taquitos

The traditional taquito (rolled tacos) have made their way to breakfast, stuffed with bacon eggs and cheese!

Breakfast Taquitos

flour tortillas (street/small taco sized)

lb bacon

eggs

milk cream

tsp salt

tsp black pepper

onion powder

⅓ tsp chili powder

hot sauce (to taste)

cheddar

monterey jack cheese

salsa and/or guacamole (for serving)

Preheat the oven to 375°

Cook bacon according to package directions until crispy. Place on a paper towel to drain excess fat and chop into small pieces

Meanwhile, in a bowl, scramble eggs, milk, salt, pepper, onion powder, chili powder, and hot sauce. Pour into a skillet over medium high heat and cook until slightly runny

Add cheeses and bacon stir until cheese is melted. Set aside.

On a microwave safe plate, place tortillas and cover with a damp paper towel. Microwave for 45 seconds to make pliable.

Take one tortilla, scoop 1 heaping tbsp of egg/cheese mixture on one side. Roll toward the other side to form a cigar shape (I take a finger and dip it in water, then dab the opposite side of the tortilla with it to create a &quot;glue&quot; the roll with stick to).

Place the roll face down in a greased baking dish/ cookie sheet lined with parchment. Repeat with the remaining tortillas

Bake 12-15 minutes until crispy and slightly brown. Allow to cool slightly and serve with salsa, sour cream and/or guacamole.

Crispy Homemade Taquitos (also called Rolled Tacos) made with seasoned shredded beef corn tortillas all of the best toppings. They can be baked or fried and are sure to be your new favorite recipe!

Homemade Taquitos

2.5-4lb beef chuck roast *

Salt and black pepper

beef broth

salsa

Tbsp chili powder

garlic powder

Tbsp cumin

corn tortillas

toothpicks

Salsa

Sour cream

Guacamole

Shredded cheese

For the Slow Cooker: Season roast with salt and pepper. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on LOW for 7-8 hours or until meat is tender and shreds easily.

Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.

For the Instant Pot: Season roast with salt and pepper. Cut it into four large pieces and place in instant pot. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on manual/high pressure for 50 minutes. When timer beeps allow the pressure to naturally release before removing the lid (about 15-20 minutes).

Assembly:

If frying, add about 1 1/2 inches of oil to a large skillet and heat to medium-high.

Drain beef and set aside. Heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.

Spoon about 2 tablespoons of the meat mixture into a line at one end of a tortilla and tightly roll it up. Use a toothpick to secure it.

Fried Taquitos:

Your oil should be hot (the tortillas should sizzle immediately when you put them in).

Fry the rolled tacos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides.  Place them on a paper towel lined plate.

Baked Taquitos:

Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.

Serve taquitos with guacamole, shredded cheese, salsa and sour cream.

https://content.jwplatform.com/videos/A0l6eWTo.mp4

These crispy Homemade Taquitos (Rolled Tacos) are made with seasoned shredded beef (or substitute chicken or pork), corn tortillas and all of the best toppings. They can be baked or fried and are sure to be your new favorite recipe!

Taquitos

Crispy baked taquitos which are super easy to make, gluten-free, stuffed with a hearty veggie mixture, and vegan cheese. These crispy vegetable flautas are bursting with flavor and can be enjoyed as a snack, dinner or side dish!

Easy Vegan Baked Taquitos

potatoes

tbsp oil

carrot

onion

garlic

peas (frozen

curry powder

tsp cumin

nutmeg

3/4-1 tsp sea salt (or less/more to taste)

tsp smoked paprika

Red pepper flakes (to taste)

Black pepper (to taste)

vegetable broth

oz vegan cheese (of choice)

Taco seasoning (to sprinkle on top of taquitos (optional))

8-10 small/medium tortillas ((*see notes))

Peel and chop the potatoes and cook in a pot with boiling water and salt until fork tender which takes about 12-15 minutes. Drain the water and mash the potatoes with a potato masher. You can add a splash of plant-based milk for a creamier result. Set aside.

Heat oil in a pan/skillet over medium-high heat and add the chopped onion. Sauté for 3 minutes, stirring frequently, then add the grated carrot, minced garlic, all spices and sauté for a further minute.

Pour in the vegetable broth, add peas (frozen), put the lid on and cook for a few minutes until the carrot is softened. If you use frozen peas, make sure to let them thaw completely. If using canned peas, drain and rinse (no need to cook, add them in the next step). Turn off the heat.

Also, add the mashed potatoes and vegan cheese (you can use store-bought grated vegan cheese or cream cheese). I used my easy vegan cheese sauce. Use a fork or a potato masher to combine everything.

Taste the veggie mixture and adjust seasonings. Add more salt/black pepper/spices to taste. If you want it spicier, add more red pepper flakes to taste.

Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.

Place about 2-3 tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.

Brush with a little vegetable oil (to make them even more crispy) and sprinkle some taco seasoning on top.

Bake in the oven for about 17-20 minutes or until they are golden brown and crispy. Broil for a few minutes (optional).

