Easy Vegetable Taquitos -

Easy Vegetable Taquitos

These Easy Vegetable Taquitos are a fabulous vegan dish to serve to friends and family. They're simple, handheld snacks that have a flavorful filling wrapped up in a crisply baked tortilla.

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Prep Time 15

Cook Time 40

Total Time 55

Servings 10

Ingredients

2 tbsp. olive oil
1 small onion diced
1 small bell pepper diced
1 large jalapeno diced
½ tsp. fajita seasoning
¼ tsp. cumin powder
¼ tsp. chili powder
½ tsp. sea salt or to taste
1 small zucchini diced
1 cup frozen or fresh corn
1 cup cooked black beans
10 6- inch tortillas corn or flour
2 tbsp. olive oil for brushing

Instructions

To a large skillet, add the oil, onion, bell pepper, and jalapeno. Saute over medium heat for 4-5 minutes.
Add the fajita seasoning, chili powder, cumin, and salt. Cook for another minute.
Now, add the zucchini and cook for another 5 minutes, until it softens a bit.
Lastly, add the corn and black beans and cook for a few minutes, until everything is heated through. Taste to see if the veggies need more seasoning, then add the lime juice and stir, mashing the black beans a bir. Set aside.
Preheat the oven to 400°F. Line a large baking tray with a silicone baking mat or parchment paper.
Lay out the tortilla on a flat surface and add about 3 tablespoons of filling to it. Roll up the tortilla tightly and place it seam side down on a baking tray. Repeat this step until all of the filling is gone. (You'll have about 10 taquitos).
Using a pastry brush, brush a thin layer of oil on each taquito. Bake 25 minutes, until the tortillas start to brown.

Notes

Notes
Add-ins and Substitutes
Add protein. Besides the black beans, you can add other forms of filling protein, such as kidney, pinto, or chickpeas. You can also cube up tofu or use tempeh meat substitute in these Vegetable Taquitos.
Substitute corn tortillas. For gluten-free taquitos, use corn tortillas. To keep them from ripping, just wrap them in a damp paper towel and then plastic wrap. Microwave for about a minute, until they're warm and flexible. Then fill and carefully roll them up.
Use other vegetables. Make this recipe with sweet potatoes, radish, kale, eggplant, mushrooms, cabbage, carrots, or your favorite veggie.
Add some toppings. Top them off with some plant-based plain yogurt, Salsa Roja, or sour cream, or melt some vegan cheese on top (I suggest this Vegan Cashew Cheese Sauce). Sprinkle some chives, cilantro, olives, or tomatoes on and serve.

How to Store
Store these Easy Vegetable Taquitos in an airtight container in the refrigerator for up to 5 days. You can also freeze them once cooled for up to 3 months. Thaw and then reheat in the oven at 400 degrees for about 5-10 minutes, or until crisp.