Baked Veggie Taquitos

Baked Veggie Taquitos

prep time

minutes
cook time

minute
servings
4-6

Ingredients












Cooking Instructions

1

Heat oven to 400°F. Line baking sheet with parchment paper.


2

In large skillet, heat olive oil over medium-high heat. Add squash and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes. Add onion and Swiss chard. Season again with salt and pepper and cook 5 to 6 minutes, or until vegetables have softened. Add black beans, chili powder and cumin. Mix well and remove from heat.


3

Assemble taquitos: Working on flat surface or cutting board, lay out tortilla and spoon 1/4 cup of butternut squash and black bean mixture evenly on lower half of tortilla. Top generously with Monterey jack and roll tortilla, starting from bottom. Brush each taquito with vegetable oil and lay seam-side-down on lined baking sheet. Continue with remaining taquitos.


4

Bake 15 to 18 minutes or until tortillas are crispy. Serve with pico de gallo or your favorite salsa and sour cream or Greek yogurt.


Ingredients












Cooking Instructions

1

Heat oven to 400°F. Line baking sheet with parchment paper.


2

In large skillet, heat olive oil over medium-high heat. Add squash and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes. Add onion and Swiss chard. Season again with salt and pepper and cook 5 to 6 minutes, or until vegetables have softened. Add black beans, chili powder and cumin. Mix well and remove from heat.


3

Assemble taquitos: Working on flat surface or cutting board, lay out tortilla and spoon 1/4 cup of butternut squash and black bean mixture evenly on lower half of tortilla. Top generously with Monterey jack and roll tortilla, starting from bottom. Brush each taquito with vegetable oil and lay seam-side-down on lined baking sheet. Continue with remaining taquitos.


4

Bake 15 to 18 minutes or until tortillas are crispy. Serve with pico de gallo or your favorite salsa and sour cream or Greek yogurt.


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