Easy Vegetarian Squash Taquitos

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Easy Vegetarian Squash Taquitos

Many thanks from hollyshelpings.com for this delicious taquito recipe. Butternut squash is the star here, and this recipe provides a sweet and spicy taquito that can be mostly cooked then frozen to enjoy later or cooked and enjoyed on the spot. Your choice here...I'll talk you through both ways.

  • Prep Time: Approx 30 mins
  • Cook Time: Total about 45 mins
  • Servings: 12 Taquitos


  • 1/2 cup(s) cooked then mashed butternut squash
  • 2 oz cream cheese or one small avocado
  • 1/2 cup(s) black beans, rinsed and drained
  • 1/2 cup(s) sweet corn, rinsed and drained
  • 1 cup(s) grated cheddar cheese or Daiya cheddar shreds
  • 1 chipotle in adobe, de-seeded and finely diced
  • 1 tsp(s) cumin
  • 2 clove(s) roasted garlic or 1/2 tsp of roasted garlic salt works, too
  • salt to taste (I would recommend doing this)
  • 12-15 small flour or corn tortillas ( about 4")

Tips and Suggestions

Please see my post on How to Cook Butternut Squash for tips on enjoying in your favorite recipes


Take one butternut squash, peel skin, scoop out seeds and cut into smallish cubes. Place two cups of these cubes (freeze the rest for use in other recipes) onto a cookie sheet lined with parchment paper or a Silpat mat. Drizzle about a tablespoon of olive oil over and use hands to coat. Add one large peeled garlic clove also coated with olive oil to squash and back about 25 minutes. Check for doneness by using a toothpick or knife.

When squash is soft, remove from oven and allow to cool a few minutes. Use a fork or a couple of pulses in a food processor to create a chunky mash of squash and garlic.

Transfer squash mash to a medium bowl. Add cream cheese or avocado and mix until well combined. Rinse black beans and corn then add to squash. Take care to remove the seeds and mince a chipotle pepper then add this along with rest of ingredients and mix together. Taste for salt and get it to your liking.

Begin rolling your taquitos. Here's how:

Slightly wet a paper towel and place corn tortillas (or flour) in between and heat 1 minute in the microwave.

Take a heaping tablespoon up to 1/4 cup and place centered on one tortilla. Tightly roll and use a toothpick to hold end in place (see pictures). Place onto an oil-sprayed cookie sheet. You should be able to place all your taquitos on one large sheet.

Once finished rolling, spray with cooking oil or brush with oil and place in oven for 20-22 minutes, turning once after 15 minutes.

If you are making these to freeze, bake 15 minutes, remove and cool. Remove toothpicks. Place directly in the freezer for 2 hours then place in a Ziploc bag. Reheat at 375 degrees for 8-10 minutes. Seam side down.

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