Crispy Vegan Taquitos Recipe
These crispy vegan taquitos are a delicious combination of seasoned mashed potatoes, black beans, and spices, all rolled in corn tortillas and baked until golden. Perfect for a party snack or a fulfilling main dish, they’re easy to make and packed with flavor.
Equipment
- 1 mixing bowl
- 1 fork or potato masher
- 1 baking sheet
- 1 parchment paper
- 1 cooking spray or brush
- 1 measuring cups and spoons
Ingredients
- 2 large russet potatoes About 1 pound.
- 1 can black beans 15 oz, rinsed and drained.
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste salt salt
- 1 tablespoon olive oil
- 12 pieces corn tortillas
- for brushing oil cooking spray or oil
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and dice the russet potatoes. Boil them in a large pot of salted water for about 15 minutes or until tender. Drain and mash the potatoes in a mixing bowl.
- Add the rinsed black beans, chili powder, cumin, garlic powder, onion powder, and salt to the mashed potatoes. Mix until well combined, using a fork or potato masher.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
- Place a few tablespoons of the potato-bean mixture in the center of each tortilla and tightly roll them up. Place the rolled taquitos seam-side down on the prepared baking sheet.
- Brush or spray the tops of the taquitos with olive oil. Bake for 20-25 minutes until they are crispy and golden brown, turning halfway through.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Serve with guacamole, salsa, or your favorite vegan sour cream for dipping.
You can customize the filling by adding other ingredients like corn, bell peppers, or spices according to your taste.
To make them even crispier, consider frying them in a shallow pan with oil instead of baking.