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You are here: Home / Healthy Weeknight Dinner Recipes / Baked Summer Vegetable Taquitos

Baked Summer Vegetable Taquitos

By Lauren Keating On 08/15 12 Comments

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Baked Summer Vegetable Taquitos | Healthy. Delicious

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.)

Crispy Baked Summer Vegetable Taquitos

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 | Healthy. Delicious

Baked Summer Vegetable Taquitos

Baked Summer Vegetable Taquitos

Yield: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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.

Ingredients

  • 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 Pepper Jack cheese

Instructions

  1. Heat oven to 450*F.
  2. 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.
  3. 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.
  4. Serve with fajita sauce for dipping.
Nutrition Information

Amount Per Serving Calories 173Total Fat 8.7gFiber 1.1gProtein 5.4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Lauren Keating
Baked Summer Vegetable Taquitos 1

This post was brought to you in partnership with Old El Paso. I received compensation for recipe development purposes. All opinions are my own. 

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Tagged with: Light// Mexican and Southwestern// sponsored// Summer// Vegetarian or Vegan12 Comments

My Cookbooks

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« Spicy Korean Tacos with Kimchi
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Comments

  1. Feeding TheFoodie says

    08/19 at 6:29 pm

    These look so good!! I have everything I need to make these for dinner tonite!

    Reply
  2. debbidoesdinnerhealthy says

    08/16 at 7:05 pm

    Yum! Love these, they look awesome!

    Reply
  3. Amy says

    08/16 at 5:19 pm

    Looks amazing! (though you did forget to put tortillas on the ingredients list)

    Reply
    • Lauren @ HealthyDelish says

      08/16 at 5:26 pm

      They come in the fajita kit 🙂

      Reply
  4. Crystal @ Simply Playful Fare says

    08/15 at 10:31 pm

    These look great! I love the veggie combination. What a great light dinner for a hot summer evening. These look really easy to make too.

    Reply
  5. Joanne (eats well with others) says

    08/15 at 9:44 pm

    I’ve actually – GASP – never made taquitos! Baked or otherwise. I’m thinking these are destined for my future.

    Reply
    • Lauren @ HealthyDelish says

      08/15 at 9:48 pm

      doooo iiitttt! These will be right up your alley with all those veggies! You can also add some white bean puree if you want to up the protein

      Reply
  6. Carla says

    08/15 at 4:56 pm

    Oh I can’t wait to try these! Sounds like an easy dinner for after work especially since you don’t have to cook any meat.

    Reply
    • Lauren @ HealthyDelish says

      08/22 at 7:41 pm

      knowing you, you’ll turn them into a (delicious) quesadilla. 😉

      Reply
  7. kim@hungryhealthygirl says

    08/15 at 11:10 am

    Oh…. how I love taquitos too! Yours look EXTRA delicious. Love that they’re healthified and loaded with veggies. Great idea!

    Reply
    • Lauren @ HealthyDelish says

      08/22 at 7:41 pm

      Thanks!

      Reply

Trackbacks

  1. The Internet Kitchen: Ad Free! - Macheesmo says:
    08/16 at 7:00 am

    […] Baked Summer Veggie Taquitos – Taquitos are one of my favorite Tex-Mex dishes but they are kind of labor intensive. Patience is a virtue for sure, especially if you are frying them. These really do look worth the work though. (@ Healthy Delicious) […]

    Reply

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Lauren Keating is a recipe developer and food photographer who shares easy weeknight recipes and fun weekend projects featuring fresh ingredients.

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