Butternut Squash Baked Vegetarian Taquitos

November 30, 2013 · 7 comments

in Diabetic Friendly, Dinner, Meat-afiable, Recipe, Vegetarian

Butternut Squash Baked Vegetarian Taquitos | hollyshelpings.com

Most Mexican places have vegetarian options.  Cheese enchiladas, bean and cheese burritos, stuff like that.  What I never ever ever see is vegetarian taquitos.  It’s a shame because taquitos are basically fried tortillas around (meat) stuffing and it sounds quite delicious.

Butternut Squash Baked Vegetarian Taquitos | hollyshelpings.com

I saw roasted veggie taquitos and I knew that I could do the same thing.  I used different filling, but I used her idea: baked vegetarian taquitos.  Yum.  These were amazing and I want to eat them all the time.  I used butternut squash to make it a little bit sweet and chipotle to make it a little spicy.  I think just about anything inside a crispy tortilla is worth sharing.

Butternut Squash Baked Vegetarian Taquitos | hollyshelpings.com

Butternut Squash Baked Vegetarian Taquitos

Active Time: 5 minutes

Inactive Time: 45 minutes

Total Time: 50 minutes

Yield: 12 taquitos

Serving Size: 1 taquito

Butternut Squash Baked Vegetarian Taquitos

These baked vegetarian taquitos are a Mexican classic with a twist. Use butternut squash to make it a little sweet and chipotles to make it a little spicy.


  • 1/2 medium butternut squash
  • 2 cloves garlic
  • 2 oz cream cheese
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn, rinsed and drained
  • 1/2 cup chopped onions
  • 1 chipotle in adobo sauce, finely chopped (optional)
  • 1 cup cheddar cheese
  • salt to taste
  • 4 Tbsp olive oil - divided
  • 12 small flour tortillas


  1. Preheat oven to 375 degrees F. Peel and seed the butternut squash. Cut into 1 inch cubes (doesn't need to be exact at all). Toss in 2 Tbsp olive oil. Place on an baking sheet with 2 cloves of peeled garlic. Bake until fork tender (about 20-25 minutes). Rotate once or flip halfway through.
  2. Once fork tender, move the butternut squash and garlic into a large mixing bowl and allow to cool. Once cooled, mash up the butternut squash and garlic. with a fork (or a blender if you want. it should be easy to mash by hand and then you don't need to get anything else dirty). Add in the cream cheese and mix well. Fold in the black beans, corn, onions, chipotle, cheese, and salt.
  3. Add about 1/4 cup of mix to the middle of a tortilla and roll up. Brush with olive oil or melted butter. Place on baking sheet (you can use the same one as before if it's not too messy). Repeat until all the mix and tortillas are gone. Place in the oven and bake for about 20 minutes rotating halfway through. If they are not crisp at the end, turn on the the broiler and let them bake for a few more minutes. Flip over to get the bottoms too. The crispier the better.
  4. Allow to cool and then devour.
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Butternut Squash Baked Vegetarian Taquitos | hollyshelpings.com

{ 7 comments… read them below or add one }

Heather @ Sugar Dish Me November 30, 2013 at 10:13 AM

Love the butternut squash filling idea! These look delicious! Thanks for linking back to me! Have a great weekend!
Heather @ Sugar Dish Me recently posted…The Plan-Your-Leftovers-Around-This-Turkey-Sandwich Sandwich


Debbie Warren December 2, 2013 at 7:41 AM

Love your recipe! Butternut squash is one of my favorite things in the fall. I made this up, and added some cilantro to it as well……..just fabulous! Thanks for sharing! just popping over from the Marvelous Monday Link Party. I have pinned, liked and tweeted, and g+-ed. I would love it if you would drop by my site at http://www.kneadedcreations.com for a short visit! I will look forward to seeing you there! Deb @ Kneaded Creations
Debbie Warren recently posted…Holiday Eggnog Muffins


Holly December 4, 2013 at 9:34 PM

Awesome! I’m glad you liked them. Thanks so much for sharing. Those eggnog muffins look so yummy!


Paula December 2, 2013 at 12:23 PM

Love these, such a healthier option, pinned. Thanks for sharing at Marvelous Mondays
Paula recently posted…Baked Sausage Pepperoni Penne Pasta Casserole


Leilani December 4, 2013 at 9:16 PM

I’m a sucker for ALL taquitos and these look amazing. I have a friend who is now a vegetarian and I am always looking for dishes to share with her. Unfortunately, she recently developed an allergy to aged cheese. Perhaps she could just leave out the cheddar?
Leilani recently posted…The Hole in the House


Holly December 4, 2013 at 9:27 PM

Totally! I love cheddar and add it to everything. Just skip it, it’ll still be delicious. You could even add more of the other fillings to get more filling if you wanted.


Leilani December 5, 2013 at 10:02 AM

Thanks! Will do. :)
Leilani recently posted…Mrs. Smith’s Rules of Pot Roast


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