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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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 173kcal
Author Lauren Keating


  • 2 tablespoons olive oil
  • 2 small zucchini cut into 1/4-inch dice (about 1.5 cups)
  • ½ 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


  • 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.


Calories: 173kcal | Protein: 5.4g | Fat: 8.7g | Fiber: 1.1g