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Vegan Taquitos

This easy baked vegan taquitos recipe features crunchy rolls filled with beans and corn, perfect for a quick meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Mexican, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 pieces small corn tortillas Warm before using
  • 1 can black beans, drained and rinsed Mashed for filling
  • 1 cup corn kernels Fresh, frozen or canned
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 piece avocado, mashed For serving
  • 1/2 cup salsa For serving
  • Fresh cilantro for garnish To taste
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, mash the black beans and mix in corn, cumin, chili powder, and salt and pepper.
  3. Warm the tortillas in a skillet until pliable.
  4. Spread a layer of the bean mixture on each tortilla, then roll them tightly and place seam-side down on a baking sheet.
  5. Bake for 15-20 minutes until crispy and golden.
  6. Serve with mashed avocado and salsa, garnished with fresh cilantro.

Notes

Cool the taquitos to room temperature before storing in an airtight container. Refrigerate for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 8-10 minutes. Use oil on the baking sheet for extra crisp.