Serve with salsa, sour cream, vegan queso or guacamole. Enjoy! Store leftovers covered in the fridge for up to 3 days or freeze in zip lock bags for up to 2 months.

https://content.jwplatform.com/videos/bW83QqI3.mp4

Crispy vegan baked taquitos which are super easy to make, gluten-free, and delicious. These meat-free flautas are filled with a hearty veggie mixture that is bursting with flavor. Enjoy this simple rolled taco recipe as a snack, dinner or side dish!

Easy Vegan Taquitos | Baked Veggie Flautas

These Air Fryer Salsa Chicken Taquitos couldn&#x27;t be any easier! Shredded cooked chicken is tossed with salsa and wrapped with cheese, lightly sprayed with olive oil and air fried until crispy. This recipe yields 20 taquitos!

Air Fryer Salsa Chicken Taquitos

chicken

flour tortillas (fajita size)

shredded cheese (like cheddar jack)

olive oil spray

In a mixing bowl, add the shredded chicken...

In a mixing bowl, add the shredded chicken (about 4 cups) and 1/2 to 2/3 cup of salsa or more and toss until evenly coated. Add more salsa as needed. I always eyeball it.

Working in batches, place a few tortillas down...

Working in batches, place a few tortillas down onto a clean surface. On 1/3 of the tortilla, place some of the salsa chicken and a little cheese.

Starting on the end with the chicken and...

Starting on the end with the chicken and cheese, fold it over and roll tightly before placing each one onto a rimmed metal baking sheet. Repeat with the remaining tortillas, chicken and cheese until all 20 are rolled.

Then spray all of the rolled taquitos with...

Then spray all of the rolled taquitos with olive oil spray.

Preheat you air-fryer to 350-360° and working in...

Preheat you air-fryer to 350-360° and working in batches of 4 or 5 taquitos at a time (any extra room in the basket could cause them to unroll) air-fry for 4 to 5 mintues or until crispy and golden brown.

Repeat with the remaining taquitos.

Serve as is or with desired toppings (see...

Serve as is or with desired toppings (see notes).

Filled with barbecue chicken, our crispy, crunchy taquitos are a quick and easy Mexican dinner.

Shredded chicken taquitos

barbecued chicken

green shallots, finely chopped

coriander

oregano leaves

wholemeal tortillas

Vegetable oil, to shallow-fry

iceberg lettuce

tomatoes, finely chopped

red onion, finely chopped

Chipotle chilli sauce, to serve

sour cream,

Guacamole dip, to serve

parmesan,

Vegan baked taquitos with a cheesy potato filling

Easy Baked Potato Taquitos

Yukon Gold Potatoes

tbsp vegan cream cheese

almond milk (unsweetened)

cilantro

tsp kosher salt

flour tortillas

vegan mozzarella cheese

white onion

salsa verde (mild

Start by chopping the potatoes (peel first if desired) and transfer to a large pot. Cover with cold water and add a generous pinch of sea salt. Boil the potatoes for 15 minutes or until fork tender. 

In the meantime, dice the onion, chop the cilantro, and set both aside for now.

Then turn off the heat and drain the water from the potatoes. Add the vegan cream cheese and almond milk to the pot with the potatoes and mash to create a &quot;chunky mashed potatoes&quot; texture. You may want to add an extra tbsp or two of almond milk if needed. Add 1-2 tbsp of the chopped cilantro along with the salt and mix well. Taste to see if it needs more salt and season accordingly. Set aside.

Preheat the oven to 400 degrees. 

Next, warm up the flour tortillas to prevent them from cracking. I do this in the microwave by pilling the tortillas onto a plate and covering them with a clean, damp cloth. Microwave for about 30 seconds. 

Then evenly distribute the potato mixture in the center of 8 flour tortillas, roll, and place onto a baking tray, folded side down to help them stay closed while cooking. Lightly spray the taquitos with cooking spray - like a natural olive oil or coconut oil spray - or brush lightly with oil olive, then top with shredded vegan cheese. 

Bake for 12-15 minutes, then turn the broiler to high and cook for 1-2 more minutes to melt the cheese. To serve, top with salsa verde, a sprinkle of chopped onion and the remaining chopped cilantro. Enjoy!

Spiced black beans and mushrooms wrapped in a crispy corn tortilla! These delicious Black Bean and Mushroom Taquitos are vegan, gluten free, refined sugar free and oil free.

Black Bean and Mushroom Taquitos (vegan, gluten free)

white onion, finely diced

garlic,

white button mushrooms, chopped

green chiles

chili powder

cumin

1/4-1/2 teaspoon salt, to taste

vegan cheese

Avocado or guacamole

Cilantro

lime

Preheat oven to 425F while you prepare the filling.

In a pan over medium high heat, sauté onions until fragrant and golden brown. Next add garlic and cook for another 1-2 minutes. Add spices and chiles and use a spatula to keep mixture moving so as not to burn.

Next add black beans and mushrooms and cook for 4-5 minutes, stirring frequently. Season with salt and pepper to taste, and then use the back of a wooden spoon or a potato masher to slightly smash the bean mixture. It will help to make filling the tortillas easier later on.

