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Salsa Verde Pork & Spinach Baked Taquitos — A Leftovers Recipe

Salsa Verde Pork & Spinach Baked Taquitos are an irresistibly easy 30 minute weeknight dinner recipe. Try these the next time you have some leftover salsa verde pork (or leftover carnitas, or leftover pork taco meat, or...).

So, you know how when I recently posted a slow cooker salsa verde pulled pork recipe I also mentioned having fun making things out of the leftovers? Here’s the proof… in these Salsa Verde Pork & Spinach Baked Taquitos!

And let me just tell you: Super easy baked taquitos are definitely worth scratching up as an easy 30 minute weeknight dinner with some of your own leftover salsa verde pork (or leftover carnitas, or leftover pork taco meat, or even leftover salsa chicken, if you’re not feeling like pork today!).

Salsa Verde Pork & Spinach Baked Taquitos are an irresistibly easy 30 minute weeknight dinner recipe. Try these the next time you have some leftover salsa verde pork (or leftover carnitas, or leftover pork taco meat, or...).

Yes, they are actually as good as they look! I prefer baking taquitos rather than frying them; they get just brown and crispy enough in the oven with a light brushing of olive oil.

Salsa Verde Pork & Spinach Baked Taquitos — A Leftovers Recipe

Ingredients

1.5 Tbsp olive oil, divided
1 tsp minced garlic (about 2 cloves)
8 oz fresh spinach
1/4 tsp cayenne (optional; omit if sensitive to heat)
1/2 tsp cumin
1/2 tsp chili powder
1.5 cups leftover cooked salsa verde pork (or carnitas, or pork taco meat, or…)
4 oz cream cheese, softened
1 cup shredded cheddar cheese
12-14 medium flour tortillas
Sea salt (optional)

Directions

Preheat oven to 425 degrees. Line a baking sheet with foil and drizzle it with 1/2 Tbsp olive oil, then brush the oil around to coat the foil.

Heat 1/2 Tsbp olive oil in a large skillet over medium heat for about a minute, then add the minced garlic. Saute very briefly, then add spinach, cayenne, cumin, and chili powder. Continue cooking over medium heat until spinach is wilted, stirring occasionally.

Meanwhile, add your salsa verde pork, cream cheese, and cheddar cheese to a large bowl and stir to combine. Stir in the sauteed spinach.

Salsa Verde Pork & Spinach Baked Taquitos are an irresistibly easy 30 minute weeknight dinner recipe. Try these the next time you have some leftover salsa verde pork (or leftover carnitas, or leftover pork taco meat, or...).

Add a generous spoonful of the pork, spinach, & cheese mixture in a line down the center of each tortilla, leaving about an inch of room on each edge. Roll tortillas up as tightly as possible and place them seam side down on the baking sheet. (If some of the filling squeezes out while you’re rolling them, just push it back on into the ends.)

Salsa Verde Pork & Spinach Baked Taquitos are an irresistibly easy 30 minute weeknight dinner recipe. Try these the next time you have some leftover salsa verde pork (or leftover carnitas, or leftover pork taco meat, or...).

Brush the tops of your taquitos with the remaining 1/2 Tbsp of olive oil and sprinkle them lightly with (optional) sea salt. Bake at 425 degrees for 16 minutes, or until browned.

Serve with sour cream, avocado, and/or salsa, if desired.

Note: You can make these taquitos with leftover carnitas, pork taco meat, or anything similar you have on hand — they’re a versatile way to make something new and tasty out of your leftovers! If you’re using pulled pork rather than a salsa verde type pork, though, you may want to add a little salsa, chopped green chiles, and/or additional seasoning to spice them up. You can also use corn tortillas. Because those are less pliable, though, you’ll want to warm them first so that you can roll them without cracking.

You can’t go wrong with taquitos…

Salsa Verde Pork & Spinach Baked Taquitos are an irresistibly easy 30 minute weeknight dinner recipe. Try these the next time you have some leftover salsa verde pork (or leftover carnitas, or leftover pork taco meat, or...).

