I have always loved the idea of crunchy, handheld snacks that are packed with flavor, and that’s exactly why I started experimenting with vegan taquitos. The moment I took my first bite of these golden, crispy rolls filled with a savory mixture of vegetables and spices, I knew I had found a recipe worth sharing. There’s something about the satisfying crunch combined with the warmth of the seasoned filling that makes these taquitos irresistible. They’re perfect for lunch, dinner, or even as an appetizer when friends come over.

What makes this recipe truly special is how approachable it is. You don’t need any exotic ingredients or complicated techniques to make it work. Every element is easy to find, budget-friendly, and simple to prepare, making it ideal for anyone who loves homemade comfort food. These taquitos are versatile, too. You can fill them with your favorite beans, vegetables, or plant-based protein alternatives to match your taste and dietary needs. They can be baked or lightly fried, giving you flexibility depending on your time and preference.

I also love that this recipe is so affordable. A handful of basic ingredients like tortillas, black beans, corn, bell peppers, onions, and spices come together to create something that feels indulgent but costs very little. It’s a perfect solution for busy weeknights when you want a quick, satisfying meal without breaking the bank.

Ingredients for Vegan Taquitos:

Corn or flour tortillas
Black beans, drained and rinsed
Corn kernels
Bell peppers, finely chopped
Onion, finely chopped
Garlic, minced
Tomato paste or sauce
Ground cumin
Smoked paprika
Chili powder (optional for heat)
Salt and pepper to taste
Fresh cilantro, chopped
Olive oil for cooking
Vegan cheese (optional)

These simple ingredients come together to create a dish that is flavorful, crunchy, and incredibly satisfying. Whether you’re making them for yourself, family, or guests, vegan taquitos are sure to be a hit.

How to Prepare Vegan Taquitos

Preparing vegan taquitos is easier than it looks, and the best part is that the process is both quick and fun. With a few simple steps, you can transform everyday ingredients into a crispy, flavorful snack that everyone will enjoy.

Step-by-Step Instructions:

Prepare the Filling:
Start by heating a tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion, bell peppers, and garlic. Sauté for about 5–7 minutes until the vegetables are soft and fragrant, stirring frequently to prevent burning.
Add Beans and Corn:
Stir in the drained black beans and corn kernels. Cook for another 3–4 minutes, allowing the flavors to combine.
Season the Mixture:
Add tomato paste or sauce, ground cumin, smoked paprika, chili powder (if using), salt, and pepper. Mix thoroughly, making sure every vegetable and bean is coated with the spices. Cook for another 2–3 minutes until the mixture is well incorporated and slightly thickened. Remove from heat and stir in chopped fresh cilantro for a burst of freshness.
Prepare the Tortillas:
Warm the tortillas slightly in a dry skillet or microwave. This makes them more pliable and easier to roll without tearing.
Fill the Taquitos:
Spoon 2–3 tablespoons of the filling onto the lower third of each tortilla. Sprinkle with vegan cheese if desired. Carefully roll the tortilla tightly around the filling, folding in the sides to prevent the filling from spilling out.
Cook the Taquitos:
You can bake or lightly fry the taquitos. For baking, preheat the oven to 200°C (400°F). Place the rolled taquitos seam-side down on a lightly greased baking sheet. Brush or spray the tops lightly with olive oil. Bake for 15–20 minutes, turning halfway through, until golden and crispy. For frying, heat a small amount of oil in a skillet over medium heat. Fry the taquitos, seam-side down first, for 2–3 minutes per side until crispy and golden.
Serve:
Remove the taquitos from the oven or skillet and let them cool slightly before serving. Serve with your favorite dipping sauces such as guacamole, salsa, or a vegan sour cream alternative.

Quick and Easy Tips:

Use canned black beans to save time.
Pre-chopped vegetables make the process faster.
Double the filling for a larger batch; leftovers freeze well.

Customization Ideas:

Add sautéed mushrooms or zucchini for extra texture.
Swap corn for cooked quinoa for a protein boost.
Adjust spices to your preferred heat level.

Vegan taquitos are not only popular with plant-based eaters but loved by everyone for their crispy texture and rich flavor. They’re perfect for parties, family dinners, or even a snack on the go. Each bite delivers a satisfying crunch followed by a flavorful, savory filling that keeps everyone coming back for more.

Vegan Taquitos

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Vegan taquitos are a crunchy, flavorful, and satisfying plant-based snack or meal. Filled with seasoned black beans, corn, and vegetables, these taquitos are perfect for any occasion. They are easy to make, versatile, and loved by both vegans and non-vegans alike.

Author: Lura Skye
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes
Yield: 10 1x

Instructions

Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic for 5–7 minutes until softened.
Add black beans and corn, cooking for another 3–4 minutes while stirring.
Stir in tomato paste or sauce, cumin, smoked paprika, chili powder, salt, and pepper. Cook 2–3 minutes until the mixture thickens.
Remove from heat and mix in chopped cilantro.
Warm tortillas slightly to make them pliable.
Place 2–3 tablespoons of filling onto each tortilla, sprinkle with vegan cheese if desired, and roll tightly, folding in the sides.
To Bake: Preheat oven to 200°C (400°F). Place taquitos seam-side down on a greased baking sheet. Brush lightly with olive oil. Bake 15–20 minutes, turning halfway through until golden and crispy.
To Fry: Heat a small amount of oil in a skillet. Fry seam-side down first for 2–3 minutes per side until golden and crispy.
Serve warm with guacamole, salsa, or vegan sour cream.

Notes

You can customize the filling with other vegetables or plant-based proteins.

For extra crispiness, brush lightly with olive oil before baking.

Freezing is possible; bake directly from frozen, adding a few extra minutes.

FAQs

1. Can I make vegan taquitos ahead of time?
Yes, you can prepare the filling and roll the taquitos in advance. Store them in an airtight container in the refrigerator for up to 2 days. Bake or fry just before serving to retain their crispiness.

2. Can I freeze vegan taquitos?
Absolutely. Place the rolled taquitos on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container. When ready to eat, bake them straight from the freezer, adding a few extra minutes to the cooking time.

3. What can I use instead of tortillas?
You can use whole wheat tortillas, gluten-free tortillas, or even large lettuce leaves for a low-carb option. Just ensure the wrap is flexible enough to roll without breaking.

4. Can I add other vegetables to the filling?
Yes! Vegan taquitos are very versatile. You can add mushrooms, zucchini, spinach, or roasted sweet potatoes. Adjust cooking time slightly if adding watery vegetables to avoid sogginess.

5. How do I make them extra crispy?
Brush or lightly spray the taquitos with olive oil before baking. Make sure they are spaced apart on the baking sheet. For frying, ensure the oil is hot enough to crisp the exterior quickly without burning.

6. What dips go well with vegan taquitos?
Guacamole, salsa, vegan sour cream, or a spicy cashew cream are all excellent options. You can also serve with a simple tomato sauce or pico de gallo.

7. Are vegan taquitos healthy?
They are a nutritious snack or meal option, packed with fiber, protein from beans, and vitamins from vegetables. Baking instead of frying makes them lower in fat while maintaining crispiness.