These easy Cheese Rolled Tacos make a great party appetizer or light dinner dish! When served with nutritious creamy avocado salsa, the little treats become an irresistible temptation.
My kids adore tacos. And I can not deny that this dish has always been one of my favorite ones too. They are always begging for tacos for dinner. So it is one of the most desired appetizers at kids’ gatherings. These cheese rolled tacos are super easy to make and need just a handful of ingredients. The extra cheese filling is wrapped in small tortillas and baked until beautiful crispiness. Rolled tacos are traditionally served with guacamole and melted cheese on top. Some sour cream, hot sauce, or salsa as a side will make a great pairing too!
The rolled tacos are great because they store well in the freezer. So, if you have sufficient ingredients, I recommend you make a double portion and freeze it. Thus you will ensure an easy dinner on busy weeknights!
You can fry taquitos either in a lot of oil or bake in the oven. I would rather bake them to avoid the unpleasant smell in the kitchen and don’t have to deal with hot oil. Whatever method of cooking you will choose, you will get crispy and super delicious cheese rolled tacos.
This time I went for a vegetarian version of rolled tacos. Even if they did not contain any meat, these cheese taquitos remain satisfying and hearty. They are loaded with tons of fresh vegetables, cheese, and healthy protein from cashew. A touch of flavorful spices adds a tremendous deep flavor, but baked tortillas provide the perfect crunchiness.
Taquitos or Rolled Tacos?
There are, basically, no differences between rolled tacos and taquitos. Both dishes are small shapes like cylinders of corn tortillas, filled with various fillings and then backed. Vegetables, beans, chicken, beef, or cheese, make an excellent combination for versatile stuffings. Rolled tacos recipes call to fry them, but I prefer to bake taquitos in the oven, so keeping them healthier, but they still crispy.
Also, you can find another name for this recipe – flauta. The dishes are actually different. Flautas are usually made with flour tortillas, while taquitos use corn tortillas. Flautas, in most cases, are fried into the hot oil.
How to make Rolled Tacos?
As I told you, for today, I made vegetarian taquitos. Actually, it supposes to be vegan, but I found that I have in my fridge a lot of cheese, so my vegan taquitos result in a vegetarian ones. If you want to avoid dairy products, just skip the cheese or substitute it with tofu.
Start by making the cashew sauce. To get smooth cashew sauce, you have to soak the nuts. Soak nuts overnight in cold water. Once you have cashews hydrated, drain and rinse them. Transfer nuts to a food processor and add water. Process until creamy and smooth. Set aside.
Grab onion and finely chop it. Heat 2 tbsp of olive oil in a deep skillet. Once hot, add onion and saute it until translucence. Meanwhile, cut in small cubes bell pepper. Add it to the softened onion. Continue cooking for five more minutes at medium heat. Then add chopped canned tomatoes, Old Bay seasoning (or taco seasoning), garlic powder, and salt if desired. To avoid oversalting the taquitos feeling, make sure you taste the vegetables before adding the salt. Taco seasoning or even tomatoes can come already salted. In the end, add cashew paste and a mix of mozzarella and cheddar cheese. Switch off the heat and mix well the filling.
Brush the bottom and sides of the baking dish with butter. Spoon about one tablespoon of the vegetable mixture into a line at one end of a tortilla. Roll the tortilla up nice and tightly. Make sure you don’t overfill the tortillas otherwise, they won’t stay firm and closed.
Arrange the taquitos in one layer, seam side down on a greased baking dish. Brush them with olive oil and send them to the preheated oven at 400 °F for 20 minutes, until golden and crispy. The last 5 minutes of baking, top with some shredded cheese.
Enjoy rolled tacos warm with a side of the avocado dip, sour cream, or salsa.
Avocado Dip:
An easy avocado dip perfect match with this cheese rolled tacos. To make this creamy and hearty dip, you will need your food processor again.
Blend together avocado, chilli (deseeded), parsley, hemp seeds, freshly squeezed lime juice, garlic powder, salt, and a little bit of water. Easy, refreshing, and healthy avocado dip!
Serve and enjoy!
Cheese Rolled Tacos
Equipment
- baking dish
Ingredients
- 12 mini tortillas
- 1 onion
- 1 bell pepper
- 2/3 cup chopped canned tomatoes
- 1 tbsp Old Bay seasoning or taco seasoning
- 1 tbsp granulated garlic
- 1/2 cup cashew hydrated
- 1/4 cup water
- juice of 1/2 lime
- 1 cup mozzarella cheese
Avocado Dip:
- 1 1/2 avocado
- 1/3 chilli pepper
- handful parsley
- 1/4 cup hemp seeds
- 1 tsp granulated garlic
- 3-4 tbsp water
Instructions
- Process hydrated cashew until creamy and smooth.
- Grab onion and finely chop it. Heat 2 tbsp of olive oil in a deep skillet. Once hot add onion and saute it until translucence. Meanwhile, cut in small cubes bell pepper. Add it to the softened onion. Continue cooking for 5 more minutes at medium heat. Then add chopped canned tomatoes, Old Bay seasoning (or taco seasoning), garlic powder, and salt if desired. At the end add cashew paste and a mix of mozzarella and cheddar cheese. Switch off the heat and mix well the filling.
- Brush the bottom and sides of the baking dish with olive oil. Spoon about one tablespoon of the vegetable mixture into a line at one end of a tortilla. Roll the tortilla up nice and tightly.
- Arrange the taquitos in one layer, seam side down on a greased baking dish. Brush them with olive oil and send them to the preheated oven at 400 °F for 20 minutes, until golden and crispy. The last 5 minutes of baking, top with some shredded cheese.
Avocado Dip:
- Blend together avocado, chili (deseeded), parsley, hemp seeds, freshly squeezed lime juice, garlic powder, salt, and a little bit of water. Easy, refreshing, and healthy avocado dip!
- Enjoy rolled tacos warm with a side of the avocado dip, sour cream, or salsa.
Nutrition
