Vegan Taquitos Recipe

If you’re craving a delicious, crispy snack that bursts with vibrant flavors and plant-based goodness, these Vegan Taquitos are here to steal the show. Picture golden, crunchy tortillas tightly rolled around a savory filling of black beans, tofu, and a symphony of spices, all baked to perfection. This dish brings together that irresistible Mexican street food charm with a wholesome, vegan twist that makes it perfect for any meal or gathering. Trust me, once you try these Vegan Taquitos, they’ll quickly become your go-to for satisfying comfort food without a single compromise on taste.

Ingredients You’ll Need

These ingredients are straightforward but essential, each playing a unique role in creating the perfect balance of texture, flavor, and vibrant color that make these taquitos shine. From the tender black beans providing protein, to the zing of lime juice and fresh jalapeños adding a lively kick, every component has a purpose.

• Red onion (diced): Adds a natural sweetness and slight crunch when sautéed.
• Garlic cloves (minced): Infuses a warm depth of flavor that’s the backbone of any good savory dish.
• Roma tomato (diced): Brings freshness and slight acidity to balance the earthy beans.
• Jalapeño (diced): Offers a gentle heat that wakes up the palate without overpowering.
• Frozen corn: Adds subtle sweetness and a pop of texture in every bite.
• Extra firm tofu (grated): Provides a protein-packed, creamy element that absorbs the spices beautifully.
• Black beans (canned, drained and rinsed): The hearty base that’s both filling and nutritious.
• Vegan yogurt (unsweetened): Adds creaminess and a touch of tang to balance spices and moisture.
• Lime (juiced): Brightens everything with a refreshing citrus zing.
• Salsa: Injects a bit of smoky, savory depth with tomato and spices.
• Small corn tortillas: The crispy, golden exterior that wraps all that goodness inside.
• Chili powder: Provides warm, complex heat essential for that authentic flavor.
• Cumin: Adds earthiness and smokiness that deepen the profile.
• Paprika: Enhances color and lends a mild, sweet spice.
• Garlic powder: Boosts garlic flavor in a subtle, balanced way.
• Salt: Essential to brighten and tie all the flavors together.
• Green goddess dressing (optional): A creamy, herbaceous dip that pairs perfectly with the taquitos.
• Pico de gallo: Fresh, zesty topping for added crunch and brightness.

How to Make Vegan Taquitos

Step 1: Prepare the aromatic base

Start by heating your pan over medium heat and sautéing the diced red onion and minced garlic. This classic flavor duo softens and sweetens as it cooks, creating a fragrant foundation for your filling. Aim for about three minutes until the onion is translucent and everything smells irresistibly good.

Step 2: Build the filling

Next, add the juicy diced roma tomato, fiery diced jalapeño, sweet frozen corn, grated tofu, and hearty black beans right into the pan with your sautéed aromatics. Sprinkle in the chili powder, cumin, paprika, garlic powder, and salt. Let everything mingle together over the heat for about five minutes so the spices bloom and the mixture thickens slightly, becoming perfectly cohesive.

Step 3: Stir in the creamy elements

Now for the magic touch: stir in the vegan yogurt, freshly squeezed lime juice, and salsa. This combo not only adds creaminess and moisture to bind the filling but also infuses bright, tangy flavor that keeps the taquitos light yet satisfying.

Step 4: Assemble the taquitos

Divide the delicious filling evenly among your small corn tortillas. Spread it lengthwise, then roll each tortilla tightly to encase that flavorful mix inside. This rolling step is key for those beautiful, crispy taquitos you’re craving.

Step 5: Bake to perfection

Place the rolled taquitos seam side down in a casserole dish and bake at 425°F for 12 to 15 minutes. You’ll know they’re ready when the edges turn golden brown and crisp, offering that wonderful crunch that contrasts the soft, savory filling inside.

How to Serve Vegan Taquitos

Garnishes

Topping your Vegan Taquitos makes all the difference. A drizzle of vegan yogurt or creamy green goddess dressing adds richness, while a sprinkle of fresh pico de gallo brings an exciting burst of color and freshness. These garnishes not only boost flavor but also add to the visual appeal, making every bite a delight.

Side Dishes

Pair these taquitos with easy, vibrant sides like a crisp green salad, Mexican rice, or a simple guacamole. The cool salad offsets the warm spices, and the guacamole adds healthy fats and creaminess that complement each other beautifully. These light sides keep your meal balanced and inviting.

Creative Ways to Present

Want to get playful? Serve the taquitos standing upright in a jar for a fun finger-food presentation at parties. Or create a taco platter with all the fixings on the side—lettuce, vegan cheese, chopped tomatoes, and your favorite salsa—so everyone can build their own rolls. The versatility of Vegan Taquitos makes them a crowd-pleaser however you serve them.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any extra taquitos in an airtight container in the fridge. They’ll last well for 3 to 4 days and maintain their flavor and texture beautifully.

Freezing

To freeze, arrange the taquitos on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to a freezer-safe bag or container. They keep wonderfully for up to 2 months, making batch cooking a breeze.

