These Baked Fajita Taquitos combine two amazing Mexican dishes into one delicious dinner that is gluten free and vegan!
I promise that I won’t always just talk about the weather, but I just gotta say, it’s still so freaking hot here! I have to wear sunblock every single time I go for a walk and I’m still rocking my shorts and tank tops. Eli just turned 3 months old and all he knows in this world is hot miserable weather. Maybe that’s why he is crying all the time 🙂
Now that I have that off my chest, let’s talk taquitos! They’re basically like tacos but they’re baked to crispy perfection and they’re fun to eat. I used to eat microwave cheese taquitos from a box all the time when I was in high school and I’m embarrassed at how much I liked them.
I got really excited when I saw them at the store a few years ago and was then horrified at how gross they were and how many I had consumed when I was younger! I may not eat the frozen taquitos anymore but I still need my taquito fix. I’ve made a few versions but right now I’m really loving these Baked Fajita Taquitos.
They’re crispy baked corn torillas that are filled with seasoned peppers and onions and some refried black beans to help everything stick together. They’re great dipped in guacamole and salsa or topped with lettuce and tomato! I’m not eating dairy right now, but you could also melt some cheese on top of them if you like 🙂
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Baked Fajita Taquitos
- Total Time: 45 minutes
- Yield: 10 1x
Ingredients
- 2 teaspoons olive oil, plus more for brushing on top
- 1 red pepper
- 1 green pepper
- 1 small yellow onion
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup refried beans, I used black ones
- 10 corn tortillas
Instructions
- Pre-heat the oven to 400 degrees fierenhet. Heat a large pan over medium heat. Thinly slice the peppers and onion and add to the pan with the olive oil and spices. Cook peppers and onions until softened, about 10 minutes.
- You may need to heat and soften tortillas before rolling them depending on how soft they are to begin with. I heated mine in a pan with some cooking spray for about 30 seconds each.
- Spread each tortilla with a heaping tablespoon of beans and then a small handful of pepper mixture. Roll tortilla up and place seam side down on a large oven sheet. Repeat until all tortillas are assembled. Brush the top of taquitos with a small amount of olive oil and bake until crispy, about 20 minutes. Great when served with salsa and guacamole!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Gluten Free, Vegan
Aww I feel for you with a little baby in that heat! I might complain about the cold weather here but I do terribly in the heat :/ These taquitos look absolutely amazing, I’ve never actually eaten taquitos but I definitely need to try them!!
Dang heat. I don’t know how you stand it! Just the thought of being in Texas during the summer makes me cringe.. I can only imagine the heat in AZ.. even now! Poor little Eli. You know I love these, Izzy… a big ole dip of guacamole or sour cream and I’m in taquito heaven!! Delicious work my dear!
Weather will cool down soon enough. Love the recipe!
I love taquitos, they’re such a unique blend of hearty filling and crispy exterior. These fajita veggie taquitos look delicious and I love that they’re baked!
They look yummy! Thank you!
I’m jealous of your weather since it’s starting to get cold here. My kids love taquitos and I’m embarrassed to say I’ve never made them. What kind of mother am I serving my kids frozen TJ’s taquitos! Thanks for making them look easy!
I hope the weather cools down for you, Izzy! It’s been warm-ish here (in the 60s and 70s, which is warm for this time of year in the midwest) but it’s supposed to cool down this week. I could go for the whole plate of these taquitos! Love the fajita version!