These vegetarian air fryer taquitos are full of flavor and a delicious cheesy cream filling in a crispy crunchy tortilla. Perfect for appetizers, snacks or paired with a salad for a quick dinner!
We’ve had an air fryer for awhile. My youngest son begged for one and so my husband bought one.
Like I said in my air fryer donuts post, I really didn’t think it would ever get much use… I was wrong.
We actually use it way more than I thought and it is really versatile with what you can make in it. It’s great for tater tots and fries, chicken nuggets, even pizza!
I even made some cauliflower “wings” in it and despite the hesitation from my boys and hubby they turned out to be a hit. (That recipe will be coming once I’ve perfected it!)
I have always loved taquitos but they are one thing that I have yet to find a vegetarian version of. My boys love them and every time I buy a box for them I think I really should come up with a meatless version.
So I set out to create a delicious vegetarian taquito and I decided that the air fryer would be the best place to cook them! I tried a couple of different combinations but these are by far the best. I have a creamy chicken enchilada recipe that I used to make all the time and the flavors of these taquitos are inspired by that.
This recipe will make 25-30 taquitos, if you don’t want that many you can always cut it in half. Also I used brown rice in mine just because it is a healthier option but if you would prefer white rice it would work just as well.
Here’s what you’ll need for your creamy vegetarian taquitos
4 Cups Cooked Brown Rice
8 oz. Brick of Pepperjack cheese
8 oz. Cream Cheese – softened
4.5 oz Can of Diced Green Chilies
1/2- tsp Cumin
1/2- tsp Garlic Powder
30 – Taco Size corn tortillas
2-3 Tbsp Olive oil
The first thing you’ll want to do is shred your pepperjack cheese.
Then in a large bowl combine your rice, cream cheese, green chilies, cumin, garlic powder, and shredded pepperjack.
Mix until everything is well incorporated. It takes a few minutes to get the cream cheese well blended just keep mixing until it is all nicely mixed. Taste a bit and add salt if needed.
Now it ‘s time to fill your tortillas. To make this easy I like to use a piping bag or a ziploc baggie with the corner cut off so that I can just squeeze the filling onto the tortilla.
Before filling you’ll want to heat your tortillas to make them nice an flexible. I like to work with 3 or 4 at a time. Place the tortillas on a plate and cover with a damp paper towel, pop them in the micowave for about 30 seconds and then you’re ready to go!
Pipe or spoon filling onto the tortilla slightly off center.
Now starting on the side with the filling roll the tortilla up into a nice tight roll. Set it aside and move onto the next.
Once you’ve got all your taquitos assembled lightly brush them with olive oil and sprinkle with salt.
Now put as many as you can in your air fryer seam side down, leaving space between them so that the air can circulate.
Now air fry them at 400 for 7-10 minutes. Check your first few batches about half way through the cooking time so you can figure out the perfect timing for your air fryer.
These vegetarian air fryer taquitos are perfect as they are or you can serve them up with guacamole, salsa, sour cream for dipping!
- 4 Cups Cooked Brown Rice
- 8 oz. Brick of Pepperjack cheese- shredded
- 8 oz. Cream Cheese – softened
- 4.5 oz Can of Diced Green Chilies
- 1/2- tsp Cumin
- 1/2- tsp Garlic Powder
- 30 – Taco Size corn tortillas
- Salt & Pepper to taste
- Combine rice, cream cheese, pepperjack cheese, green chilies, cumin and garlic powder in a large bowl, stir until well mixed.
- Heat 3-4 tortillas for 30 seconds in the microwave.
- Pipe or spoon filling onto the tortilla slightly off center.
- Roll the tortilla tightly.
- Place in air fryer at 400 for 7-10 minutes
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 296 Total Fat: 15g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 40mg Sodium: 651mg Carbohydrates: 28g Fiber: 3g Sugar: 2g Protein: 12g