Crispy Vegan Taquitos – Better Than Takeout
Crispy Vegan Taquitos – Better Than Takeout. After making these many times, I’ve perfected the crispy exterior and juicy filling. The trick is to press the filling flat and roll tightly. Serve with my Classic Cucumber Feta Salad for a perfect meal. If you love recipes like this, you’ll also enjoy Classic Cucumber Feta Salad and Easy Stuffed Bell Peppers.
Why This Crispy Vegan Taquitos – Better Than Takeout Is Pure Comfort
- Crispy golden exterior
- Juicy plant-based filling
- Better than takeout
- Easy to make and freeze
What You'll Need for Crispy Vegan Taquitos – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Corn tortillas
- Black beans
- Corn
- Onion
- Jalapeño
- Vegan cheese
- Cumin
- Chili powder
- Garlic powder
- Salt
- Lime juice
- Taco sauce
- Optional: Avocado
- Optional: Fresh cilantro
- Optional: Diced red onion
- Optional: Vegan sour cream
- Optional: Salsa
📝 Ingredient Notes
- Corn tortillas: Use small or medium-sized tortillas for easier rolling.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for crispy taquitos. → See on Amazon
- Food processor — Makes quick work of chopping vegetables. → See on Amazon
How to Make Crispy Vegan Taquitos – Better Than Takeout
- Prepare filling: Sauté onions, jalapeño, and garlic. Add black beans, corn, cumin, chili powder, and salt. Cook until heated through. Stir in lime juice and half of the vegan cheese.
- Assemble taquitos: Spread filling onto each tortilla, press flat, then roll tightly. Secure with toothpicks.
- Cook taquitos: Heat oil in a skillet over medium heat. Add taquitos, cook until golden and crispy. Flip and cook the other side. Drain on paper towels.
- Serve: Top with remaining vegan cheese, avocado, cilantro, and your favorite toppings. Serve with taco sauce.
Cook's Tips for Perfect Crispy Vegan Taquitos – Better Than Takeout
- Common mistake and fix: Don't overstuff the taquitos. Too much filling makes them hard to roll and can cause them to fall apart.
- Tip: For a healthier version, bake the taquitos instead of frying. They won't be as crispy, but they'll still be delicious.
- Tip: Make a big batch and freeze for easy meal prep. Reheat in the oven at 375°F (190°C) for 10-15 minutes.
Storing & Reheating Crispy Vegan Taquitos – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: The filling can be made up to 2 days in advance. Assemble and cook just before serving.
Freezing Crispy Vegan Taquitos – Better Than Takeout
Freeze uncooked taquitos for up to 3 months. Cook from frozen, adding a few minutes to the cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 375°F (190°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
Recipe Notes
- Chef tip: For a spicy version, add a diced jalapeño to the filling or serve with your favorite hot sauce.
- Best substitution: Use canned black beans for a quicker version. Drain and rinse before using.
- Make-ahead: Assemble taquitos up to 1 day in advance. Store in the fridge until ready to cook.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your taquitos are falling apart, try rolling them with the seam side down in the skillet. The seam will act as a hinge, keeping them together.
Want to level up this recipe?
Tortilla press — Makes rolling taquitos a breeze. → Check price on Amazon
Crispy Vegan Taquitos – Better Than Takeout
Ingredients
Main Ingredients
- Corn tortillas
- Black beans
- Corn
- Onion
- Jalapeño
- Vegan cheese
Seasonings
- Cumin
- Chili powder
- Garlic powder
- Salt
- Lime juice
- Taco sauce
Optional Toppings
- Avocado
- Fresh cilantro
- Diced red onion
- Vegan sour cream
- Salsa
Instructions
- Prepare filling: Sauté onions, jalapeño, and garlic. Add black beans, corn, cumin, chili powder, and salt. Cook until heated through. Stir in lime juice and half of the vegan cheese.
- Assemble taquitos: Spread filling onto each tortilla, press flat, then roll tightly. Secure with toothpicks.
- Cook taquitos: Heat oil in a skillet over medium heat. Add taquitos, cook until golden and crispy. Flip and cook the other side. Drain on paper towels.
- Serve: Top with remaining vegan cheese, avocado, cilantro, and your favorite toppings. Serve with taco sauce.
Notes
- Chef tip: For a spicy version, add a diced jalapeño to the filling or serve with your favorite hot sauce.
- Best substitution: Use canned black beans for a quicker version. Drain and rinse before using.
- Make-ahead: Assemble taquitos up to 1 day in advance. Store in the fridge until ready to cook.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your taquitos are falling apart, try rolling them with the seam side down in the skillet. The seam will act as a hinge, keeping them together.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze uncooked taquitos for up to 3 months. Cook from frozen, adding a few minutes to the cooking time.
- Oven reheat: Reheat in the oven at 375°F (190°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
- Make ahead: The filling can be made up to 2 days in advance. Assemble and cook just before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 10g
- Fat: 12g
- Carbs: 28g
- Fiber: 7g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Vegan Taquitos – Better Than Takeout FAQs
Yes, you can assemble the taquitos up to 1 day in advance. Store in the fridge until ready to cook.
This can happen if they're overstuffed or not rolled tightly enough. Try rolling them with the seam side down in the skillet.
Yes, cook at 375°F (190°C) for 8-10 minutes, flipping halfway through.
Reheat in the oven at 375°F (190°C) for 10-15 minutes. This helps maintain their crispiness.
Yes, you can. However, the homemade version is fresher and allows you to control the sodium content.
A Warm Final Note
I can’t wait for you to try Crispy Vegan Taquitos – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
