Crispy Vegan Taquitos – Better Than Takeout
Crispy Vegan Taquitos – The perfect blend of flavors, these easy vegan taquitos are better than takeout. After making this many times, I discovered the trick to getting them crispy on the outside and soft on the inside. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Ham and Cheese Croissants and High-Protein Easy Stuffed Bell Peppers.
Why This Crispy Vegan Taquitos – Better Than Takeout Is Pure Comfort
- Easy to make at home
- Crispy on the outside, soft on the inside
- Better than takeout
- Customizable with your favorite fillings
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.
- 12 small corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced bell peppers
- 1/2 cup diced onion
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup salsa
- 1/4 cup vegan mayo
- Optional: Fresh cilantro
- Optional: Diced avocado
- Optional: Vegan sour cream
- Optional: Sliced jalapeños
đź“ť Ingredient Notes
- corn tortillas: Use small tortillas for authentic taquitos.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect crispiness. → See on Amazon
- Food processor — Makes quick work of chopping and mixing ingredients. → See on Amazon
How to Make Crispy Vegan Taquitos – Better Than Takeout
- Prepare the filling: In a food processor, combine black beans, corn, bell peppers, onion, cumin, chili powder, garlic powder, salt, and pepper. Pulse until combined but still chunky. Transfer to a bowl and mix in salsa and vegan mayo.
- Warm the tortillas: Wrap tortillas in a damp paper towel and microwave for 20-30 seconds to make them pliable.
- Assemble the taquitos: Place a spoonful of filling onto each tortilla, roll tightly, and secure with a toothpick.
- Cook the taquitos: Heat a thin layer of oil in a cast iron skillet over medium heat. Add taquitos seam-side down, cook until golden, then flip and cook until crispy. Drain on paper towels.
- Serve: Serve taquitos with your favorite toppings.
Cook's Tips for Perfect Crispy Vegan Taquitos – Better Than Takeout
- : Warm tortillas in a damp paper towel to prevent cracking.
- Common mistake and fix: If your taquitos are falling apart, try using smaller tortillas or adding more filling to help them stay together.
- : For a healthier version, bake taquitos at 400°F (200°C) for 15-20 minutes, flipping halfway.
- : Customize your taquitos with your favorite fillings, like jackfruit, mushrooms, or potatoes.
Storing & Reheating Crispy Vegan Taquitos – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover taquitos in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare filling and assemble taquitos up to a day ahead. Store in the fridge until ready to cook.
Freezing Crispy Vegan Taquitos – Better Than Takeout
Freeze uncooked taquitos for up to 2 months. Thaw before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a smoky flavor, add a pinch of smoked paprika to the filling.
- Best substitution: Substitute black beans with cooked lentils or chickpeas for a different flavor profile.
- Make-ahead: Prepare filling and assemble taquitos up to a day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your taquitos are not crispy, try cooking them in a bit more oil or for a longer time.
Want to level up this recipe?
Vegan mayo — Creamy and tangy, it adds the perfect touch to your taquitos. → Check price on Amazon
Crispy Vegan Taquitos – Better Than Takeout
Ingredients
Main Ingredients
- 12 small corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced bell peppers
- 1/2 cup diced onion
Seasonings
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup salsa
- 1/4 cup vegan mayo
Optional Toppings
- Fresh cilantro
- Diced avocado
- Vegan sour cream
- Sliced jalapeños
Instructions
- Prepare the filling: In a food processor, combine black beans, corn, bell peppers, onion, cumin, chili powder, garlic powder, salt, and pepper. Pulse until combined but still chunky. Transfer to a bowl and mix in salsa and vegan mayo.
- Warm the tortillas: Wrap tortillas in a damp paper towel and microwave for 20-30 seconds to make them pliable.
- Assemble the taquitos: Place a spoonful of filling onto each tortilla, roll tightly, and secure with a toothpick.
- Cook the taquitos: Heat a thin layer of oil in a cast iron skillet over medium heat. Add taquitos seam-side down, cook until golden, then flip and cook until crispy. Drain on paper towels.
- Serve: Serve taquitos with your favorite toppings.
Notes
- Chef tip: For a smoky flavor, add a pinch of smoked paprika to the filling.
- Best substitution: Substitute black beans with cooked lentils or chickpeas for a different flavor profile.
- Make-ahead: Prepare filling and assemble taquitos up to a day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your taquitos are not crispy, try cooking them in a bit more oil or for a longer time.
Storage
- Fridge: Store leftover taquitos in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked taquitos for up to 2 months. Thaw before cooking.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare filling and assemble taquitos up to a day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 220
- Protein: 9g
- Fat: 10g
- Carbs: 28g
- Fiber: 8g
- Sugar: 4g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Vegan Taquitos – Better Than Takeout FAQs
Yes, you can prepare the filling and assemble the taquitos up to a day ahead. Store in the fridge until ready to cook.
Try using smaller tortillas or adding more filling to help them stay together.
Yes, for a healthier version, bake taquitos at 400°F (200°C) for 15-20 minutes, flipping halfway.
Substitute black beans with cooked lentils or chickpeas for a different flavor profile.
Store leftover taquitos in an airtight container in the fridge for up to 3 days.
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!
