Crispy Vegan Taquitos Recipe - Plant-Based Perfection
These crispy vegan taquitos are stuffed with a flavorful mixture of black beans, corn, and spices, then rolled and baked to golden perfection. They make for a delicious appetizer or main dish, and are perfect for any plant-based meal!
Equipment
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowl
- 1 fork or potato masher
- 1 brush (for oil)
- 1 oven
Ingredients
- 8 small corn tortillas
- 1 can (15 oz) black beans drained and rinsed
- 1 cup corn fresh or frozen
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste salt
- to taste pepper
- 2 tablespoons fresh cilantro chopped (optional)
- 2 tablespoons olive oil for brushing
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the black beans, corn, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Use a fork or potato masher to roughly mash the mixture, leaving some beans whole for texture.
- Stir in the chopped cilantro if using.
- Warm the corn tortillas in a dry skillet for about 30 seconds on each side, or until they are pliable.
- Place about 2 tablespoons of the filling mixture onto one end of a tortilla. Roll it tightly and place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
- Brush the tops of the taquitos with olive oil to help them crisp up in the oven.
- Bake in the preheated oven for about 25 minutes, or until they are golden brown and crispy. Flip halfway through to ensure even crispiness.
- Once done, remove from the oven and let them cool slightly before serving.
Notes
Serve with your choice of guacamole, salsa, or vegan sour cream for dipping.
Feel free to customize the filling by adding ingredients such as diced bell peppers or avocado.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.