Crispy Vegan Taquitos Recipe
Enjoy a delicious and crispy vegan taquito filled with flavorful black beans, corn, and spices. These taquitos are baked to perfection for a healthier take on a classic dish, making them perfect for appetizers or a casual meal.
Equipment
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowl
- 1 spoon or spatula
- 1 oven
Ingredients
- 8 small corn tortillas
- 1 can (15 oz) black beans Rinsed and drained.
- 1 cup corn kernels Fresh, frozen, or canned.
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- to taste salt
- 1 tablespoon olive oil For brushing for crispiness.
- ½ cup salsa Optional for serving.
- to taste fresh cilantro Optional for garnish.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the black beans, corn, cumin, chili powder, garlic powder, and salt. Mash the mixture lightly with a fork just until combined; it should still have some texture.
- Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side to make them pliable.
- Take a tortilla and add about 2-3 tablespoons of the bean and corn mixture in the center. Roll it tightly, folding in the sides as you go to prevent the filling from escaping. Place the rolled taquito seam-side down on the baking sheet. Repeat with the remaining tortillas and filling.
- Brush the tops of the taquitos with olive oil for extra crispiness.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
- Remove from the oven and let cool for a few minutes before serving. Serve with salsa and garnish with fresh cilantro if desired.
Notes
You can customize the filling by adding other vegetables like diced bell peppers or spinach.
For extra heat, consider adding jalapeños or hot sauce to the bean mixture.
Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.