I’ve been making these vegan taquitos for weeknight dinners for years — they’re fast, crunchy, and endlessly adaptable. Filled with seasoned beans and sautéed vegetables, they crisp up in the oven or air fryer and arrive at the table with creamy avocado and bright salsa. They’re a great go-to when you want something comforting, plant-based, and loved by picky eaters and adults alike.
Why you’ll love this dish
These taquitos hit a sweet spot: inexpensive pantry staples (beans, tortillas) turn into a crunchy, handheld meal in under 30 minutes. They’re also naturally vegan and easy to modify for gluten-free diets (use corn tortillas) or higher-protein versions (add tempeh or textured vegetable protein). Make them for weeknight dinners, game-day snacks, or batch-cook for quick lunches.
“A simple, budget-friendly crowd-pleaser — crispy outside, flavorful inside, and better than a takeout roll.” — home cook review
What makes them especially useful is how forgiving the recipe is. Swap beans, load up the veggies, ramp the spices — the fundamentals stay the same.
Step-by-step overview
Before you dive in, here’s what happens in a nutshell:
- Warm or prepare tortillas so they roll without cracking.
- Mix mashed or whole beans with diced vegetables and spices.
- Spoon the mixture into tortillas, roll tightly, and place seam-side down.
- Bake or air-fry until uniformly crisp, flipping once for even color.
- Serve immediately with avocado/guacamole and your favorite salsa.
This short map helps you organize mise en place: chop once, assemble quickly, and get them in the oven or air fryer while you tidy up.
Key Ingredients
- Tortillas: corn (for gluten-free, more authentic texture) or flour (more pliable). Choose small 6–8" for true taquitos/flautas.
- Beans: canned or cooked black beans or pinto beans. Mash slightly for binding, or leave whole for more texture.
- Vegetables: diced bell peppers, onions, and/or corn. Add jalapeño if you want heat.
- Spices: ground cumin, chili powder, garlic powder, salt, and black pepper.
- Nutritional yeast (optional): adds a cheesy, savory depth.
- Oil: a light brush of neutral oil (like avocado or olive) for crisping — optional but recommended.
- For serving: sliced avocado or guacamole, your favorite salsa, lime wedges, and chopped cilantro.
Ingredient notes: add a splash of lime juice or a teaspoon of tomato paste to brighten the filling. If you prefer a creamier interior, stir in a tablespoon of vegan mayo or mashed avocado to the bean mix.
Directions to follow
- Preheat your oven to 400°F (200°C). If you’re using an air fryer, preheat it to 375°F (190°C).
- Drain and rinse canned beans. In a bowl, mash half the beans with the back of a spoon and leave the rest whole for contrast.
- Finely dice bell pepper and onion (and corn if using). Sauté the vegetables briefly in a teaspoon of oil over medium heat until softened, 3–4 minutes, to remove raw bite.
- Combine the beans and sautéed vegetables in a bowl. Add 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, salt and pepper to taste. Stir in 1–2 tablespoons nutritional yeast if using. Adjust seasoning and add a squeeze of lime if desired.
- Warm tortillas for 20–30 seconds per side in a skillet or wrapped in a damp towel in the microwave for 20 seconds. This makes them pliable and prevents cracking.
- Place 1–2 tablespoons of filling near the bottom edge of each tortilla. Roll tightly and place seam-side down on a baking sheet lined with parchment. Repeat until filling is gone.
- Lightly brush or spray the taquitos with oil for crisping. For the oven: bake 15–20 minutes at 400°F, turning once halfway, until golden and crispy. For an air fryer: arrange in a single layer and air-fry 10–12 minutes at 375°F, flipping halfway through.
- Remove, let cool for a minute, then serve with sliced avocado, guacamole, salsa, and lime wedges.
Best ways to enjoy it
Serve these taquitos stacked on a platter with bowls of guacamole, pico de gallo, and a tangy vegan crema. Pair with:
- A simple cabbage slaw for crunch and acidity.
- Cilantro-lime rice or Mexican-style street corn salad for a fuller plate.
- A light salad and chips for a casual appetizer spread.
For a party, set out toppings (pickled onions, hot sauce, chopped cilantro, lime wedges) so guests can customize.
Storage and reheating tips
- Refrigerating: Store cooled taquitos in an airtight container for up to 3–4 days. Place paper towel between layers to absorb moisture.
