Vegan Taquitos
Crunchy and delicious vegan taquitos filled with seasoned beans and sautéed vegetables, perfect for weeknight dinners, game-day snacks, or meal prep.
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.
Notes
Store cooled taquitos in an airtight container for up to 3–4 days. Flash-freeze for longer storage.