A simple, baked vegan taquitos recipe that is quick and tasty.
introduction
This vegan taquitos recipe makes crunchy, tasty rolls with beans and corn. It is easy to make and good for a quick meal. If you want a different style, you can look at a slow-cooker chicken taquitos for ideas on shaping and serving.
why make this recipe
Make this recipe because it is simple, cheap, and fast. It uses pantry items like beans and corn. The taquitos bake in the oven so you get a crispy shell without frying. They fill you up and fit many diets.
how to make Vegan Taquitos
Follow the steps below. Work in simple moves and keep the tortilla warm so it does not crack.
- Preheat oven and mash beans
- Warm tortillas so they bend
- Fill and roll the tortillas
- Bake until crisp
For a tip on warming tortillas and timing, see this slow-cooker chicken taquitos page for related ideas.
Ingredients :
- 8 small corn tortillas
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen or canned)
- 1 tsp cumin
- 1 tsp chili powder
- 1 avocado, mashed
- 1/2 cup salsa
- Fresh cilantro for garnish
- Salt and pepper to taste
Directions :
- Preheat your oven to 400°F (200°C).
- In a bowl, mash the black beans and mix in corn, cumin, chili powder, and salt and pepper.
- Warm the tortillas in a skillet until pliable.
- Spread a layer of the bean mixture on each tortilla, then roll them tightly and place seam-side down on a baking sheet.
- Bake for 15-20 minutes until crispy and golden.
- Serve with mashed avocado and salsa, garnished with fresh cilantro.
how to serve Vegan Taquitos
Serve hot and crisp. Put mashed avocado and salsa on the side. Sprinkle fresh cilantro on top. You can add lime wedges and hot sauce.
how to store Vegan Taquitos
Cool the taquitos to room temperature. Place them in an airtight container and refrigerate for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 8–10 minutes to keep them crisp. Do not store with wet toppings like salsa on them.
tips to make Vegan Taquitos
- Warm tortillas a little so they roll without breaking.
- Press filling thinly so the tortilla rolls tight.
- Use a light coat of oil on the baking sheet for extra crisp.
- Taste the bean mix and add salt or spice before filling.
variation (if any)
- Add diced peppers or onions to the bean mix.
- Use flour tortillas if you prefer.
- Add vegan cheese inside before rolling for a rich taste.
FAQs
Q: Can I fry these instead of baking?
A: Yes. Heat oil in a pan and fry until golden. Drain on paper towel.
Q: Can I make them ahead and freeze?
A: Yes. Freeze on a tray then move to a bag. Reheat in the oven from frozen at 375°F (190°C) for 12–15 minutes.
Q: Are these gluten free?
A: Yes, if you use corn tortillas that are labeled gluten free.
Q: Can I use refried beans instead of mashed beans?
A: Yes. Refried beans work and make filling creamier.
Q: How to make them less spicy?
A: Use less chili powder and skip spicy salsa. Add mild salsa or plain tomato.
Conclusion
Try this easy baked vegan taquitos recipe for a quick meal or snack, and see another version for more ideas at Easy Vegan Taquitos (Baked Veggie Flautas) – Elavegan.