Go Back

Crispy Vegan Taquitos

These Crispy Vegan Taquitos offer a crunchy outer shell filled with a savory mix of spices and vegetables, perfect for family gatherings or as a delightful snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 taquitos
Course: Main Course, Snack
Cuisine: Mexican, Vegan
Calories: 100
Ingredients Method Notes

Ingredients
  

For the taquitos
  • 10-12 pieces Corn tortillas Soft and pliable for rolling
  • 1 can Black beans, drained and rinsed For protein and fiber
  • 1 cup Corn, frozen or canned Adds sweetness and texture
  • 1 medium Bell pepper, diced For a crunchy bite
  • 1 medium Onion, finely chopped Enhances the flavor
  • 2 cloves Garlic, minced Adds aromatic goodness
  • 1 teaspoon Cumin For earthiness
  • 1 teaspoon Paprika Imparts smokiness
  • to taste Salt Enhances overall flavor
  • 2 tablespoons Olive oil For brushing before baking
Optional toppings
  • Avocado Optional for serving
  • Vegan sour cream Optional for serving
  • Salsa Optional for serving
  • Chopped cilantro Optional for serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion and garlic until fragrant and translucent (about 3-4 minutes). Add the bell pepper, black beans, and corn, mixing well.
  3. Sprinkle in the cumin, paprika, and salt. Stir until everything is heated through (about 5 minutes). Remove from heat.
  4. Take a corn tortilla, add about 2-3 tablespoons of filling to one end, then roll it tightly, ensuring the filling is secure. Place seam-side down on a baking sheet lined with parchment paper.
  5. Lightly brush the tops of the rolled taquitos with olive oil for extra crispiness. Bake for about 20 minutes or until golden brown and crispy.
  6. Let them cool for a minute before serving. Top with your choice of avocado, salsa, or vegan sour cream.

Notes

To keep your Crispy Vegan Taquitos fresh, store them in an airtight container in the refrigerator for up to 3 days. If freezing, ensure they’re cooled before placing them in a freezer-safe container. Reheat in the oven at 375°F (190°C) for about 10-15 minutes.