Veggie Freezer Taquitos

Veggie Freezer Taquitos  ( revised 5/25/18)

Makes between 32 - 40 small taquitos

8 oz cream cheese (low fat works well)

2 Tbsp lime juice
1/4 cup salsa verde

1 tsp cumin

2 tsp chili powder

1 can black beans, drained and rinsed

1 cup fresh spinach

2 cup frozen corn kernels

1/2 red bell pepper, chopped

2 c mexican style shredded cheese

30 + small whole wheat tortillas (fajita size - 6 inch)

Allow cream cheese to soften at room temperature.  Thaw corn in cool water and drain well.

Cut up spinach into small pieces.

Blend cream cheese, lime juice, salsa verde, cumin, and chili powder in a large bowl. ( I use my KitchenAid mixer) 

Stir in black beans, spinach, corn, bell pepper, and cheese until thoroughly mied. 

Place about 2 Tbsp of the mixture on the lower 1/3 of a tortilla.  Roll up tightly and place on baking sheet lined with waxed paper or parchment.  Continue until the baking sheet is full.  Place in freezer for a couple hours until frozen and transfer to a freezer container or bag.  

Continue until all the mixture has been used. 

To cook - Preheat oven to 425. 

Place taquitos on baking sheet - not touching.  Bake 20 - 25 minutes until heated through.  If the edged start to brown, cover with aluminum foil. 

Sever with quacamole, salsa and sour cream. 

Creamy Chicken Taquitos

Creamy Chicken Taquitos - original recipe can be found here


Here is my version:

4 oz softened cream cheese
1/4 cup salsa verde
1 Tbsp fresh lime juice
1/2 tsp ground cumin
1 Tbsp chopped cilantro (opt'l - I omit it as my daughter doesn't care for it)
1 Tbsp chopped onion (opt'l)
2 cups shredded cooked chicken (I used boneless skinless chicken thighs)
1 cup shredded fiesta blend cheese
14 small flour tortillas (the number will vary)


Preheat oven to 425
Line baking sheet with parchment paper.

In large bowl, mix the cream cheese, salsa, lime juice, and cumin. Stir in the cilantro and onions if using. Add the chicken and cheese and mix thoroughly.
(You can chill the mixture at this point to use later)




Warm a few tortillas at a time in the microwave by placing between 2 paper towels and heating for 30 seconds. (I don’t usually warm them.😉)
Spread 2 Tbsp of the chicken mixture along one third of a tortilla. Roll the tortilla as tightly as you can.



Place seam side down on the baking sheet. Continue until you have used all of the chicken mixture. I got 14 taquitos from mine.



Bake at 425 for 10-15 minutes (I baked for 15 and may have been a little bit too long - of course, this will vary depending on your oven and how tightly you have rolled the tortillas)


I might have overfilled a few as the filling flowed out the ends. I used a little over 2 Tbsp since the recipe said 2-3 Tbsp but I think 2 Tbsp would have worked well and I would have gotten even more.

The original recipe states you can freeze the rolled taquitos before baking them. I did put a couple in the freezer on some aluminum foil and will place in a ziplock bag when they are frozen. I'll have to back them some time when I have the oven on and see how they compare. If frozen, bake at 425 for 20 minutes.


They were very tasty. I figured 3 would be a good serving size - and that was filling for lunch today. For dinner, I would add a salad and maybe refried beans on the side. Could possibly get by with 2 taquitos for a serving with the sides.

Update 5/25/18 - I freeze these all the time now.  After rolling the tortilla filled with the chicken mixture, place on a parchment lined baking sheet (close together - you can pack them on it).  Place in freezer for 4 - 12 hours.  Once frozen, place the taquitos in a zip lock bag.  A gallon bag will hold about 20 taquitos.   Repeat as long as you have filling and tortillas.
Cook from frozen in preheated 425 oven for 15 minutes.