I like making these vegetarian taquitos when I want something crispy, cheesy, and full of flavor without much effort. They are rolled tightly with a creamy vegetable filling and cooked until golden and crunchy. I find them perfect as a snack, appetizer, or even a light meal with dips on the side.
Why You’ll Love This Recipe
I enjoy this recipe because it is quick to prepare and very flexible. I can use tortillas or leftover chapati, adjust the vegetables based on what I have, and choose between frying or baking. I also love how the filling stays soft and melty inside while the outside becomes perfectly crisp.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 whole wheat tortillas
Oil, as needed for shallow frying
Mayonnaise, for serving
Mexican salsa, for serving
For stuffing
¼ cup cream cheese
¼ cup capsicum, finely chopped
¼ cup onion, finely chopped
¼ cup tomato, finely chopped
½ teaspoon red chilli flakes
½ teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper powder
1½ cups mozzarella cheese, grated
3 tablespoons coriander leaves or cilantro, finely chopped
Directions
I start by adding the cream cheese to a mixing bowl. I add the chopped capsicum, onion, tomato, and coriander leaves. Then I season the mixture with red chilli flakes, dried oregano, garlic powder, salt, and black pepper. I add the grated mozzarella cheese and mix everything well until the filling is creamy and evenly combined.
I place a tortilla or chapati on a flat surface and spread a portion of the filling along one edge. I roll it tightly into a log and secure it with a toothpick.
I heat oil in a pan over low to medium heat and shallow fry the taquitos, turning them gently until they are golden and crisp on all sides. Once done, I remove them to a paper towel and carefully take out the toothpicks. I serve them hot with salsa and mayonnaise.
Servings And Timing
I usually make this recipe to serve 4 people.
Preparation time is about 10 minutes.
Cooking time is about 10 minutes.
Total time required is approximately 20 minutes.
Variations
I sometimes replace cream cheese with refried beans for a slightly different flavor. When I want extra vegetables, I add finely shredded cabbage or carrots to the filling. For a lighter version, I bake the taquitos at 400°F for about 25 minutes or cook them in an air fryer until crisp.
Storage/Reheating
I allow the taquitos to cool completely before storing them. I keep them in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer using an oven or air fryer so they stay crispy. I avoid reheating them in the microwave since they tend to soften.
FAQs
Can I prepare vegetarian taquitos in advance?
I often roll the taquitos ahead of time and store them uncooked in the refrigerator until I am ready to cook them.
Can I bake these taquitos instead of frying?
I like baking them for a healthier option. I place them seam-side down on a lined tray, lightly spray with oil, and bake until crisp.
What type of tortilla works best?
I usually use whole wheat tortillas or chapati, but corn or flour tortillas also work well.
Can I freeze vegetarian taquitos?
I freeze them after rolling and before cooking. When I want to use them, I cook them directly from frozen until they are crisp and hot.
What dips pair well with vegetarian taquitos?
I enjoy serving them with salsa, mayonnaise, sour cream, or guacamole.
Conclusion
I find these vegetarian taquitos to be an easy and reliable recipe that always turns out delicious. They are crispy on the outside, cheesy on the inside, and easy to customize. Whenever I need a crowd-pleasing snack or a quick appetizer, I like to come back to this recipe.
These Vegetarian Taquitos are crispy, cheesy, and packed with a creamy vegetable filling. Perfect as a snack, appetizer, or light meal, they can be shallow fried, baked, or air-fried to suit your preference.
Ingredients
4 whole wheat tortillas (or chapatis)
Oil, as needed for shallow frying
Mayonnaise, for serving
Mexican salsa, for serving
For stuffing:
¼ cup cream cheese
¼ cup capsicum, finely chopped
¼ cup onion, finely chopped
¼ cup tomato, finely chopped
½ teaspoon red chilli flakes
½ teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper powder
1½ cups mozzarella cheese, grated
3 tablespoons coriander leaves or cilantro, finely chopped
Instructions
In a bowl, combine cream cheese, chopped capsicum, onion, tomato, and coriander leaves.
Add red chilli flakes, dried oregano, garlic powder, salt, and black pepper. Mix well.
Add grated mozzarella cheese and mix until the filling is creamy and evenly combined.
Place a tortilla on a flat surface and spread some filling along one edge.
Roll tightly into a log and secure with a toothpick.
Heat oil in a pan over low to medium heat. Shallow fry the taquitos, turning until golden and crispy on all sides.
Transfer to a paper towel, remove toothpicks, and serve hot with mayonnaise and salsa.
Notes
Use refried beans instead of cream cheese for variation.
Add cabbage or carrots for more vegetables.
Bake at 400°F (200°C) for about 25 minutes or air-fry for a lighter version.
Store leftovers in the fridge and reheat in oven or air fryer to maintain crispness.
