
Vegan Taquitos Recipe
Description
These creamy, flavorful, and vegan-friendly Taquitos are a healthier alternative to deep-fried versions, as they are baked or air-fried to perfection. Ideal for lunch or dinner, these wraps are packed with spiced black beans and vegan cashew cream. Customize them with your favorite toppings and pair them with delicious sides for a satisfying meal.
Equipment
- Small bowl
- Colander
- Baking pan
- Plate
- Cooking brush
- Serving plate
Ingredients
For the Filling
- Canned Black Beans (15 oz)
- Canned Diced Green Chiles (4 oz)
- Chopped Green Onions (3)
- Chili Powder (1 tsp)
- Ground Cumin (½ tsp)
- Garlic Powder (½ tsp)
- Salt (¼–½ tsp, to taste)
- Sriracha Hot Sauce (1 tsp)
- Vegan Cashew Sour Cream (½ cup)
For the Tortillas
- Tortillas (24, preferably corn or gluten-free alternatives)
For Brushing
- Olive oil (as needed)
Instructions
1. Prepare the Oven
- Preheat the oven to 425°F (220°C).
- Line a baking pan with parchment paper.
2. Make the Filling
- Drain and rinse canned black beans and diced green chiles in a colander to reduce sodium content.
- In a small bowl, combine chopped green onions, chili powder, ground cumin, garlic powder, salt, Sriracha hot sauce, and vegan cashew sour cream.
- Mix in the drained black beans and green chiles, stirring until well combined.
3. Soften the Tortillas
- Wrap 5 tortillas in a damp paper towel and microwave for 30 seconds to soften.
4. Assemble the Taquitos
- Lay a warmed tortilla flat on a plate.
- Spread about 2 tablespoons of filling down the center.
- Roll the tortilla tightly and secure it with a toothpick.
- Repeat until all tortillas are filled and rolled.
5. Bake the Taquitos
- Place rolled tortillas seam-side down on the prepared baking pan.
- Lightly brush each tortilla with olive oil for crispiness.
- Bake for 14–20 minutes, or until golden brown and crispy.
6. Serve and Enjoy
- Remove toothpicks before serving.
- Serve warm with vegan cashew sour cream, salsa, or your favorite dipping sauce.
Topping and Garnish Ideas
- Drizzle sauces: Vegan nacho cheese, chimichurri, or creamy cilantro lime sauce.
- Add crunch: Chopped nuts, caramelized onions, or crispy jalapeños.
- Classic toppings: Guacamole, Pico de gallo, or vegan sour cream.
Serving Suggestions
- Pair with Spanish rice, grilled vegetables, or Mexican street corn.
- Serve alongside a fresh salad or roasted sweet potato wedges.
Tips
- Prevent Cracks: Warm the tortillas before filling to avoid splitting.
- Customize: Add protein-rich options like tofu or lentils for variety.
- Batch Prep: Make the filling ahead of time to streamline preparation.
Storage and Reheating
- Refrigerate: Store in an airtight container for 3–4 days.
- Freeze: Wrap tightly and freeze for up to 3 months (baked or unbaked).
- Reheat: Bake frozen Taquitos at 425°F for 12–15 minutes, or microwave baked ones for 3–5 minutes.
FAQs
- How do I keep Taquitos crispy?
Avoid overfilling and bake at a high temperature. - Can I make these gluten-free?
Yes, use gluten-free tortillas like almond flour or cassava.
Nutritional Information (Per Taquito)
- Calories: 97 kcal
- Carbohydrates: 18 g
- Protein: 4 g
- Fiber: 4 g
- Fat: 1 g
- Sodium: 200 mg
- Iron: 1 mg
Enjoy these crispy, plant-based delights with your favorite dips and toppings for a satisfying meal! 🌱