Baked Veggie Taquitos with whole wheat tortillas, filled with roasted butternut squash, black beans, swiss chard and Monterey jack cheese! Make these for lunch or dinner!
Do you remember your sacked lunch as a kid? and I say sacked lunch because I rocked the brown paper bag. I seriously don’t remember the super cool lunch container boxes we have now, or the Disney or “whatever character your kid fancies at the moment” lunch box. I don’t know. Maybe they were around but my parents didn’t buy any.
Most of the time it was some kind of sandwich and when we were old enough, my mom just gave us money and we bought hot lunch at school.
As an adult, especially since I am home most of the time, I love making quick lunches or making big batches of something for dinner and saving some leftovers for lunch the following day. That’s what I do with my Baked Veggie Taquitos. I love these because they are so versatile. . you can mix and change what you put inside and make them stuffed with ground beef or go meatless or simply fill them with what’s in your fridge at the time or what’s seasonal.
We had an abundance of roasted butternut squash because it’s one of my favorite things to eat in the fall. Whether I’m simply roasting them or making lasagna, I always seem to have a couple on hand and in the house. Low in calories and packed with fiber and vitamins A and C, you can’t go wrong with butternut squash.
Truth be told, I always tend to go overboard with the cheese and stuffing my taquitos when I make these so you don’t get the thinly rolled taquitos that you’re used to. You get the somewhat bigger, fully packed with roasted butternut squash, black beans, mushrooms, swiss chard and Wisconsin Monterey Jack cheese taquitos. What does this say about me?
At least I baked these and used whole wheat tortillas. This means I can eat three.
Baked Veggie Taquitos
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion diced
- 2 cups cremini mushrooms diced
- 1 cup Swiss chard chopped (leaves only)
- 1 cup yellow or orange bell pepper diced
- 1 -15 oz. can black beans drained and rinsed
- 1 heaping tablespoon chili powder
- ½ teaspoon cumin
- 1 ¼ cup butternut squash roasted and mashed
- Salt and pepper to taste
- 10-12 regular sized whole wheat tortillas
- 8 oz. Wisconsin Monterey Jack cheese freshly grated
- Vegetable oil for brushing on the taquitos
- Serve with fresh salsa and sour cream
Instructions
- Preheat your oven to 400 degrees.
- Using a large non-stick skillet, heat the olive oil over medium high heat. After a minute or two, add the onions, mushrooms and Swiss chard and sauté for about 3 to 4 minutes or until slightly softened. Add the bell peppers and black beans and continue to cook for another 3 to 4 minutes. Add the chili powder and the cumin and mix together well. Add the roasted and mashed butternut squash and mix well to combine with the other vegetables. Season with salt and pepper to taste. Remove from the heat and set aside.
- Assemble your taquitos: working on a flat, clean surface or cutting board, lay down a whole wheat tortilla and spoon on about a ¼ cup of the butternut squash and black bean mixture evenly on the lower half of the tortilla. Top generously with the freshly grated Monterey Jack cheese and roll the tortilla, starting from the bottom going up, closed. Brush each taquito with vegetable oil and lay down (tortilla flap side down) on a lined baking sheet. Continue with the remaining taquitos.
- Bake for 15 to 18 minutes or until crispy on the outside. Serve with pico de gallo or your favorite salsa and sour cream.
These taquitos are also on the Wisconsin Cheese website, and are featured in the Harvest issue of Grate. Pair. Share. Although the photos may not represent the recipe well, this is one of the best things I’ve made. And you’ll wanna take a look at the ENTIRE ISSUE because there are over 30+ recipes for fall. . and from some really fabulous bloggers!
I hope you enjoy!
so much delicious in those tortillas.
Thanks so much, Dixya!! TGIF!
Yum.
MMMM.
I want NOW for my lunch, Please 🙂 x
Thanks so much, Kim! for the support and comments!! 🙂
Alice, I totally rocked sacked lunches too! Though I did get a little jealous of the cool boxes my friends had 🙂 These taquitos look awesome. I love that they’re baked!
Thanks Amy!! I know, right?! and when I did finally get one it was like lunch boxes weren’t cool anymore! 😛
My kids keep asking about Taquitos! I actually have never tried it before and wasn’t sure how to make it. =P And here they are! Looks really delicious! I usually pack Japanese lunch box or sandwich for kids and I think they want to try something different once in a while. I should try making this!
