Here’s my oven-baked taquitos for you all! Anyone else a huge fan of Mexican food? As a vegan, Mexican dishes are probably one of the easiest cuisines to eat and modify- rice, beans, chips, salsa and GUACAMOLE! I’ve always been a lover of tacos and could easily eat at least 4 growing up loaded with ground beef, cheese and some veggies.

Recently though, I’ve been into making taquitos and have to say, I’m kind of in love. They are crispy, filled with so much goodness and yes, you have plenty of options for dipping!

To go along with these taquitos, I had some taco sauce and I whipped up some guacamole –YUM. You can also dip them in salsa which would be fantastic or just eat them as is!

Some of the ingredients you’ll need are:

Corn Tortillas

Fat Free Refried Beans

Bell Peppers

Diced Green Chiles

Onion

Spices which we’ll talk about soon 🙂

This recipe is gluten-free as well. I’ve been trying hard not to eat as much gluten lately as I find when I do, my joints are so stiff and I feel extra heavy and weighed down. It’s been difficult though because this girl loves her breads and pastas. If you want you can totally make these taquitos with flour tortillas, but the corn is more traditional and I feel it crisps up a lot better in the oven.

This taquito recipe is pretty simple. All you need to do is dump the can of refried beans in a bowl and add in your diced chiles, spices and mix it up! Put about 2TBSP of the mixture in the tortilla along with some sautéed peppers and onions and roll em’ up! I add in a toothpick to keep them together just in case! Bake!

They come out crispy, warm and creamy from those refried beans. Plate them up along side your favorite dipping sauce and enjoy! They are perfect to bring as a appetizer or finger food to a party, (I know this because I brought them to the Bills playoff game and they went like hot cakes!) your guests will love them!

Are you ready for the recipe now? Okay, okay, enough fooling around. Here it is!

Oven-Baked Taquitos

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Author Melissa Crowe

Ingredients

  • 12 corn tortillas gluten free
  • 1 16 oz can fat free refried beans
  • 4 tsp diced green chiles from can
  • 1 small onion sliced
  • 1 small red bell pepper sliced
  • 1 small green bell pepper sliced
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt

Instructions

  1. Begin by slicing the onions and peppers. Bring a skillet to medium high heat and sauté them until soft. About 10 minutes.

  2. In the meantime, add in your whole can of refried beans to a medium bowl. To that, add in your diced green chiles and spices, mix. If you want something even quicker and have taco seasoning on hand, you can add in 2TBSP of taco seasoning to the beans and leave out all the other spices. It will work just as well!

  3. Preheat your oven to 425 degrees fahrenheit. 

  4. Take one corn tortilla and spread on about 1-2 TBSP of beans. (Be careful not to overstuff it) Add a few slices of the sautéed onions and peppers. Roll up and stick a toothpick in them to help them stay together. Place it seam-side down on your baking tray.

  5. Continue filling and rolling the rest of the taquitos until you run out of the mixture or tortilla shells.

  6. Bake at 425 degrees for about 15-20 minutes, or until crispy and lightly browned on the top.

  7. Serve while warm with taco sauce, salsa, or guacamole! Enjoy!

Recipe Notes

If you want a really crispy shell, you can brush on some olive oil or spray olive oil on the top for an extra crisp. It is not necessary though.

Enjoy these easy and delicious taquitos!

Xo, Melissa

Pin for Later!

Free Recipe E-book!

The whole crowe cover

Want to start loosing weight on a plant based diet? Download the FREE Whole Crowe recipe e-book with 15 satisfying recipes that will have you ready for bikini season!

Powered by ConvertKit