Easy Vegetarian Baked Taquitos {Lactose-Free}
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Cook time: 
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Yield: 6 to 8 servings, about 12 to 16 large taquitos
These kid-friendly lactose-free Easy Vegetarian Baked Taquitos are full of gooey cheese and Tex-Mex flavor, and couldn’t be easier to make!
  • 1 (8 oz/227 g) bag GO VEGGIE Lactose and Soy Free Cheddar Shreds
  • ½ green bell pepper, chopped small
  • ½ red bell pepper, chopped small
  • 3 scallions, green and white parts, thinly sliced
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon no-salt-added taco spice blend (see Note)
  • 12 to 16 soft flour tortillas (I used tortillas that were 7 to 8-inches diameter)
  • Olive oil, for the baking sheet
For serving (optional):
  • Chopped fresh herbs
  • Your favorite salsa
  1. Preheat the oven to 425F; drizzle a little oil on a large baking sheet.
  2. For the filling, toss the shreds, bell peppers, scallion, cilantro, and taco spice blend together in a large bowl.
  3. Scoop about ¼-cup of the filling onto the center of a 7 or 8-inch soft flour tortilla, tightly roll it up, and place it seem-side-down onto the prepared baking sheet. Continue this way until you run out of filling or tortillas. Drizzle a little oil on top of the taquitos.
  4. Bake until golden brown, about 15 minutes, flipping the taquitos over once halfway through cooking.
  5. Sprinkle on your favorite fresh herbs if desired, and serve warm along with salsa for dipping.
No-Salt-Added Taco Spice Blend: I use a homemade taco spice blend that includes ancho chili powder, chipotle chili powder, smoked sweet paprika, dried oregano, cumin, coriander, garlic powder, onion powder, black pepper, and crushed red pepper flakes. You can use any similar spice blend, or instead substitute 2 teaspoons chili powder, 1½ teaspoons cumin, and 1½ teaspoons dried oregano.

Gluten-Free Version: Use corn or another type of gluten-free soft tortillas.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/easy-vegetarian-baked-taquitos-lactose-free/