Thanks so much, Nami!! For the kids, I suggest filling/stuffing the tortillas lighter so you can roll them up smaller and thinner. . my kids love these and they are so versatile. You can put whatever you want inside. . enjoy!
I need to up my lunch game. Your yummy taquitos look like the place to start 🙂 Off to check out the recipe!
Thank you so much, Liz!! I seriously always make these for dinner and then just re-heat for lunch the next day! Easy peasy!
I love the filling you have tucked into these taquitos, and all that gooey cheese? YES! These are my kind of taquitos!
Thanks so much Marcie! you are too kind. . I totally went overboard on the cheese but that’s ok. . I love it!!
I remember having a Wizard of Oz lunch box when I was little, and then I switched over to the brown paper bags! 🙂 These taquitos definitely look like an amazing lunch! I love the veggies in here, sounds delish!
Thanks so much Gayle!! haha, that’s so funny!! As a kid, I wanted some kind of lunchbox! The Wizard of Oz would have been cool! 😛
I never rocked the brown paper bag..nor the cool lunch tote/box growing up. For being such a good cook, I wonder why my mom never packed us lunch! I guess cooking 3 solid meals + more for my always-hungry dad wore her out. In any case, taquitos were a hot item at the lunch line. But they sure didn’t have butternut squash nor were they generously stuffed liked yours. Now I need to make some this weekend!
Thanks so much, Min!! I think you and the hungryman will seriously love these. . even my meat loving husband didn’t miss the meat and LOVED these!!
Why have I never made taquitos before?? This looks SO good!
oh my gosh, thanks so much!! I hope you try the recipe, because my sucky photos, these are like the BEST veggie taquitos ever!!
Haha, that’s so funny, because I was just commenting to a friend that lunchbox technology sure has changed since back in the day! I didn’t have any fancy taquitos in my lunch either…just boring PB&J! I love that you baked these instead of fried them–can’t wait to give them a try!
Thanks so much, Elizabeth!!! I am, in fact, making these again today!! So so good!!
These look yummy! I think it is so cool that we both did taquitos this week.
Hi Tori! Thanks for stopping by!!Yes, your creamy chicken taquitos look fabulous!! woot woot!!
There is soooo much veggie yum stuffed into these tortillas! Love love all that gooey cheese! I want these so badly for lunch today. 😉
Going to head over and get the full recipe. Love these! One of my friends had a Holly Hobbie lunch box and it was the coolest thing ever…lol.
I like to think of the brown paper bag that I, too, brought my lunch in as “Retro Chic”. That’s my story and I’m sticking with it. Feel free to join! 😉
These Taquitos look delicious! I’m not sure any would actually make it in the lunch box, though. I might eat them all first!
These taquitos look amazing, Alice! Love the fact they’re baked, so good!
Again please be responsible for packing my lunch bag!! I would love to have these everyday!!
Girl these taquitos are amazing! I adore them with the crunchy outside and delicious inside. The photos are spectacular!
These look great, and I love that they’re baked instead of fried! Definitely need to go get this recipe!
They are amazing! Like always your recipes are beautiful and looks so good !
Taquitos are the shizz… loving this baked version… and I’m such a fan of squash! Need to try this for a quick weeknight dinner for sure! Pinning!
My kids are so, so sick of just a regular old sandwich for lunch. I’m definitely going to be giving these a try! Sounds so so good!
Yum yum yum!! I love that these are veggie. They look fabulous!
These taquitos look amazing Alice! Love all these awesome lunches you make for the kiddies – I need to start taking notes for when my lil guy starts next year. Oh who am I kidding, I would be super excited if I had these for my lunch too 🙂
These look absolutely delicious, after my trip back home to Toronto I have become obssessed with black beans, so your recipe is perfect. Thanks Rosemary
I totally had a sack lunch too – with a sandwich every single day (that I threw away every single day). Would have MUCH preferred if my mom packed things like these taquitos! Butternut squash in taquitos? Brilliant.
Hi! It was great to meet you last weekend at the BHG Cooking Experience! I love these veggie taquitos. They look delicious! 🙂
Could you use fresh spinach in this instead of swiss chard?
Hi Laurie! Sure, of course! Spinach would work great!! Although, I would probably add it in later, like a little before you add the already roasted and cooked butternut squash. Fresh spinach doesn’t need as long to cook and wilts/cooks pretty fast. So, again, add it in later. I hope you make these! 🙂
Thanks so much… I am definitely going to make these! 🙂