Baked Vegetarian Taquitos - Carolina Country

Baked Vegetarian Taquitos

5.0/5 rating 1 vote
Baked Vegetarian Taquitos

Feel full and satisfied with this hearty meal of sweet and spice.


  • 1 bag brown rice
  • 1 cup shredded collard greens, packed
  • ¼ cup frozen corn
  • 1 cup canned black beans, drained and rinsed
  • ⅔ cup canned pumpkin purée
  • 1½ tablespoons taco seasoning
  • 8 flour tortillas (6 inches each)
  • 1 cup Monterey Jack cheese, shredded
  • 2 tablespoons olive oil
  • Sour cream, for dipping
  • Salsa, for dipping
  • Guacamole, for dipping
  • Fresh cilantro, for garnish


  1. Preheat oven to 450 degrees.

  2. Prepare rice according to package directions; add collard greens and corn to water during last 5 minutes.

  3. Drain rice and vegetables; transfer to saucepan. Stir in black beans, pumpkin purée and taco seasoning.

  4. Spoon ⅓ cup rice mixture into center of one tortilla; sprinkle with 2 tablespoons Monterey Jack cheese. Roll up tightly. Place seam-side down on parchment paper-lined baking sheet.

  5. Repeat with remaining tortillas, filling and cheese.

  6. Brush taquitos with olive oil; sprinkle with remaining cheese.

  7. Bake 10–15 minutes, or until tortillas are crisp and cheese is melted.

  8. Serve taquitos with sour cream, salsa and guacamole for dipping. Garnish with fresh cilantro.

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