Baked taquitos are one of my absolute favorite things to make – and eat! Roll just about anything into a tortilla (chicken and spinach? buffalo chicken?), add a little cheese, and bake it until it’s crisp and it’s pretty much guaranteed to be awesome.
These summer vegetable taquitos are my favorite version yet, and I’m so excited that I can finally share them with you! It’s perfect timing, too: summer produce is at its peak right now, and these really take advantage of all those vegetables and highlight it in a new way.
Plus, if you’re up to your ears in zucchini, this will take two of them off your hards. That’s right – no need for zucchini bread this week!
(You can also adjust the filling based on whatever vegetables are in season. In the winter, try substituting mushroom and kale for the zucchini and spinach.)
I used Old El Paso’s Fajita Dinner Kit for the base of these. I’m not normally a huge fan of kits, but this one is pretty basic and includes items that I routines buy anyway: tortillas, a packet of smoky seasoning, and zesty (and surprisingly addicting!) dipping sauce. Having everything together in one box made things really easy.
The tortillas are a larger size than I normally use for taquitos, but that just means you can really load them up with vegetables!
Baked Summer Vegetable Taquitos
These baked taquitos filled with farm-fresh vegetables are a hit with kids and adults! Luckily, Old El Paso Fajita Dinner Kits make them a snap! You won’t use the whole seasoning packet, so discard what’s left or use it in another recipe.
- 2 tablespoons olive oil
- 2 small zucchini, cut into 1/4-inch dice (about 1.5 cups)
- 1/2 small red onion, minced (about 2 tablespoons)
- 3 cloves garlic, minced
- 1 small red bell pepper, cut into 1/4-inch dice (about 1/2 cup)
- 1 Old El Paso Fajita Dinner Kit
- 2 cups baby spinach
- 2 tablespoons water
- 1 cup shredded [b]Pepper Jack cheese
- Heat oven to 450*F.
- Heat olive oil in a large sautée pan. Add the zucchini, onion, garlic, bell pepper, and 2 tablespoons fajita seasoning. Cook 5 minutes, or until vegetables are soft. Add the spinach and water. Cook, stirring constantly, until spinach wilts and liquid cooks off. Remove from heat.
- Spoon 1 tablespoon vegetables onto the center of each tortilla. Top with cheese; roll tortilla tightly around filling. Place seam-side down on a baking sheet. Spray with cooking spray and bake 10 minutes or until bottom is golden brown; turn and bake 5 minutes on the other side.
- Serve with fajita sauce for dipping.
|Amount Per Serving||As Served|
|Calories 221 Calories from fat 194|
|% Daily Value|
|Total Fat 22||34%|
|Saturated Fat 1||5%|
|Dietary Fiber 0||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||25g||80g|
This post was brought to you in partnership with Old El Paso. I received compensation for recipe development purposes. All opinions are my own.