Vegetarian Taquitos

Vegetarian TaquitosRecipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Taquito (ta-KEE-toe) means "little taco," and these are a vegetarian delight. They're filled with savory ingredients and then rolled into cigar-shaped bundles. You can prepare and refrigerate the filling the night before; allow it to stand at room temperature for 30 minutes before assembling the taquitos. Use tongs to dip the tortillas into the simmering broth.


8 servings (serving size: 2 taquitos)

Recipe from

Cooking Light

Nutritional Information

Calories 185
Caloriesfromfat 21 %
Fat 4.3 g
Satfat 1.3 g
Monofat 0.4 g
Polyfat 1.5 g
Protein 13 g
Carbohydrate 25.8 g
Fiber 4.8 g
Cholesterol 6 mg
Iron 1.4 mg
Sodium 412 mg
Calcium 159 mg


1 teaspoon canola oil
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 1/2 cups veggie ground round (such as Yves Veggie Cuisine)
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon ground red pepper
1 (4.5-ounce) can chopped green chiles, undrained
2 cups organic vegetable broth (such as Swanson Certified Organic)
16 (6-inch) corn tortillas
2/3 cup (about 2 1/2 ounces) shredded reduced-fat sharp cheddar cheese, divided
Cooking spray


To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until onion is tender. Add veggie ground round and next 4 ingredients (through chiles); cook 5 minutes.

Preheat oven to 425°.

Bring broth to a boil in a large saucepan. Reduce heat, and simmer. Working with 1 tortilla at a time, carefully dip tortilla into broth for 2 seconds using tongs; place softened tortilla on a paper towel. Spoon about 1 tablespoon filling across lower third of tortilla; top with 2 teaspoons cheese. Roll up; place rolled tortilla on a baking sheet coated with cooking spray. Lightly spray roll with cooking spray. Repeat procedure with remaining tortillas, filling, and cheese.

Bake at 425° for 13 minutes or until rolls are crisp.


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