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Vegetarian Taquitos

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"A vegetarian taquito recipe that gets its meatiness from mushrooms and other veggies. Even the carnivores in your life will love them! Serve with dips like salsa and sour cream."
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40 m servings 433
Original recipe yields 8 servings (16 taquitos)


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  1. Heat 1/4 cup oil in a frying pan over medium-high heat. Add mushrooms, squash, carrot, and vegetarian patty. Cook and stir until vegetables are soft and tender, 7 to 10 minutes. Add taco seasoning and stir to combine. Set aside and let cool.
  2. Heat 1 inch of oil in another frying pan over medium heat. Dip a corn tortilla into the hot oil with tongs. Wait for 3 seconds, flip, and cook another 3 seconds; remove to paper towels to drain and cool. Repeat with remaining tortillas.
  3. Stir Cheddar cheese into the cooled filling mixture. Place 1 1/2 tablespoons of filling down the center of one tortilla and roll up; repeat with remaining tortillas and filling.
  4. Place as many taquitos into the hot oil that will fit, seam side-down, using tongs. Cook until the bottoms are golden brown, 3 to 4 minutes. Flip and continue to cook until golden brown, 3 to 4 minutes. Remove to paper towels to drain. Repeat to cook remaining taquitos.


  • Cook's Notes:
  • You can use safflower oil instead of sunflower.
  • Instead of using a package of taco seasoning, you can substitute a mixture of onion powder, garlic powder, ground cumin, chili powder, salt, and pepper to taste.
  • You can use toothpicks to hold the taquitos together at first, if needed when frying.

Nutrition Facts

Per Serving: 433 calories; 32.6 29.2 8.2 9 393 Full nutrition

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