Vegan Taquitos Recipe

Introduction

These vegan taquitos are a flavorful and satisfying plant-based twist on a classic favorite. Packed with protein-rich tofu, black beans, and a zesty blend of spices, they make a perfect snack or meal.

Ingredients

• 1 red onion, diced
• 3 cloves garlic, minced
• 1 roma tomato, diced
• 1 jalapeño, diced
• 1 cup frozen corn
• 1 block extra firm tofu, grated
• 15 oz black beans, canned, drained and rinsed
• 1 cup vegan yogurt, unsweetened
• 1 lime, juiced
• ½ cup salsa
• 12 small corn tortillas
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• ½ tsp garlic powder
• 1 tsp salt
• 1 cup green goddess dressing (optional)
• Vegan yogurt (unsweetened), for drizzling
• Pico de gallo (optional)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: In a pan over medium heat, add the diced onion and minced garlic with a tablespoon of olive oil if desired. Sauté until the onion is translucent, about 3 minutes.
3. Step 3: Add the diced tomato, jalapeño, frozen corn, grated tofu, and drained black beans to the pan. Sprinkle in the chili powder, cumin, paprika, garlic powder, and salt. Sauté for about 5 minutes until fragrant.
4. Step 4: Stir in the vegan yogurt, lime juice, and salsa, mixing until combined well.
5. Step 5: Place a portion of the filling in the center of each corn tortilla, then roll tightly into taquitos.
6. Step 6: Arrange the rolled taquitos seam-side down in a casserole dish. Bake for 12 to 15 minutes until they are browned and crispy.
7. Step 7: Serve warm with optional green goddess dressing, vegan yogurt drizzle, and pico de gallo if desired.

Tips & Variations

• For extra crispiness, brush taquitos lightly with oil before baking or use an air fryer.
• Swap black beans with pinto or kidney beans for a different flavor.
• Add diced bell peppers or mushrooms to the filling for added texture and nutrients.
• Use whole wheat or flour tortillas if corn tortillas are not available, but reduce baking time slightly to avoid over-browning.

Storage

Store any leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes to maintain crispiness or microwave for 1-2 minutes if short on time, though crispiness may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these taquitos ahead of time?

Yes, you can prepare the filling and roll the taquitos ahead of time. Store them covered in the refrigerator and bake just before serving for optimal freshness.

Are these taquitos gluten-free?

When using corn tortillas, this recipe is naturally gluten-free. Be sure to check that all ingredients, like the salsa and seasoning, do not contain gluten additives.

Vegan Taquitos Recipe

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★★★★★

4.9 from 122 reviews

These Vegan Taquitos are a flavorful and satisfying plant-based twist on a classic Mexican favorite. Packed with protein-rich tofu, black beans, and a savory mix of spices and vegetables, these taquitos are baked to crispy perfection and served with creamy vegan yogurt and fresh pico de gallo for a vibrant, delicious meal.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 taquitos 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Filling

• 1 red onion, diced
• 3 cloves garlic, minced
• 1 roma tomato, diced
• 1 jalapeno, diced
• 1 cup frozen corn
• 1 block extra firm tofu, grated
• 15 oz black beans, canned, drained and rinsed
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• ½ tsp garlic powder
• 1 tsp salt
• 1 cup vegan yogurt, unsweetened
• 1 lime, juiced
• ½ cup salsa

Assembly

• 12 small corn tortillas

Optional Toppings

• 1 cup green goddess dressing (vegan, optional)
• Additional vegan yogurt, unsweetened, for drizzling
• Pico de gallo

Instructions

1. Preheat the Oven: Preheat your oven to 425°F to prepare for baking the taquitos.
2. Sauté Aromatics: Heat a tablespoon of olive oil in a pan over medium heat. Add the diced red onion and minced garlic and sauté until the onion is translucent, about 3 minutes.
3. Cook the Filling: Add the diced tomato, jalapeno, frozen corn, grated tofu, and black beans to the pan. Stir in chili powder, cumin, paprika, garlic powder, and salt. Sauté this mixture for about 5 minutes until fragrant and heated through.
4. Add Creamy Elements: Stir in the vegan yogurt, lime juice, and salsa until the filling mixture is well combined and creamy.
5. Assemble Taquitos: Spoon an even amount of the filling into the center of each small corn tortilla. Carefully roll each tortilla tightly to form taquitos.
6. Bake: Place the rolled taquitos seam side down in a casserole dish. Bake in the preheated oven for 12 to 15 minutes until they are browned and slightly crispy.
7. Serve: Serve the baked taquitos hot with optional vegan green goddess dressing, extra vegan yogurt for drizzling, and fresh pico de gallo on the side.

Notes

• Use fresh lime juice for best flavor in the filling.
• For extra crispiness, lightly brush the taquitos with olive oil before baking.
• Feel free to substitute corn tortillas with flour tortillas if preferred, but corn tortillas are traditional.
• Adjust the jalapeno quantity according to your desired spice level.
• Leftover filling can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Keywords: vegan taquitos, plant-based Mexican, baked taquitos, tofu taquitos, black beans taquitos, healthy appetizer, vegan Mexican recipe