I’m getting totally jazzed for one of my favorite times of year, Cinco de Mayo! Any holiday that involves food is a friend of mine! What better way to celebrate with a group than these DIY Taquitos!
In the past we’ve made simple recipes like Mexican Tortilla Pizza, Pulled Pork Tacos made in the slow cooker, Pressure Cooker Pinto Beans and served Mexican Hot Fudge on top of ice cream, but this year we’re going with one of the kids number one picks: DIY Taquitos.
We’ve been making Vegetarian Baked Taquitos for years, but this time I wanted to show you all of the variations you can make on them. Honestly, there’s no limit to how you can jazz them up.
I place all of the ingredients and toppings on the counter with a warm tortilla in front of everyone and let them create whatever mash up they choose. This way you satisfy everyone and keep little hands busy for a few minutes while getting them involved in the process.
When the taquitos come out of the oven they’re crunchy and toasty on the outside, melted and flavorful inside. They’re totally satisfying and a ton of fun to eat too!
DIY Baked Taquitos
- 1/2 cup cooked black beans
- 1/2 cup corn kernels
- 1/2 cup shredded cooked chicken
- 1 cup shredded mexican blend cheese
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 12 flour tortillas
- Preheat oven to 400 F.
- Set out the tortillas and toppings, and let everyone fill their own taquito with 2 tablespoons of their favorite filling. Alternatively, you can combine the filling ingredients and place 2 tablespoons of the mixture in each tortilla.
- Roll up the taquitos, and place seam-side down on a foil-lined cookie sheet, spray the tops lightly with cooking oil and bake for 25 minutes, until golden brown.