Vegan Taquitos (Healthy Recipe) | The Picky Eater

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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.

I use a generous amount of seasoning, from earthy cumin and smoked paprika to spicy chili powder, so these crispy vegan taquitos are packed with great flavor. Since they are small, they make perfect finger food for the whole family, and I love serving them with a variety of healthy dishes that I mention in my serving suggestion section below.

The best part about these crunchy rolled tacos is how customizable they are. I can make them spicier or keep them mild, swap the beans for my favorite kind, and use the tortillas I prefer. These taquitos work as a main dish, or I can serve them alongside soups or salads. This recipe fits right in with my other Mexican inspired dishes like Crispy Potato Tacos and Vegan Taco Bowl.

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🥘 Ingredients

I like keeping these simple ingredients on hand so I can make veggie taquitos whenever the craving hits.

Olive Oil: I prefer olive oil for sautéing, but I sometimes use any neutral oil I have on hand, like avocado oil.

Onion: I dice the onions finely so they cook evenly and mix well with the other ingredients. I use red or yellow onions depending on what I have.

Red Kidney Beans: I use these hearty beans because they give the dairy-free taquitos the perfect texture.

Spices: I season the bean mixture with ground cumin, smoked paprika, ground coriander, chili powder, garlic powder, onion powder, and salt for a smoky, earthy, and slightly spicy flavor.

Vegan Cheese: I use vegan cheese as a dairy-free alternative to get a melty, satisfying filling.

Mini Corn Tortillas: I usually use smaller tortillas for snackable taquitos, but you can use any size you like.

To Serve: I like topping my taquitos with guacamole or avocado sauce, pico de gallo, vegan sour cream, vegan queso, salsa, fresh cilantro, shredded lettuce, or a squeeze of lime juice.

🔪 How To Make

Here is how I make step by step this easy vegan taquito recipe:

Sauté And Make Filling: I sauté the onions in oil over medium heat until they’re soft, then add them to a food processor with the remaining filling ingredients, except for the cheese, and pulse until slightly chunky.

Fill Tortillas: I warm the tortillas before placing the filling inside and topping with vegan cheese.

Prep Tortillas For Baking: I roll the filled tortillas and place them on a prepared baking sheet lined with parchment paper.

Bake Tortillas: I spray the tortillas with cooking spray, or brush them with olive oil using a pastry brush, and bake until they’re light golden brown and crisp.

Serve Taquitos: I serve these vegetarian baked taquitos immediately with preferred garnishes.

📖 Variations

There are so many ways to modify these crunchy vegan taquitos! Here are some of my favorite ways to change things up:

Spiciness: I add 1 quarter teaspoon cayenne pepper, 1 quarter teaspoon red pepper flakes, or 1 to 2 teaspoons hot sauce to the filling for more heat. I also mix in about 2 tablespoons diced jalapenos if I want it spicier.

Quesadillas: I use large tortillas and fold them over instead of rolling them. I cook them until the outside is crisp and the filling is hot.

Meat Substitutes Options: Add your favorite plant-based substitute for a different filling in this vegetarian taquitos recipe! Try making black bean taquitos using black beans instead of kidney beans, vegan chicken taquitos using vegan chicken instead of beans, or try other vegan meats like walnut taco meat.

Veggies: I add about 1 cup diced veggies like red or green bell pepper, mushrooms, or cooked sweet potatoes. I mix them into the filling so each taquito has more texture.

🍽 Serving Suggestions

I like to serve these vegan taquitos with classic toppings or mix things up with different dips and sides. They work great as party food or finger food, and they are also filling enough for dinner when I pair them with a few simple sides.

Some of my favorite dips to level up these crispy taquitos are my healthy taco dip and my vegan spinach artichoke dip. For sides, I often make vegan Mexican rice, cilantro lime rice, or Mexican corn soup , and it all comes together as an easy meal that everyone can build their own plate from.  

🫙 Storage Directions

Refrigerating: Once my leftover taquitos have cooled to room temperature, I store them in an airtight container in the refrigerator, where they keep well for up to 4 days.

Reheating: I place the healthy taquitos in the oven for up to 10 minutes to warm them through and help restore their crispiness.

Freezing: I wrap the taquitos tightly in plastic wrap and freeze them for up to 3 months to keep them fresh and prevent freezer burn.

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