Lil' Luna · by Kristyn Merkley★ 5.0 (1)
Spinach and Artichoke Taquitos Recipe
NUTRITION · PER SERVING15M COOK
CAL 9%·PRO 9%
CARBS 13G27% OF CAL
2G FIBER10G OTHER1G TOTAL SUGAR
FAT 13G64% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy taquitos filled with spinach, artichoke, and melted cheese that taste like spinach-artichoke dip. Perfect for parties or quick snacks.
startermexicantaco🥄 saucepangluten freevegetarian
View the full recipe on Lil' Luna →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8 oz cream cheese (softened)
- 1 cup grated parmesan cheese
- 1 tsp minced garlic
- 1 cup spinach (frozen, thawed and drained)
- 8 oz artichoke hearts (drained and chopped)
- 1 cup mozzarella cheese
- 24 corn tortillas
- vegetable oil (for frying)
At a glance
PER SERVING · TIME 15M
CAL 9%·PRO 9%
CARBS 13G27% OF CAL
2G FIBER10G OTHER1G TOTAL SUGAR
FAT 13G64% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 202mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 105mg
- Calcium
- 106mg
- Iron
- 0.48mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 202MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.