These taquitos prove that you don’t have to fry food to make it crispy and delicious.


  • 10 medium mushrooms
  • 1 red bell pepper
  • 1/2 bunch cilantro
  • 1/4 cup green salsa
  • 1/3 cup cream cheese
  • 1 can (or 2 cups) black beans
  • juice of 1 lime
  • 1 tsp cumin
  • 15 small tortillas


  1. Clean mushrooms with a damp cloth. Dice very fine. A food chopper is helpful.
  2. Dice bell pepper very fine.
  3. Heat a saute pan over medium/high heat. Add a teaspoon of oil, and saute bell pepper and mushrooms for 2-3 minutes until tender.
  4. Add green salsa, softened cream cheese, black beans, lime juice, and cumin. Stir to mix thoroughly.
  5. Chop 1/2 bunch cilantro and add to the mix.
  6. Spoon 1 1/2 – 2 Tbsp of the mixture onto each tortilla.
  7. Wrap tightly and place the seam side down on a baking sheet. Spray the top with oil or baking spray.
  8. Bake at 425 degrees F for 15 minutes or until crispy and golden brown.

Recipe by Natalie Monson at

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Crunchy Vegetarian Taquitos Recipe

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