Vegan Taquitos
My easy vegan taquitos recipe is always a huge hit at my 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. The best part, I can have this ready in 45 minutes.
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
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
- My #1 Secret Tip for this recipe is to roll the tortillas tightly. I roll each one snug enough that it stays closed while it bakes, so it does not pop open and spill the filling onto the pan. At the same time, I do not squeeze it so hard that the filling gets pushed out the ends. I also place each taquito seam side down on the baking sheet so the tortilla seals as it cooks.
- Prevent Unrolling: I place the tortillas seam side down to keep them from opening while they cook.
- Microwave Tortillas: I warm the tortillas before filling them, which makes rolling and sealing much easier.
- Use A Paper Towel: When warming the tortillas in the microwave, I cover them with a damp paper towel so that they are just the right texture.
- Do Not Overfill: I make sure not to overfill the tortillas so they don’t come open while baking.
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