Crispy Vegan Taquitos Recipe
These Crispy Vegan Taquitos are a delightful blend of seasoned veggies and black beans wrapped in corn tortillas, baked until golden brown. They are perfect for a party snack, appetizer, or a fun dinner!
Equipment
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowl
- 1 non-stick cooking spray
- 1 fork
- 1 knife
- 1 cutting board
Ingredients
- 8 pieces corn tortillas
- 1 can (15 oz) black beans drained and rinsed
- 1 cup corn fresh, frozen, or canned
- 1 piece red bell pepper diced
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the black beans, corn, diced red bell pepper, diced onion, minced garlic, cumin, chili powder, olive oil, salt, and pepper. Mash the mixture with a fork until well combined, but still slightly chunky.
- Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.
- Spoon 2-3 tablespoons of the filling onto each tortilla and roll them tightly into taquitos.
- Place the rolled taquitos seam-side down on the prepared baking sheet, ensuring they are spaced apart.
- Lightly spray the taquitos with non-stick cooking spray to help them crisp up.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy, turning halfway through.
- Remove from the oven and allow to cool slightly before serving.
- Garnish with fresh cilantro if desired. Serve with your favorite salsa or guacamole.
Notes
Feel free to customize the filling with additional vegetables such as zucchini or spinach.
For extra crunch, you can fry the taquitos in a small amount of oil instead of baking, but baking is a healthier option.
These taquitos can be made ahead of time and frozen. Bake directly from frozen, adding a few extra minutes to the cooking time.