Baked Vegetarian Taquitos

Mains

Print Recipe

Servings: 4

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

Ingredients

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

Preheat oven to 450 degrees.
Prepare rice according to package directions; add collard greens and corn to water during last 5 minutes.
Drain rice and vegetables; transfer to saucepan. Stir in black beans, pumpkin purée and taco seasoning.
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.
Repeat with remaining tortillas, filling and cheese.
Brush taquitos with olive oil; sprinkle with remaining cheese.
Bake 10–15 minutes, or until tortillas are crisp and cheese is melted.
Serve taquitos with sour cream, salsa and guacamole for dipping. Garnish with fresh cilantro.