Crispy Vegan Taquitos – Better Than Takeout

Crispy Vegan Taquitos – The perfect better-than-takeout appetizer! After making these many times, I’ve discovered the trick to getting them golden and crispy every time. The crispy exterior gives way to a soft, flavorful interior. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chicken Caesar Pasta Salad Recipe and Garlic Butter Steak Bites and Potatoes.

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 frozen corn kernels, thawed
• 1 cup shredded lettuce
• 1 cup shredded cheese (optional, omit for vegan)
• 1 avocado, sliced (for serving)
• 1 lime, cut into wedges (for serving)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1/2 cup salsa or enchilada sauce
• Optional: Sour cream or vegan sour cream
• Optional: Fresh cilantro, chopped
• Optional: Diced avocado
• Optional: Lime wedges

How to Make Crispy Vegan Taquitos – Better Than Takeout

1. Prepare the filling: In a food processor, combine black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Pulse until the mixture is coarsely chopped. Transfer to a bowl and mix in the shredded lettuce and cheese (if using).
2. Warm the tortillas: Wrap the tortillas in a clean, damp kitchen towel and microwave for 30 seconds to make them pliable.
3. Assemble the taquitos: Spoon a generous tablespoon of the filling onto the center of each tortilla. Roll tightly and secure with a toothpick if needed.
4. Cook the taquitos: Heat the olive oil in a large skillet over medium heat. Add the taquitos and cook until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. Warm the salsa: In a small saucepan, heat the salsa or enchilada sauce over medium heat until warmed through. Pour over the taquitos or serve on the side.
6. Serve: Serve the taquitos with avocado slices, lime wedges, and your choice of toppings.

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 refrigerator for up to 3 days. Make-ahead tip: You can assemble the taquitos up to 24 hours ahead. Store in the refrigerator until ready to cook.

Freezing Crispy Vegan Taquitos – Better Than Takeout

Freeze uncooked taquitos on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few minutes to the cooking time.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. They may lose some crispiness.

Recipe Notes

• Chef tip: For a fun twist, try filling the taquitos with your favorite taco filling, like ground beef, shredded chicken, or jackfruit.
• Best substitution: If you don't have a food processor, you can finely chop the beans and corn by hand.
• Make-ahead: You can assemble the taquitos up to 24 hours ahead. Store in the refrigerator until ready to cook.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your taquitos are falling apart, try using smaller tortillas or adding a bit more cheese to the filling to help hold them together.

Crispy Vegan Taquitos – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

4 servings

🥗

Diet

Vegan

Ingredients

Main Ingredients

• 12 small corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1 cup shredded lettuce
• 1 cup shredded cheese (optional, omit for vegan)
• 1 avocado, sliced (for serving)
• 1 lime, cut into wedges (for serving)

Seasonings

• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1/2 cup salsa or enchilada sauce

Optional Toppings

• Sour cream or vegan sour cream
• Fresh cilantro, chopped
• Diced avocado
• Lime wedges

Instructions

1. Prepare the filling: In a food processor, combine black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Pulse until the mixture is coarsely chopped. Transfer to a bowl and mix in the shredded lettuce and cheese (if using).
2. Warm the tortillas: Wrap the tortillas in a clean, damp kitchen towel and microwave for 30 seconds to make them pliable.
3. Assemble the taquitos: Spoon a generous tablespoon of the filling onto the center of each tortilla. Roll tightly and secure with a toothpick if needed.
4. Cook the taquitos: Heat the olive oil in a large skillet over medium heat. Add the taquitos and cook until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. Warm the salsa: In a small saucepan, heat the salsa or enchilada sauce over medium heat until warmed through. Pour over the taquitos or serve on the side.
6. Serve: Serve the taquitos with avocado slices, lime wedges, and your choice of toppings.

Notes

• Chef tip: For a fun twist, try filling the taquitos with your favorite taco filling, like ground beef, shredded chicken, or jackfruit.
• Best substitution: If you don't have a food processor, you can finely chop the beans and corn by hand.
• Make-ahead: You can assemble the taquitos up to 24 hours ahead. Store in the refrigerator until ready to cook.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your taquitos are falling apart, try using smaller tortillas or adding a bit more cheese to the filling to help hold them together.

Storage

• Fridge: Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze uncooked taquitos on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few minutes to the cooking time.
• Oven reheat: Reheat in a 350°F oven for 10-15 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. They may lose some crispiness.
• Make ahead: You can assemble the taquitos up to 24 hours ahead. Store in the refrigerator until ready to cook.

Nutrition Per Serving

• Calories: 280
• Protein: 12g
• Fat: 10g
• Carbs: 38g
• Fiber: 9g
• Sugar: 3g
• Sodium: 600mg
• Cholesterol: 5mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Vegan Taquitos – Better Than Takeout FAQs

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!