When the mixture is ready, prepare your tortillas by wrapping in a damp kitchen cloth or paper towel and microwaving for roughly 2 minutes until soft. This will allow you to roll the tortillas without them breaking.

Fill each tortilla with 1-2 spoonfuls of the bean mixture, add a piece of vegan cheese if desired, and roll up. Place seam side down in a baking dish and repeat using the remaining bean mixture.

Bake tortillas for 10-15 minutes until tortillas are crisp and golden brown. Serve with cashew sour cream, fresh cilantro, salsa, guacamole, fresh lime and any other ingredients of choice.

I made it and it was a hit with my family. I am sharing it with my colleagues - spread the happiness :). Thanks for another wonderful recipe, Remy!

There&#039;s several things which affect how the frozen taquitos cook. They all vary in size, thickness, type of filling, thickness &amp; type of tortilla so you’ll have to adjust timing. For best and even cooking, don&#039;t overcrowd the basket. Fill just an even single layer. Cook in batches if needed.All air fryers are different and some cook much hotter than others. Once you cook your first batch, you’ll know more of what works for your model of air fryer and size of food. These were tested on basket style air fryers. Read more recipe notes below the recipe. Nutrition will vary depending on individual taquito types.

Air Fryer Frozen Taquitos

Frozen Taquitos

oil spray (, to coat the taquitos)

Place the frozen taquitos in the air fryer basket and spread out into a single even layer. Coat the taquitos evenly with oil spray.

Air Fry at 380°F/195°C for 7-10 minutes or until crispy to your liking, gently shaking and turning the taquitos halfway through cooking.

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Air Fryer Frozen Taquitos with Time & Temp.

These easy oven baked taquitos make a great appetizer or meal! We like to serve them with sour cream, guacamole, salsa, pico de gallo, lettuce, tomatoes, and cheese!

Baked Chicken Taquitos

chicken (we use rotisserie chicken)

salt

paprika

lime juice

cheddar cheese

Shredded lettuce

tomatoes

Sour Cream

Green Onion

Queso Fresco

Pico de Gallo

Preheat the oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray and set aside.

In a medium bowl, combine the shredded chicken with the cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.

Get two paper towels damp and place two tortillas at a time in between the paper towels. Place in the microwave for 20-30 seconds. Remove from the microwave and roll up the taquitos.

Place a heaping tablespoon of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place the tacquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos.

Spray the taquitos generously with nonstick cooking spray. Bake for 15-20 minutes or until taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings.

Chicken Taquitos

avocado,

1 juice only

1 onion, chopped

jalapeño pepper, seeded and chopped

(340 g) cooked chicken, coarsely chopped

(100 g) Tex-Mex cheese, grated

2 onions, thinly sliced

10 soft wheat tortillas, 6 inches (15 cm) in diameter

tbsp (30 ml) canola oil

Iceberg lettuce, thinly sliced

Homemade or store-bought salsa

In a bowl, crush the avocado with a fork. Add the lime juice, green onion and jalapeño. Season with salt and pepper. Mix well. Set aside.

In another bowl, combine the chicken, cheese and green onions. Season with salt and pepper. Using your hands or a wooden spoon, vigorously mix to form a sticky paste.

On a work surface, lay out a few tortillas at a time. Place about 3 tbsp of the chicken mixture in the centre of the bottom half of each tortilla. Roll up each tortilla, pressing down slightly. Hold the rolled tortillas closed with a toothpick or thread 5 tortillas side-by-side onto a long skewer. If the filling falls out either end, simply pack it back inside the tortilla. 

Heat the oil in a large non-stick skillet over medium heat. Place half of the tortillas at a time in the skillet and cook until golden, about 2 to 3 minutes each on two sides. Carefully remove the toothpicks or skewers and cook on the other two sides until nicely golden. Drain on paper towels. Cook the remaining taquitos, adding oil as needed.

Place the taquitos on a serving dish. Top with the lettuce and serve with the guacamole, salsa and sour cream, if desired.

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Top 33 taquitos recipes from across the web

The most viewed taquitos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Breakfast Taquitos

Homemade Taquitos

Easy Vegan Baked Taquitos

Air Fryer Salsa Chicken Taquitos

Shredded chicken taquitos

Easy Baked Potato Taquitos

Black Bean and Mushroom Taquitos (v...

Air Fryer Frozen Taquitos

Baked Chicken Taquitos

Chicken Taquitos

Air Fryer Chicken Taquitos (or Flau...

Flautas de pollo (taquitos crocante...

Buffalo Chickpea Taquitos

Chicken Taquitos

Black Bean Flautas

Homemade Taquitos

Rolled Tacos/Taquitos

Crispy Chipotle Chicken Cream Chees...

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Low Carb Buffalo Chicken Taquitos

Tortillas farcies au poulet (taquit...

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Baked Chicken Taquitos

Chicken Taquitos (Baked or Fried)

Easy Taquito Recipe

Crispy Potato Flautas Recipe

Vegan Taquitos

Green Chile Chicken Taquitos

Vegan Cheesy Beefy Taquitos

The most viewed taquitos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine