Oven Fried Mexican Turkey Taquitos
Mexican Taquitos got a healthy make over but taste just as good, if not even better!
Does your family or you love Mexican food? Maybe you’ve never heard of Taquitos before or attempted to make them, but I’m sure you’ve seen them.
They are basically a rolled up taco with some type of beef or chicken filling and then fried!
These are made with corn tortillas and filled with an adaption of my Turkey Enchilada recipe then baked until crispy. You won’t even really notice they aren’t fried because they still get nice and crisp!
Once you make the easy filling, you roll them and bake them and this recipe makes a ton so you can have plenty of left overs! The above pictures are using regular corn tortillas so they are more yellow, but I ran out and all I had was some white corn tortillas which are not as yellow. No difference in flavor, just color. Choose whichever ones you like.
This recipe makes 30 and they are little so a serving is 3. We had left overs the next night so I placed them back onto a baking sheet and reheated them at 350 for about 10 minutes. They came out just as good.
Oven Fried Mexican Turkey Taquitos
Ingredients
- 1 onion chopped (about 2 cups)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 pounds lean ground turkey
- 1 tablespoon cumin
- 2 teaspoons coriander
- 1 15.5 ounce can black beans, rinsed, drained
- 2 cups fresh chopped spinach
- 1 cup plain Greek yogurt 2 %
- 30 6 1/2 inch corn tortillas
- 1/2 cup sharp shredded cheddar
Instructions
- Preheat oven to 400 degrees.
- Spray baking sheet with nonstick cooking spray.
- In a large saute pan heat oil and cook onion until soft.
- Add turkey, salt, pepper, cumin, coriander and cook until turkey is no longer pink.
- Stir in beans, spinach and yogurt.
- Spray corn tortillas on both sides with nonstick cooking spray and heat in a pan for 30 seconds on each side.
- Spoon 1/4 cup filling onto each tortilla.
- Roll up, seam side down on baking sheet.
- Sprinkle the tortillas with the cheddar.
- Bake until crisp 20-25 minutes.
- Serve with salsa and sour cream.
- Makes 30.
Notes
One taquito= 3.5*
Nutrition
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About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Can flour tortillas be used instead
Brenda,
These were delicious. I used the ground turkey as you suggested. My daughters are always leery of beans so I used pink beans and really mashed them into the turkey to try to camouflage them. It worked and Julia and Mia kept coming back for more. I told them later that they had eaten a ton of beans and they were shocked but not turned off!
Another wonderful recipe!
Kev
Sneaky Kevin!! Love it! Great idea!
LOVE your site!! Thank you for all the hard work you put into the recipes and into your blog.
In the directions, number 3 doesn’t state what we are suppose to cook in the oil. Is it the onions?
Thank you. 🙂
I’m glad my readers have my back, thank you for catching that!
These were so delicious. Thanks so much for sharing!
Have you ever tried to freeze the leftovers? Just wondering your thoughts on how well this would freeze? I was thinking after its cooked you can freeze the leftovers and bake on the cookie sheet like you would the (not as yummy I am sure) store bought version.
We ate them up before trying to freeze. I think it might work, but most frozen versions are fried and that’s why they hold well in the freezer then bake up fine. Let me know if you do try it.
Ok I made these but instead of freezing them whole I ended up freezing the inside stuffing (meat etc). Figured atleast that saves a bit of time later. Yummy recipe thanks for sharing!