- Freezing: Flash-freeze on a tray until firm (about 1 hour), then transfer to a freezer bag. Use within 2 months for best quality.
- Reheating: Re-crisp in a preheated oven at 375°F (190°C) for 8–10 minutes from refrigerated, or 12–15 minutes from frozen, flipping halfway. An air fryer works beautifully (8–10 minutes refrigerated, 10–14 minutes frozen). Avoid microwaving — it makes them soggy.
Food safety note: cool taquitos to room temperature for no more than 2 hours before refrigerating to stay within safe handling guidelines.
Pro chef tips
- Warm tortillas before rolling: cold tortillas tear. Briefly heat in a skillet or microwave with a damp paper towel.
- Don’t overfill: use modest spoonfuls so each roll seals and crisps evenly.
- Brush with oil: a light coating helps surface browning. Use avocado oil or a misting spray for even coverage.
- Even spacing: leave a little room between taquitos on the baking sheet or air fryer to promote airflow and crisping.
- Test one first: make a single taquito as a test to adjust seasoning and bake time before committing the whole batch.
Creative twists
- Smoky chipotle: stir in 1–2 teaspoons chipotle in adobo or smoked paprika for depth.
- Cheesy-style: mix mashed white beans with 2 tablespoons nutritional yeast and a pinch of onion powder.
- Southwest sweet potato: swap half the beans for roasted, mashed sweet potato and add cumin + smoked paprika.
- Breakfast taquitos: fill with tofu scramble and black beans, bake until crisp.
- Protein boost: crumble pan-fried tempeh or add TVP rehydrated in vegetable broth for extra bite.
- Gluten-free: use corn tortillas only and check your spices for cross-contamination.
Your questions answered
Q: How long does this take from start to finish?
A: Plan 25–35 minutes total: 10–15 minutes for prep (chopping, sautéing, assembling) and 10–20 minutes for baking or air-frying.
Q: Can I use whole-bean filling instead of mashed?
A: Yes. Leaving beans whole gives more texture. Mash half the beans to help binding so the filling doesn’t fall out when rolling.
Q: Are these freezer-friendly?
A: Absolutely. Freeze baked or unbaked taquitos. For best texture, freeze unbaked on a tray then transfer to a bag; bake from frozen adding a few minutes to the time, or reheat baked from frozen in the oven or air fryer.
Q: How do I keep tortillas from getting soggy?
A: Sauté vegetables to remove excess moisture, avoid watery fillings (drain canned corn), warm tortillas before rolling, and brush with oil before crisping.
Q: Can I make these nut-free and allergy-friendly?
A: Yes — the recipe is naturally nut-free. For soy-free, skip tempeh options and use beans or potato fillings.
Conclusion
If you want more ideas and tested techniques for baked vegan taquitos and flautas, check this helpful guide: Easy Vegan Taquitos (Baked Veggie Flautas) – Elavegan. For another reliable, crispy-baked version with step-by-step photos, see Crispy Baked Vegan Taquitos | Munching with Mariyah.
Vegan Taquitos
Ingredients
Taquito Ingredients
- 8 pieces small corn or flour tortillas Use corn for gluten-free, 6–8" for true taquitos.
- 1 can canned black or pinto beans Drain and rinse before using.
- 1 cup diced bell peppers and onions Add jalapeño for heat if desired.
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- to taste salt and black pepper
- 1-2 tablespoons nutritional yeast (optional) Adds a cheesy flavor.
- 1 teaspoon neutral oil For sautéing vegetables.
- as needed additional oil for brushing Use avocado or olive oil.
For Serving
- 1 cup sliced avocado or guacamole
- 1 cup your favorite salsa
- as needed lime wedges
- as needed chopped cilantro
Instructions
Preparation
- Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C).
- Drain and rinse canned beans. Mash half the beans leaving the rest whole.
- Finely dice bell pepper and onion. Sauté in oil over medium heat for 3–4 minutes until softened.
- Combine beans and sautéed vegetables. Add spices and adjust seasoning.
- Warm tortillas in a skillet or microwave so they are pliable.
- Spoon 1–2 tablespoons of filling into each tortilla, roll tightly, and place seam-side down on a baking sheet.
- Lightly brush or spray taquitos with oil.
Cooking
- For the oven, bake at 400°F for 15–20 minutes, flipping once.
- For the air fryer, cook at 375°F for 10–12 minutes, flipping halfway.
- Serve immediately with avocado, guacamole, salsa, and lime.