Reheating

For best results, reheat frozen or refrigerated taquitos in a hot oven at 400°F for 8 to 10 minutes to regain their crisp texture. Avoid microwaving if you want to keep that satisfying crunch intact.

FAQs

Can I substitute the tofu with another ingredient?

Absolutely! You can try shredded jackfruit, crumbled tempeh, or even mashed sweet potato for a different texture and flavor while keeping it vegan and protein-rich.

How spicy are these Vegan Taquitos?

The heat level is moderate thanks to the diced jalapeño and chili powder. You can adjust the spice by using fewer jalapeños or swapping them for a milder pepper if you prefer.

Can I make these gluten-free?

Yes! Using corn tortillas already keeps this recipe gluten-free. Just double-check your salsa and seasoning labels to ensure they don’t contain any gluten ingredients.

Is it possible to pan-fry the taquitos instead of baking?

Definitely! Pan-frying gives a golden, crispy exterior but requires more oil. Baking is a lighter option but both methods yield delicious results.

What dips go well with Vegan Taquitos?

Besides the green goddess dressing, guacamole, salsa verde, or a simple vegan sour cream make for fantastic dipping options that elevate the experience.

Final Thoughts

There’s something truly special about biting into a crispy, warm Vegan Taquito filled with vibrant, zesty flavors that feel like a big hug from the inside out. Whether you’re serving them up for a casual snack or a lively dinner, they bring joy to the table and are simple enough to whip up any day of the week. I encourage you to try this recipe and make it your own—the more you play with the filling and toppings, the more fun it becomes. Happy cooking!

Vegan Taquitos Recipe

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★★★★★

5.3 from 11 reviews

• Author: lina
• Total Time: 35 minutes
• Yield: 12 taquitos 1x
• Diet: Vegan

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Description

These Vegan Taquitos are a flavorful, crispy, and satisfying Mexican-inspired dish perfect for a plant-based meal. Packed with a delicious mixture of black beans, tofu, vegetables, and spices, they are rolled into corn tortillas and baked to golden perfection. Served with creamy vegan yogurt, green goddess dressing, and fresh pico de gallo, these taquitos are a perfect appetizer or main dish for any occasion.

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Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 red onion, diced
• 3 cloves garlic, minced
• 1 roma tomato, diced
• 1 jalapeno, diced
• 1 cup frozen corn

Protein & Dairy Alternatives

• 1 block extra firm tofu, grated
• 15 oz black beans, canned, drained and rinsed
• 1 cup vegan yogurt, unsweetened

Spices & Condiments

• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• ½ tsp garlic powder
• 1 tsp salt
• ½ cup salsa
• 1 lime, juiced

Tortillas & Garnishes

• 12 small corn tortillas
• 1 cup green goddess dressing (optional)
• Extra vegan yogurt (unsweetened) for drizzling
• Pico de gallo (optional)

Optional Cooking Oil

• 1 tbsp olive oil (optional, for sautéing)

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for baking the taquitos to a crispy finish.
2. Sauté Aromatics: Add the diced onion and minced garlic to a pan set over medium heat. Add a tablespoon of olive oil if desired. Cook until the onion becomes translucent and soft, about 3 minutes, stirring occasionally.
3. Add Vegetables and Proteins: Stir in the diced tomato, jalapeño, frozen corn, grated tofu, and drained black beans. Sprinkle in the chili powder, cumin, paprika, garlic powder, and salt. Sauté the mixture for approximately 5 minutes until fragrant, allowing flavors to meld.
4. Mix in Vegan Yogurt and Lime: Remove the pan from heat and stir in the vegan yogurt, fresh lime juice, and salsa until all ingredients are well combined, creating a creamy, flavorful filling.
5. Assemble Taquitos: Place a spoonful of the filling in the center of each small corn tortilla. Roll each tortilla tightly to form the taquitos, ensuring the filling is enclosed.
6. Bake: Arrange the rolled taquitos seam side down in a casserole dish or baking tray. Bake in the preheated oven for 12 to 15 minutes or until the edges are browned and crispy.
7. Serve: Serve the baked taquitos warm, accompanied by green goddess dressing, extra vegan yogurt for drizzling, and fresh pico de gallo if desired.

Notes

• You can add a tablespoon of olive oil while sautéing for extra flavor, but they can also be prepared oil-free for a lighter option.
• If you prefer extra crispiness, broil the taquitos for an additional 1-2 minutes after baking, watching closely to prevent burning.
• This recipe is easily customizable with your favorite vegan cheese or additional vegetables like bell peppers or zucchini.
• Use gluten-free corn tortillas to make this recipe gluten-free if required.
• Leftover filling can be stored in the fridge for up to 3 days or frozen for up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Main Course
• Method: Baking, Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 2 taquitos
• Calories: 260 kcal
• Sugar: 4 g
• Sodium: 480 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 8 g
• Protein: 11 g
• Cholesterol: 0 mg

Keywords: vegan taquitos, vegan Mexican recipe, plant-based taquitos, black bean taquitos, tofu taquitos, baked taquitos, vegan appetizers