VEGETARIAN TAQUITOS
These baked vegetarian taquitos are a delicious way to satisfy a craving for Mexican (or Tex Mex!) food. They’re easy to make and stuffed full of beans, corn, capsicum and cheese.
Strictly speaking, these taquitos should actually be called “flautas”, seeing as I used flour tortillas rather than corn tortillas. You can use whichever you prefer. I couldn’t find corn tortillas at my local supermarket, plus I think flour ones are easier to roll.
These taquitos/flautas are also bit larger than the norm (a higher filling to tortilla ratio equals a healthier, more veggie-packed meal, right?!). I’ve gone for the oven bake option (rather than frying) for a healthier taquito that is less prone to falling apart during cooking.
Overall, not a very authentic version of this Mexican meal, but I hope you enjoy it anyway!
VEGETARIAN TAQUITOS
These baked vegetarian taquitos are a delicious way to satisfy a craving for Mexican (or Tex Mex!) food. They’re easy to make and stuffed full of beans, corn, capsicum and cheese. Yum!
Ingredients
TAQUITOS
- 2 ears corn
- 1 red capsicum
- 1 brown onion
- 2 cloves garlic
- 1 tsp olive oil
- 2 Tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- 400 g chilli beans (14oz)
- 1/4 cup lite sour cream (60ml)
- 12 mini tortillas
- 1 cup grated tasty cheddar cheese (100g)
- Cooking oil spray
TO SERVE
- 100 g salad greens (3.5oz)
- 1 large handful fresh coriander (optional)
- 200 g cherry tomatoes (7oz)
- 1 large avocado
- 1/2 cup lite sour cream (125ml)
- 1 Tbsp cold water
- 1/2 tsp ground cumin
- 1/4 tsp paprika
Instructions
Preheat oven to 180ºC (360ºF) fan bake and line a large oven tray with baking paper.
MAKE TAQUITOS
Microwave corn in the husks for 4 minutes. Finely dice capsicum and onion. Crush garlic. Carefully run a knife down the edges of the corn to remove the kernels.
Heat oil in a large frying pan on medium-high. Sauté corn, capsicum, onion and garlic for about 5 minutes, until capsicum and onion are soft. Stir in tomato paste, cumin and paprika. Cook for 1 minute. Stir in chilli beans and simmer for 2 minutes. Mix in sour cream, season to taste with salt and pepper, then remove from heat.
Microwave tortillas for 30 seconds, until soft. Spoon 1/12 of the bean mixture onto a tortilla. Sprinkle cheese on top and roll up tightly to enclose. Place on prepared tray, seam side down. Repeat with remaining tortillas, filling and cheese. Spray taquitos with cooking oil and bake for 10-15 minutes, until golden brown and crisp around the edges.
PREPARE SERVING INGREDIENTS
While taquitos bake, roughly chop salad greens and coriander, if using. Cut tomatoes into quarters. Mash avocado and season with a little salt and pepper. Whisk together sour cream, water, cumin and paprika and season to taste with salt and pepper.
SERVE
Arrange salad greens on serving plates. Top with taquitos. Add a dollop of avocado and sprinkle tomatoes over the top. Drizzle on the sour cream, top with coriander and serve.
Recipe Notes
WINE MATCH: A Sangiovese.
GLUTEN-FREE OPTION: Make sure chilli beans are gluten-free. Choose gluten-free flour or corn tortillas.
INGREDIENT SWAPS / NOTES: Choose mild, medium or hot chilli beans depending on your level of spice preference. If you can’t find a 12 pack of mini tortillas, go for a 10 pack and reduce corn to 1 ear (otherwise you will have too much filling).
STORING AND REHEATING: Refrigerate taquitos separate from serving ingredients. Taquitos are best reheated in a frying pan or oven, for nice crispy edges. You can reheat in the microwave, but they will be quite soft. Add salad just before serving.
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