Best Vegetarian Taquitos Recipes

VEGETARIAN MASHED POTATO TAQUITOS

Steps:

• For the potato taco filling: Peel the raw potatoes and dice into cubes. Cover the cubed potatoes with water and bring to a boil over high heat. Boil until tender, 10 to 15 minutes. Drain the water off. Mash the potatoes. Add the soft butter, finely chopped green onion and chicken or veggie broth. Sprinkle in the garlic powder and pepper.
• For the tacos: Heat a deep-fryer to 350 degrees F. Divide the potato filling in the middle of the tortillas and fold in half. Use toothpicks to pin the edges together. Deep fry in batches until golden brown, 60 to 90 seconds. (You can also pan fry the tortillas, turning over halfway through.)
• Remove from the oil with tongs and pat dry with a paper towel to remove extra oil. Let cool before removing the toothpicks.
• Open the tortilla to see the potato filling. Add the condiments inside the taco as you like.

VEGETARIAN TAQUITOS

Steps:

• Heat 1/4 cup oil in a frying pan over medium-high heat. Add mushrooms, squash, carrot, and vegetarian patty. Cook and stir until vegetables are soft and tender, 7 to 10 minutes. Add taco seasoning and stir to combine. Set aside and let cool.
• Heat 1 inch of oil in another frying pan over medium heat. Dip a corn tortilla into the hot oil with tongs. Wait for 3 seconds, flip, and cook another 3 seconds; remove to paper towels to drain and cool. Repeat with remaining tortillas.
• Stir Cheddar cheese into the cooled filling mixture. Place 1 1/2 tablespoons of filling down the center of one tortilla and roll up; repeat with remaining tortillas and filling.
• Place as many taquitos into the hot oil that will fit, seam side-down, using tongs. Cook until the bottoms are golden brown, 3 to 4 minutes. Flip and continue to cook until golden brown, 3 to 4 minutes. Remove to paper towels to drain. Repeat to cook remaining taquitos.

VEGETARIAN (LACTO-OVO) SWEET POTATO TAQUITOS

Steps:

• Combine refried beans, mashed sweet potatoes, shredded cheese, minced onion, minced chiles and spices and mix well.
• Heat tortillas one at a time very briefly (just a few seconds or so) in frying pan with no oil to soften and then move to a basket or tortilla keeper lined with a damp towel to keep soft until you are ready to use.
• Place a large Tablespoon or so (when rolled up, each one is about 1 inch wide) of mixture in center of each small tortilla (Filling should not come too close to the ends, or it will fall out).
• Roll up tortilla around bean/sweet potato mixture and secure with a wooden toothpick.
• Fry in canola oil one or two at a time for 3 to 5 minutes each until golden brown and crisp.
• Drain on paper toweling for a few moments before serving.
• Serve with your favorite salsa and sour cream or guacamole.
• These can be frozen and reheated on a baking sheet in 350 degree fahrenheit oven for 10-15 minutes.

VEGETARIAN TAQUITOS

Steps:

• Heat oven to 425ºF.
• Heat dressing in medium nonstick skillet on medium-high heat. Add vegetables; cook and stir 3 min. or until crisp-tender. Remove from heat.
• Add beans, cheese and salsa; mix well. Spread onto tortillas; roll up tightly. Place, seam sides down, on rimmed baking sheet sprayed with cooking spray; spray taquitos with additional cooking spray.
• Bake 17 to 18 min. or until crisp and golden brown.

VEGETARIAN JALAPENO CREAM CHEESE TAQUITOS

Steps:

• bring broth to a boil and blanch peppers in it for 2 min, reserve the broth.
• finely chop peppers and mix with cheeses, add other spices if desired, shredded vegetarian "chicken" strips, lime juice, whatever you like.
• carefully dip one tortilla at a time into hot broth for 2 seconds with tongs.
• place about 1/4-1/3 cup filling on softened tortilla in a line about 1/3 up the way from the bottom, cigar roll and place on a greased cookie sheet with seam side down.
• repeat with rest of tortillas and filling.
• bake at 425f for 13 min or until crispy.

VEGETARIAN TAQUITOS

Steps:

• To prepare filling, heat oil in a large nonstick skillet over medium-high heat.
• Add onion and garlic; saute 3 minutes or until onion is tender.
• Add veggie ground round and next 4 ingredients; cook 5 minutes.
• Preheat oven to 425°.
• Bring broth to a boil in a large saucepan. Reduce heat and simmer.
• Working with 1 tortilla at a time, use tongs to carefully dip tortilla into broth for 2 seconds; place softened tortilla on a paper towel.
• Spoon about 1 tablespoon of filling across lower third of tortilla; top with 2 teaspoons cheese. Roll into a cigar-shaped bundle; place rolled tortilla on a baking sheet coated with cooking spray.
• Repeat procedure with remaining tortillas, filling, and cheese.
• Bake for 13 minutes or until rolls are crisp.