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!