But these are especially tasty taquitos, and such a simple & quick weeknight dinner recipe idea! You can even pretend that they’re healthy, since they’re baked rather than fried — and you’re also getting a dose of veggies courtesy of the spinach in the filling. 😉

Salsa Verde Pork & Spinach Baked Taquitos — A Leftovers Recipe, printable recipe

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5 from 3 votes

Salsa Verde Pork & Spinach Baked Taquitos -- A Leftovers Recipe

Super easy baked taquitos are an easy 30 minute weeknight dinner with some of your own leftover salsa verde pork (or leftover carnitas, or leftover pork taco meat, or...).
Course dinner
Total Time 30 minutes
Servings 4

Ingredients

  • 1.5 Tbsp olive oil divided
  • 1 tsp minced garlic about 2 cloves
  • 8 oz fresh spinach
  • 1/4 tsp cayenne optional; omit if sensitive to heat
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1.5 cups leftover cooked salsa verde pork  or carnitas, or pork taco meat, or...
  • 4 oz cream cheese softened
  • 1 cup shredded cheddar cheese
  • 12-14 medium flour tortillas
  • Sea salt optional

Instructions

  • Preheat oven to 425 degrees. Line a baking sheet with foil and drizzle it with 1/2 Tbsp olive oil, then brush the oil around to coat the foil.
  • Heat 1/2 Tsbp olive oil in a large skillet over medium heat for about a minute, then add the minced garlic. Saute very briefly, then add spinach, cayenne, cumin, and chili powder. Continue cooking over medium heat until spinach is wilted, stirring occasionally.
  • Meanwhile, add your salsa verde pork, cream cheese, and cheddar cheese to a large bowl and stir to combine. Stir in the sauteed spinach.
  • Add a generous spoonful of the pork, spinach, & cheese mixture in a line down the center of each tortilla, leaving about an inch of room on each edge. Roll tortillas up as tightly as possible and place them seam side down on the baking sheet. (If some of the filling squeezes out while you’re rolling them, just push it back on into the ends.)
  • Brush the tops of your taquitos with the remaining 1/2 Tbsp of olive oil and sprinkle them lightly with (optional) sea salt. Bake at 425 degrees for 16 minutes, or until browned.
  • Serve with sour cream, avocado, and/or salsa, if desired.

Notes

You can make these taquitos with leftover carnitas, pork taco meat, or anything similar you have on hand -- they're a versatile way to make something new and tasty out of your leftovers! If you're using pulled pork rather than a salsa verde type pork, though, you may want to add a little salsa, chopped green chiles, and/or additional seasoning to spice them up. You can also use corn tortillas. Because those are less pliable, though, you’ll want to warm them first so that you can roll them without cracking.

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Recipe Rating




Deanne

Tuesday 27th of April 2021

I made this tonight for dinner and was a HUGE hit with everyone. I personally love taquitos and buy already made ones in freezer Aldi section. Making taquitos with this filling was amazing!! I don’t think I can go back to frozen taquitos after these ones. My husband couldn’t believe they were made with 1 entire bag of spinach! All other flavors masked the spinach. Also, my husband ran to the fridge because he thought I used all the slow cooked pork butt. Only used 1 1/2 cups and have more pork butt for tomorrow!

rachel

Wednesday 28th of April 2021

I'm so glad everyone enjoyed! It's always amazing how far spinach cooks down, isn't it? :) My kids still love the pre-made frozen taquitos, but agree that the homemade ones are several steps above.

BarbP

Friday 20th of March 2020

Hi Rachel! Decided to try this as vegetarian meal, using sautéed baby bella mushrooms instead of meat! Terrific! May try sautéd extra firm tofu next! Daughter loved it so thank you for this different and inspired recipe!! Hope you and your family are staying well (and sane!!)

rachel

Friday 20th of March 2020

Oh, yum! Mushrooms sound fantastic in there.

Melissa

Thursday 5th of September 2019

I love your meals! My husband and I are avid Aldi shoppers! All of the meals we have done so far with your recipes are delicious and we love the savings! Thank you so much for your creativity! 😃

Colleen

Tuesday 11th of June 2019

Delicious as always!

Beth S.

Saturday 27th of October 2018

I love the flexibility of this recipe and the creative way it uses up odds and ends from previous meals. We omitted the cayenne for our little. Not a single serving was left! Delicious!

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