Butternut Squash Baked Vegetarian Taquitos

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.

I saw roasted veggie taquitos and I knew that I could do the same thing.  I used a 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

Inactive Time 45 minutes

Active Time: 5 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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