Baked Pintos and Rice Taquitos

by | February 24, 2019

Rice taquitos are a perfect appetizer or a tasty family dinner for taco Tuesday. There are plenty of renditions and filling ideas, but I love sticking to the classic pintos and rice. This recipe is clean, made from whole foods, and a great dinner for kids. My oldest loves to dip them. It’s even more fun when you give them the trifecta of dipping options: salsa, vegan sour cream, and guacamole. Even my youngest can enjoy these rice taquitos for dinner. I just simply give her the filling and a spoon since shes too little for a crunchy tortilla shell. It’s great for the whole family so no one misses out and no need to make separate meals to accommodate everyone at the dinner table.

Baked Pintos and Rice Taquitos


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Baked Pintos and Rice Taquitos


  • 2 cups pinto beans, cooked
  • 1 cup brown rice, cooked
  • 1/2 cup white onion, diced
  • 1/2 cup + 4 tbsp. water
  • 1 tbsp. tomato paste
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1 tbsp. nutritional yeast
  • 12 corn tortillas
  • 1/2 cup vegan cheese ( optional )


  • Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  • In a nonstick sauté pan, add 4 tbsp. of water and heat to medium heat. Add diced onions and sauté until onions are translucent and water has evaporated. Make sure to stir consistently so the onions do not stick.
  • Pour in 1/2 cup of water and then stir in tomato paste until well combined. Mix in pinto beans and rice.
  • Add in garlic powder, cumin, chili powder, and salt. Simmer ingredients until the mixture becomes thick, about 3-5 minutes.
  • Remove from heat and fold in nutritional yeast.
  • Heat tortillas according to package in the microwave, you want to make sure they are pliable so that they do not break when rolled.
  • One at a time, fill the center of the tortilla with 2 tbsp of pinto bean mixture and roll tightly. ( If using vegan cheese, sprinkle on top of bean mixture before rolling.) Place on baking sheet seam side down. Continue until all tortillas are used or all mixture is gone.
  • Bake in the oven for 15-20 minutes until shells are golden brown. Half-way through baking turn them over to bake on the other side. If the shells are not strong enough to hold without the seam side down, give them another 5 minutes before turning.
  • Serve with your favorite dipping sauce.

Did you like this baked pintos and rice taquitos recipe? Let me know in the comments below.

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Lindsay Robeson

Lindsay lives a plant-based life in Arizona with her husband and 2 little girls. She believes in the healing power of plants and is loving all the of the benefits. She would love to be given the opportunity to inspire everyone to live the plant life without sacrificing the taste of food. Check her out on Instagram, Website, and Facebook.



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