Crispy Baked Vegan Taquitos

Crispy Baked Vegan Taquitos are the perfect plant-based comfort food—flavorful, crunchy, and completely dairy- and meat-free. Filled with a hearty blend of beans, veggies, or tofu, and baked to golden perfection, these taquitos are ideal for a satisfying meal, snack, or appetizer.

Why You’ll Love This Recipe

• Achieves crispiness without the need for frying
• Packed with protein and fiber from wholesome plant-based ingredients
• Easily customizable to suit your tastes or what you have on hand
• Perfect for meal prep or parties
• Kid-friendly and freezer-friendly

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Corn tortillas
• Filling options (choose one or combine):
  • 16 oz extra-firm tofu, pressed and crumbled
  • 15 oz canned black or pinto beans, drained
  • ½ cup chopped walnuts (optional for texture)
  • Refried beans and vegan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, finely chopped (optional)
• 1 tsp cumin
• ½ tsp chili powder or chipotle powder
• Salt and pepper, to taste
• 2 tbsp lime juice or chopped cilantro
• Avocado oil or cooking spray
• Optional dipping sauce: avocado crema, salsa, or vegan sour cream

directions

this recipe

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Prepare the filling:
   • In a skillet, heat a small amount of oil and sauté onion, garlic, and jalapeño until soft.
   • Add crumbled tofu and/or beans, walnuts, cumin, chili powder, salt, and pepper. Cook for 5–7 minutes. Stir in lime juice or cilantro.
3. Warm tortillas in the microwave wrapped in a damp towel until pliable (about 20–30 seconds).
4. Spoon 2–3 tablespoons of filling onto each tortilla, roll tightly, and place seam-side down on the baking sheet.
5. Lightly brush or spray taquitos with oil.
6. Bake for 15–20 minutes, flipping halfway through, until golden and crisp.
7. Serve warm with avocado crema, salsa, or vegan sour cream.

Servings and timing

Serves: 4–6 (makes about 12–16 taquitos)
Prep Time: 20–30 minutes
Cook Time: 15–25 minutes
Total Time: 35–55 minutes

Variations

• Use mashed sweet potatoes or roasted veggies as a filling base
• Add corn, spinach, or bell peppers to the filling for extra flavor
• Make them spicy with diced green chiles or hot sauce
• Use flour tortillas for a different texture
• Air fry at 375°F for 6–10 minutes for an even crispier finish

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat in the oven or air fryer to maintain crispiness
• Freeze unbaked taquitos for up to 2 months; bake directly from frozen, adding a few minutes to cooking time

FAQs

Can I make these gluten-free?

Yes, just be sure to use certified gluten-free corn tortillas and ingredients.

How do I keep the tortillas from cracking?

Warm them in the microwave wrapped in a damp towel until soft and pliable.

What’s the best protein for the filling?

Tofu, black beans, or a combination of both works great. Walnuts add a nice texture.

Can I prep these ahead of time?

Yes, assemble and refrigerate or freeze until ready to bake.

Are these freezer-friendly?

Definitely. Assemble and freeze before baking. Bake from frozen when ready.

What dips go well with these?

Avocado crema, salsa, guacamole, or vegan queso are all delicious.

Can I use flour tortillas?

Yes, they work well and may hold together even better than corn tortillas.

How do I reheat them?

Use an oven or air fryer to maintain crispiness—avoid the microwave for best texture.

Are these good for kids?

Yes, just keep the seasoning mild and serve with fun dips.

Can I add vegan cheese?

Absolutely—mix into the filling for added creaminess and flavor.

Conclusion

Crispy Baked Vegan Taquitos are a simple, delicious way to enjoy a satisfying, plant-based meal with a crunchy twist. Whether you fill them with beans, tofu, or veggies, they’re easy to make, freezer-friendly, and always a crowd-pleaser. Serve them with your favorite dips and enjoy the irresistible crunch.

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