Vegan Taquitos
This vegan taquitos recipe is always a huge hit at our house! A creamy, seasoned bean filling is wrapped in crispy, crunchy corn tortillas for a handheld treat that makes for a delicious dinner, snack, or side dish!
Servings: 8 taquitos
Calories: 150kcal
Ingredients
For The Filling
- ½ tsp olive oil
- ½ onion finely diced
- 14 oz red kidney beans
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- ⅛ tsp chili powder
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ½ cup vegan cheese
- 8 mini corn tortillas
Options To Serve
Instructions
- Heat oil and sauté the onions until soft and translucent.
- Remove from the heat and add to the bowl of a food processor, along with all filling ingredients from kidney beans through to salt.
- Pulse several times. Mixture should still have some texture, not completely smooth.
- Preheat the oven top 350 degrees F / 180 C. Line a baking tray with baking paper.
- Warm the tortillas by wrapping them in kitchen paper towel and microwave for 30-40 seconds.
- Place 2-3 tbsp of filling (depending on the size of the tortilla) into the center of a tortilla.
- Sprinkle with vegan cheese and roll up tightly.
- Place the filled tortilla onto the prepared baking tray, seam side down and repeat with remaining mixture and tortillas.
- When all tortillas have been filled, lightly spray with spray oil and bake them in the oven for 30 minutes or until they’re golden and crispy.
- Serve with your favorite sides such as guacamole, salsa, pico de gallo, vegan sour cream etc.
Notes
- You can use any of your favorite beans in this recipe such as black beans, pinto or even lentils.
- Add more or less chili to suit your palate.
- Roll the tortillas tight to prevent them from unrolling but not too tight that you squeeze out the filling.
- Place seam side down stops the tortillas from opening when cooked.
- Warming the tortillas before filling helps to make rolling and sealing easier.
- Don’t over fill the tortillas as this may cause the tortillas to tear and open when cooking.
- Cooked taquitos can be sored in the fridge in an airtight container for up to 4 days or frozen for up to 1 month.
- To reheat place the taquitos in the oven for 10 minutes to heat through.
Nutrition
Serving: 1taquito | Calories: 150kcal | Carbohydrates: 26g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 157mg | Potassium: 274mg | Fiber: 6g | Sugar: 1g