Description
Crispy baked vegan taquitos filled with spiced black beans and optional vegan cheese, wrapped in corn tortillas and baked to golden perfection—a flavorful, plant-based snack or meal.
Ingredients
Units
Scale
- 8 corn tortillas
- 2 cups cooked black beans (or 1 can, drained and rinsed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 2 Tbsp olive oil, plus extra for brushing
- 1 cup vegan cheese (optional)
- Avocado, salsa, and vegan sour cream for serving
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 4 minutes. Add garlic and cook for 1 minute.
- Add black beans, cumin, chili powder, paprika, salt, and pepper. Cook 3–4 minutes and mash slightly, leaving some whole beans.
- Warm tortillas in the microwave or on a skillet until pliable.
- Fill each tortilla with 2 tablespoons of bean mixture and vegan cheese if using. Roll tightly and place seam-side down on the baking sheet.
- Brush taquitos lightly with olive oil.
- Bake for 15–20 minutes, flipping once, until golden and crisp.
- Serve with avocado slices, salsa, and vegan sour cream.
Notes
- Warm tortillas before filling to prevent cracking.
- Customize filling with corn, jalapeños, or sweet potatoes.
- Use a wire rack on the baking sheet for even crisping.
- Leftovers can be reheated in the oven or air fryer.
- Freeze before baking for a quick meal option later.
Nutrition
- Serving Size: 2 taquitos
- Calories: 220
- Sugar: 2 g
- Sodium: 290 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg