A large white plate topped with a pyramid of baked taquitos. There's fresh cilantro sprinkled on top of them with a dollop of avocado sauce on the top taquito. There's a small round bowl filled with the avocado cream sauce and a lime wedge on the plate.

Crispy Baked Vegetarian Taquitos

Crispy baked vegetarian (or vegan) taquitos are an easy & healthy dinner made with flour tortillas and topped with an avocado cream sauce.
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Keyword easydinner, meatlessmonday, tacotuesday, taquitos, Vegetarian, vegetarianrecipes
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 5 people
Calories 679kcal
Author Wine a Little Cook A Lot


Vegetarian Taquitos

  • 1/2 cup dried lentils
  • 1 cup water
  • 1/3 cup + 3 tbsp olive oil
  • 1 clove garlic minced or grated
  • 1 head cauliflower cut into florets and chopped small
  • 8 oz mushrooms chopped very small
  • 1 package low sodium taco seasoning see recipe notes for homemade blend
  • 1 tsp black pepper
  • 10 ounce can can diced tomatoes in green chilies
  • pinch salt
  • 1 cup shredded Mexican blend cheese omit for vegan version
  • 10 soft flour tortillas whole grain if preferred

Chipotle Cream Sauce

  • 1 chipotle pepper in adobe sauce
  • 1/2 cup greek yogurt see recipe notes for vegan version
  • 1 avocado
  • juice from 1/2 lime
  • ½ tsp garlic powder
  • pinch salt
  • 2 tbsp fresh cilantro plus more for serving


Vegetarian Taquitos

  • Bring water to a boil in a medium sized saucepan. Add lentils, turn to low, cover and simmer 10-15 minutes until lentils are tender. Drain and set aside.
  • While lentils are cooking, add 1/3 cup of olive oil to small saucepan. Add garlic and cook on low until garlic infuses, about 5 minutes. Set aside.
  • Preheat oven to 385 degrees.
  • Heat remaining 3 tbsp of olive oil over medium-high heat. Add cauliflower, mushrooms, lentils, taco seasoning and pepper. Cook, stirring occasionally until softened and slightly browned (about 15 minutes).
  • Stir in diced tomatoes and cook another 2 minutes. Season with salt if needed.
  • Brush bottom of a large baking dish with garlic infused olive oil.
  • Wrap flour tortillas in a damp paper towel or clean kitchen towel and microwave for 40 seconds to soften. Lay a tortilla down and add about 1/2 cup of filling, then top with about 2 tbsp of shredded cheese (if using). Roll tightly, tucking in the edges and place seam side down in baking dish. Repeat with remaining tortillas or until filling is gone.
  • Brush tops of taquitos generously with garlic infused olive oil and bake 20-25 minutes until lightly golden and toasted.

Chipotle Cream Sauce

  • While the taquitos are baking, in food processor (or blender), combine all ingredients and pulse until smooth and creamy. Set aside.
  • Serve taquitos with a dollop of the cream sauce and a sprinkle of chopped cilantro.


*For a vegan version omit the shredded cheese.  Replace the Greek yogurt with an extra avocado.
*For an easy homemade Taco Seasoning recipe, click here!


Serving: 2taquitos | Calories: 679kcal | Carbohydrates: 78.38g | Protein: 25.49g | Fat: 31.37g | Saturated Fat: 7.61g | Polyunsaturated Fat: 4.42g | Monounsaturated Fat: 17.41g | Cholesterol: 22mg | Sodium: 656mg | Potassium: 1146mg | Fiber: 10.8g | Sugar: 8.37g | Vitamin A: 2333IU | Vitamin C: 77.6mg | Calcium: 393mg | Iron: 6.22mg