Vegetarian Taquitos
May 2, 2019
Jump to recipeWanting something different in your taquitos? These vegetarian taquitos may be your next favorite dish! They are simple to make but are still full of spice and loaded with potato flavor.
I’m not sure about you, but when I wasn’t eating meat, I ate a lot of black beans. I rarely eat red meat now but if there is a vegetarian substitute available, I usually go for that. However, there are days where I do not want black beans.
I love the texture of creamy potatoes. And mixed with the soyrizo and spices, creating all of that texture, there really isn’t a difference compared to other taquitos.
I have made these taquitos before but with ground turkey. So this time I wanted to make them as a vegetarian option.
The potatoes help keep the tortilla closed, so I didn’t need the toothpicks to secure them. The tortillas need to be warmed though! If they aren’t, they will break when trying to be roll closed. Cover the stack of tortillas in a damp paper towel and microwaving for about 30 seconds-1 minute.
Super easy.
My husband is a meat eater and is not one to always want meat free meals. So I let him know there wasn’t any meat in them after he took the first bite. He said, “I was waiting for you to tell me what was different about them. I still like them either way.” Wow, and I was nervous I broke my husband!
I hope you enjoy this as much as we do and would love to see your creation on Instagram or Facebook!
Ingredients
- 1 dozen tortillas, warmed
- 1 Tbl. butter
- 1 large potatoes, diced (about 2 cups)
- 1 pkg. soyrizo
- 1 green onion, chopped
- ½ cup sweet corn
- 1 tsp. hot sauce
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. cumin
- ¼ tsp. chili powder
- 1 ½ cups shredded Mexican cheese blend
- ¼ cup oil
- ½ cup premade guacamole
- ¼ cup sour cream
- 1 lime, quartered
- 12 toothpicks, if needed
Instructions
- Preheat oven to 350* Cover a baking sheet with foil.
- In a pan over medium-low heat, melt the butter. Once melted, add in the diced potatoes and cover. Cook for 18-20 minutes, stirring occasionally, until softened.
- Mash the potatoes and add in the soyrizo until it begins to crumble. Cook for 3 more minutes until well combined.
- Add in the green onion, corn, hot sauce, garlic powder, onion powder, cumin, and chili powder. Cook for about 3 minutes and stir to combine.
- Remove from the heat and add in 1 cup of the shredded cheese. Set aside and let cool.
- Place the warmed tortillas on a flat surface. Place a generous amount of the potato mixture, about 2-3 tablespoons, on one side of a tortilla and roll closed. Secure with a toothpick if needed and place on the baking sheet. Repeat until all of the ingredients are used.
- Brush the outside of the taquitos with the oil.
- Bake in the oven 20-25 minutes or until crispy.
- Remove from the oven and let cool for about 10 minutes.
- Transfer to a serving dish and top with the guacamole, sour cream, the rest of the shredded cheese, and a squeeze of lime juice.
Ingredients
- 1 dozen tortillas, warmed
- 1 Tbl. butter
- 1 large potatoes, diced (about 2 cups)
- 1 pkg. soyrizo
- 1 green onion, chopped
- ½ cup sweet corn
- 1 tsp. hot sauce
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. cumin
- ¼ tsp. chili powder
- 1 ½ cups shredded Mexican cheese blend
- ¼ cup oil
- ½ cup premade guacamole
- ¼ cup sour cream
- 1 lime, quartered
- 12 toothpicks, if needed
Instructions
- Preheat oven to 350* Cover a baking sheet with foil.
- In a pan over medium-low heat, melt the butter. Once melted, add in the diced potatoes and cover. Cook for 18-20 minutes, stirring occasionally, until softened.
- Mash the potatoes and add in the soyrizo until it begins to crumble. Cook for 3 more minutes until well combined.
- Add in the green onion, corn, hot sauce, garlic powder, onion powder, cumin, and chili powder. Cook for about 3 minutes and stir to combine.
- Remove from the heat and add in 1 cup of the shredded cheese. Set aside and let cool.
- Place the warmed tortillas on a flat surface. Place a generous amount of the potato mixture, about 2-3 tablespoons, on one side of a tortilla and roll closed. Secure with a toothpick if needed and place on the baking sheet. Repeat until all of the ingredients are used.
- Brush the outside of the taquitos with the oil.
- Bake in the oven 20-25 minutes or until crispy.
- Remove from the oven and let cool for about 10 minutes.
- Transfer to a serving dish and top with the guacamole, sour cream, the rest of the shredded cheese, and a squeeze of lime juice.
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About Nicole
Hey There! My name is Nicole Johnston and I have been making food for as long as I can remember. From a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
