Easy Vegan Taquitos Recipe for Guilt-Free Snacking

Vegan taquitos offer all the crispy, flavorful satisfaction of traditional taquitos without any animal products. These rolled tortillas filled with seasoned vegetables and beans make an excellent appetizer, snack, or light meal.

The combination of black beans, vegetables, and spices creates a filling that’s both nutritious and delicious.

These plant-based taquitos are perfect for meal prep, parties, or weeknight dinners. You can customize the filling with your favorite vegetables and adjust the spice level to your preference. The key to perfect taquitos lies in getting them crispy on the outside while keeping the filling moist and flavorful inside.

Recipe Information

• Serves: 4-6 people
• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 12 taquitos

Nutrition Information

Equipment Needed

• Large skillet or frying pan
• Baking sheet
• Parchment paper
• Small bowl for oil
• Pastry brush
• Tongs
• Can opener
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Potato masher or fork

Check Other Vegan Recipes –

• Hearty Vegan Lentil Stew
• Crispy Vegan Salt and Pepper Tofu
• Creamy Vegan Sun-Dried Tomato Pasta in 20 Minutes
• Comforting Vegan Shepherd’s Pie

Ingredients

For the Filling

• 1 can black beans, drained and rinsed
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup corn kernels, fresh or frozen
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice

For Assembly

• 12 small corn or flour tortillas
• 3 tablespoons vegetable oil for brushing
• Optional toppings: vegan sour cream, salsa, guacamole, hot sauce

Recipe Instructions

1. Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium heat.
3. Add diced onion to the skillet and cook for 3-4 minutes until softened.
4. Add minced garlic and cook for another 30 seconds until fragrant.
5. Add bell pepper and corn to the skillet and cook for 5 minutes, stirring occasionally.
6. Add black beans, cumin, chili powder, paprika, oregano, and cayenne pepper to the mixture.
7. Season with salt and pepper to taste and cook for 3-4 minutes, stirring frequently.
8. Mash about half of the black beans with a fork or potato masher to help bind the filling.
9. Remove from heat and stir in fresh cilantro and lime juice. Let the filling cool slightly.
10. Warm tortillas in the microwave for 30 seconds or wrap in damp paper towels to make them more pliable.
11. Place about 2-3 tablespoons of filling along one edge of each tortilla.
12. Roll the tortilla tightly around the filling, starting from the filled edge.
13. Place seam-side down on the prepared baking sheet.
14. Brush the tops and sides of taquitos with vegetable oil using a pastry brush.
15. Bake for 15-20 minutes, turning once halfway through, until golden brown and crispy.
16. Remove from oven and let cool for 2-3 minutes before serving.
17. Serve immediately with your favorite toppings like salsa, guacamole, or vegan sour cream.

Tips for Perfect Vegan Taquitos

Make sure your filling is not too wet before rolling, as excess moisture can make the tortillas soggy. If your filling seems watery, cook it a bit longer to evaporate excess liquid. You can prepare the filling ahead of time and store it in the refrigerator for up to 3 days.

For extra crispy taquitos, you can spray or brush them with oil halfway through baking. This helps achieve that perfect golden-brown exterior. If you prefer a spicier version, add diced jalapeños to the filling or increase the cayenne pepper.

These taquitos freeze well before baking. Assemble them, place on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding 5-10 minutes to the cooking time.

Serving Suggestions

Vegan taquitos pair wonderfully with fresh salsa verde, chunky tomato salsa, or creamy avocado dip. You can also serve them alongside Mexican rice, refried beans, or a fresh salad. For a complete meal, consider adding some roasted vegetables or a side of quinoa.

These taquitos work great as appetizers for parties or game day gatherings. Cut them in half diagonally for easier eating, and serve with small bowls of various dipping sauces.

Storage and Reheating

Store leftover taquitos in the refrigerator for up to 3 days in an airtight container. To reheat, place them in a 350-degree oven for 5-7 minutes until warmed through and crispy again. Avoid microwaving as this will make them soggy.

These vegan taquitos provide a good source of plant-based protein and fiber while being relatively low in saturated fat. The black beans contribute iron and folate, while the vegetables add vitamins and antioxidants to your meal.