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!

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(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

Name: Baked Summer Vegetable Taquitos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 2 tablespoons bolive oil/b; 2 small bzucchini/b, cut into 1/4-inch dice (about 1.5 cups); 1/2 small bred onion/b, minced (about 2 tablespoons); 3 cloves bgarlic/b, minced; 1 small bred bell pepper/b, cut into 1/4-inch dice (about 1/2 cup); 1 bOld El Paso Fajita Dinner Kit/b; 2 cups bbaby spinach/b; 2 tablespoons bwater/b; 1 cup shredded bPepper Jack cheese; /b

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|http://www.oldelpaso.com" target="_blank] 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 [b]olive oil[/b]
2 small [b]zucchini[/b], cut into 1/4-inch dice (about 1.5 cups)
1/2 small [b]red onion[/b], minced (about 2 tablespoons)
3 cloves [b]garlic[/b], minced
1 small [b]red bell pepper[/b], cut into 1/4-inch dice (about 1/2 cup)
1 [b]Old El Paso Fajita Dinner Kit[/b]
2 cups [b]baby spinach[/b]
2 tablespoons [b]water[/b]
1 cup shredded [b]Pepper Jack cheese
[/b]

Instructions

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.

Nutrition Information

Amount Per Serving Calories 173 Total Fat 8.7g Fiber 1.1g Protein 5.4g

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

Comments

Feeding TheFoodie says
08/19 at 6:29 pm

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

debbidoesdinnerhealthy says
08/16 at 7:05 pm

Yum! Love these, they look awesome!

Amy says
08/16 at 5:19 pm

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

- Lauren @ HealthyDelish says
  08/16 at 5:26 pm
  
  They come in the fajita kit 🙂
  
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.

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.

- 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
  
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.

- Lauren @ HealthyDelish says
  08/22 at 7:41 pm
  
  knowing you, you’ll turn them into a (delicious) quesadilla. 😉
  
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!

- Lauren @ HealthyDelish says
  08/22 at 7:41 pm
  
  Thanks!

Baked Summer Vegetable Taquitos

Baked Summer Vegetable Taquitos

Ingredients

Instructions

Nutrition Information

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