brown, 3 to 4 minutes. Remove to paper towels to drain. Repeat to cook remaining taquitos.

Nutrition Facts : Calories 433 calories, Carbohydrate 29.2 g, Cholesterol 9.1 mg, Fat 32.6 g, Fiber 4.7 g, Protein 8.2 g, SaturatedFat 4.9 g, Sodium 392.6 mg, Sugar 2.1 g

VEGETARIAN (LACTO-OVO) SWEET POTATO TAQUITOS



Vegetarian (lacto-ovo) Sweet Potato Taquitos image

posted in response to a request. filling is almost the same as the one for my vegetarian chile rellenos, though a bit milder because the spices don't have to compete with the biting heat of the serrano or anaheim chiles.

Provided by Diane G.

Categories     Yam/Sweet Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 (16 ounce) can vegetarian refried beans
1 (16 ounce) can sweet potatoes, mashed
3/4 cup shredded monterey jack cheese
3 tablespoons minced onions
2 mild jalapeno chiles, seeded and minced
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/16 teaspoon ground cinnamon (pinch)
24 small white corn tortillas (approximately 6 to 7 inches across)

Steps:

  • Combine refried beans, mashed sweet potatoes, shredded cheese, minced onion, minced chiles and spices and mix well.
  • Heat tortillas one at a time very briefly (just a few seconds or so) in frying pan with no oil to soften and then move to a basket or tortilla keeper lined with a damp towel to keep soft until you are ready to use.
  • Place a large Tablespoon or so (when rolled up, each one is about 1 inch wide) of mixture in center of each small tortilla (Filling should not come too close to the ends, or it will fall out).
  • Roll up tortilla around bean/sweet potato mixture and secure with a wooden toothpick.
  • Fry in canola oil one or two at a time for 3 to 5 minutes each until golden brown and crisp.
  • Drain on paper toweling for a few moments before serving.
  • Serve with your favorite salsa and sour cream or guacamole.
  • These can be frozen and reheated on a baking sheet in 350 degree fahrenheit oven for 10-15 minutes.

Nutrition Facts : Calories 216.6, Fat 4.9, SaturatedFat 2.3, Cholesterol 9.4, Sodium 114.1, Carbohydrate 37.8, Fiber 5.5, Sugar 3.3, Protein 6.9

VEGETARIAN JALAPENO CREAM CHEESE TAQUITOS



Vegetarian Jalapeno Cream Cheese Taquitos image

several ideas and recipes rolled into something different. going to try pre-making and freezing to be heated in the oven later for a quick snack

Provided by spiritussancto

Categories     Lunch/Snacks

Time 33m

Yield 8 taquitos, 8 serving(s)

Number Of Ingredients 5

8 whole wheat tortillas (6 inch type)
1 cup low-fat cream cheese
2 cups vegetable broth
2 jalapeno peppers, de-seeded
1/2 cup low-fat cheddar cheese, shredded

Steps:

  • bring broth to a boil and blanch peppers in it for 2 min, reserve the broth.
  • finely chop peppers and mix with cheeses, add other spices if desired, shredded vegetarian "chicken" strips, lime juice, whatever you like.
  • carefully dip one tortilla at a time into hot broth for 2 seconds with tongs.
  • place about 1/4-1/3 cup filling on softened tortilla in a line about 1/3 up the way from the bottom, cigar roll and place on a greased cookie sheet with seam side down.
  • repeat with rest of tortillas and filling.
  • bake at 425f for 13 min or until crispy.

Tips:

  • Make sure to use ripe avocados for the guacamole. This will result in a creamier and more flavorful guacamole.
  • If you don't have a grill, you can also cook the taquitos in a skillet over medium heat.
  • To make the taquitos even more crispy, you can brush them with a little bit of oil before baking.
  • Serve the taquitos with your favorite toppings, such as guacamole, salsa, sour cream, and cheese.

Conclusion:

These vegetarian taquitos are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can also be made ahead of time and reheated when you're ready to serve. With their crispy shells, flavorful filling, and creamy guacamole, these taquitos are sure to be a hit with everyone who tries them.

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