Vegetarian Taquitos
Vegetarian Taquitos
Ingredients
For the Filling
- 2 tablespoons oil, for sautéing
- 1 cup green peppers, diced
- 1/2 cup white onions, diced
- 1 cup corn kernels
- 1 cup white cheese, crumbled (queso fresco or feta)
For the Taquitos
- 12 corn tortillas
- 2 cups oil, for deep frying
For Topping
- 2 cups shredded lettuce
- 1/2 cup salsa
- 1/2 cup sour cream or Mexican crema
Instructions
- 1
Heat 2 tablespoons of oil in a large frying pan over medium heat. Add the diced green peppers and diced white onions to the hot oil and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add the corn kernels to the pan with the sautéed vegetables and continue to cook for another 3-5 minutes, stirring occasionally, until the corn is tender.
⏱️ 5 min
- 3
Remove the pan from the heat. Add the crumbled white cheese to the vegetable mixture and stir until it is well combined and the cheese is slightly melted into the warm vegetables. Set aside.
⏱️ 3 min
- 4
Take one corn tortilla and place a generous portion of the prepared filling near one edge. Roll the tortilla tightly to form a cylindrical shape, ensuring the filling is completely enclosed.
⏱️ 5 min
- 5
Repeat step 4 with the remaining tortillas and filling until all taquitos are assembled.
⏱️ 5 min
- 6
Heat 2 cups of oil in a deep frying pan or a Dutch oven over medium-high heat until it reaches about 350°F (175°C). Carefully place the rolled taquitos, seam-side down, into the hot oil in batches, being careful not to overcrowd the pan.
⏱️ 2 min•🌡️ 350
- 7
Fry the taquitos for 2-3 minutes per side, turning them as needed, until they are golden brown and crispy all over. Use tongs to remove the taquitos from the oil and place them on a plate lined with paper towels to drain excess oil.
⏱️ 6 min
- 8
Arrange the fried taquitos on a serving plate. Top generously with shredded lettuce, then spoon salsa over the lettuce and taquitos. Finish by drizzling sour cream or Mexican crema over the toppings. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vegetarian Taquitos
For the Filling
- 2 tablespoons oil, for sautéing
- 1 cup green peppers, diced
- 1/2 cup white onions, diced
- 1 cup corn kernels
- 1 cup white cheese, crumbled (queso fresco or feta)
For the Taquitos
- 12 corn tortillas
- 2 cups oil, for deep frying
For Topping
- 2 cups shredded lettuce
- 1/2 cup salsa
- 1/2 cup sour cream or Mexican crema
Instructions
- 1
Heat 2 tablespoons of oil in a large frying pan over medium heat. Add the diced green peppers and diced white onions to the hot oil and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add the corn kernels to the pan with the sautéed vegetables and continue to cook for another 3-5 minutes, stirring occasionally, until the corn is tender.
⏱️ 5 min - 3
Remove the pan from the heat. Add the crumbled white cheese to the vegetable mixture and stir until it is well combined and the cheese is slightly melted into the warm vegetables. Set aside.
⏱️ 3 min - 4
Take one corn tortilla and place a generous portion of the prepared filling near one edge. Roll the tortilla tightly to form a cylindrical shape, ensuring the filling is completely enclosed.
⏱️ 5 min - 5
Repeat step 4 with the remaining tortillas and filling until all taquitos are assembled.
⏱️ 5 min - 6
Heat 2 cups of oil in a deep frying pan or a Dutch oven over medium-high heat until it reaches about 350°F (175°C). Carefully place the rolled taquitos, seam-side down, into the hot oil in batches, being careful not to overcrowd the pan.
⏱️ 2 min•🌡️ 350 - 7
Fry the taquitos for 2-3 minutes per side, turning them as needed, until they are golden brown and crispy all over. Use tongs to remove the taquitos from the oil and place them on a plate lined with paper towels to drain excess oil.
⏱️ 6 min - 8
Arrange the fried taquitos on a serving plate. Top generously with shredded lettuce, then spoon salsa over the lettuce and taquitos. Finish by drizzling sour cream or Mexican crema over the toppings. Serve immediately.
⏱️ 2 min