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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for baking the taquitos to a crispy finish.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
