Name: Vegan Taquitos Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 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; 12 small corn tortillas; 1 cup green goddess dressing (optional, vegan); Extra vegan yogurt (unsweetened) for drizzling; Pico de gallo (optional); 1 tbsp olive oil (optional, for sautéing)

Jump to Recipe

If you’ve been craving something crispy, flavorful, and completely plant-based, these Vegan Taquitos are an absolute game-changer. Packed with a hearty filling of black beans, grated tofu, and fresh veggies, all wrapped in crunchy corn tortillas, they strike the perfect balance between zesty, creamy, and comforting. This recipe brings vibrant Mexican-inspired flavors right to your home kitchen with surprising ease, making these taquitos a go-to snack, appetizer, or light meal that everyone will love.

Ingredients You’ll Need

Gathering the right ingredients is key to capturing the authentic taste and satisfying texture of Vegan Taquitos. Each item contributes depth, spice, and creaminess that brings the whole dish alive, so don’t skimp – these simple staples will really shine.

Red onion: Adds savory sweetness and a lovely base aroma when sautéed.
Garlic cloves: Essential for adding a pungent, fragrant kick.
Roma tomato: Provides juiciness and a touch of fresh acidity.
Jalapeño: Brings warmth and a mild spicy heat to balance the creaminess.
Frozen corn: Adds subtle sweetness and a pleasing pop in every bite.
Extra firm tofu: Grated to replicate a meaty texture that absorbs all the spices.
Black beans (canned, drained and rinsed): The hearty, protein-packed star of the filling.
Vegan yogurt (unsweetened): Adds creaminess and balances the spices beautifully.
Lime juice: Injects bright, zesty freshness that lifts the entire dish.
Salsa: Provides a flavorful, saucy component that ties everything together.
Small corn tortillas: Perfectly sized to roll into crisp taquitos.
Chili powder, cumin, paprika, garlic powder: A spice blend that infuses warmth and smokiness.
Salt: Enhances all the natural flavors in the filling.
Green goddess dressing (optional): A creamy, herby dip that pairs wonderfully with the taquitos.
Pico de gallo (optional): Adds a fresh, tangy crunch as a topping.

How to Make Vegan Taquitos

Step 1: Prepare the Flavor Base

Start by heating a tablespoon of olive oil in a pan over medium heat. Toss in the diced red onion and minced garlic, then sauté until the onion turns translucent and fragrant – about 3 minutes. This foundational step builds a savory flavor that will carry through the entire dish.

Step 2: Create the Filling

Add the diced roma tomato, chopped jalapeño, frozen corn, grated tofu, and rinsed black beans to the pan. Sprinkle in chili powder, cumin, paprika, garlic powder, and salt for that complex, smoky depth. Sauté everything together for about 5 minutes until you can smell the spices blooming and the veggies soften just right.

Step 3: Mix in Creaminess and Brightness

Stir in the unsweetened vegan yogurt, freshly squeezed lime juice, and salsa. These ingredients create a luscious, slightly tangy filling that balances the spice and adds moisture, making your Vegan Taquitos delightfully smooth on the inside while crispy on the outside.

Step 4: Roll Your Taquitos

Divide the filling evenly among the small corn tortillas, placing it towards the center. Carefully roll each tortilla tightly into a taquito shape. This rolling technique helps everything hold together perfectly during baking.

Step 5: Bake to Crispy Perfection

Arrange the rolled taquitos seam-side down in a casserole dish or baking tray. Bake in a preheated oven at 425°F for 12 to 15 minutes or until they’re golden brown and wonderfully crisp. This final step transforms them into irresistibly crunchy delights.

How to Serve Vegan Taquitos

Garnishes

Garnishing is where you can get creative and add fresh textures or cooling contrasts. Drizzle your Vegan Taquitos with vegan yogurt or the optional green goddess dressing for creamy decadence. A spoonful of fresh pico de gallo adds a burst of brightness and color, elevating every bite.

Side Dishes

These taquitos pair fabulously with light, vibrant sides. Consider a crisp Mexican slaw, a simple avocado salad, or even a bowl of spicy black bean soup. The versatility of Vegan Taquitos means they can be the star or part of a larger, festive spread.

Creative Ways to Present

Make mealtime fun by serving the taquitos upright in a tall glass or mason jar with a small bowl of dipping sauce for easy grabbing. Alternatively, build a taquito platter with assorted salsas, guacamole, and fresh lime wedges – perfect for sharing at casual get-togethers or parties.

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Taquitos keep nicely in an airtight container in the fridge for up to 3 days. Keeping them crisp is easy if you reheat them properly, so you can enjoy this snack well after the initial cooking day.

Freezing

If you want to prep in advance or save extra servings, these taquitos freeze wonderfully. Place the rolled, unbaked taquitos on a baking sheet to flash freeze before transferring them to a freezer bag. Freeze for up to 2 months. When ready, bake directly from frozen, adding a few extra minutes to the cooking time.

Reheating

To keep your Vegan Taquitos crispy when reheating, pop them into a preheated oven at 375°F for 8-10 minutes. Avoid microwaving, which can make the tortillas soggy. This ensures you get that satisfying crunch each time.

FAQs

Can I use flour tortillas instead of corn tortillas?

Absolutely! Flour tortillas work fine if you prefer a softer texture. Just keep in mind that corn tortillas offer a more authentic crispiness that really brings out the traditional taquito experience.

Is there a substitute for tofu in this recipe?

Yes, you can try using mashed chickpeas or tempeh crumbles if you’re not a fan of tofu. Both have great texture and absorb flavors well, keeping your Vegan Taquitos deliciously satisfying.

How spicy are these Vegan Taquitos?

The heat level is mild to medium due to the jalapeño and spices. You can adjust the jalapeño quantity or remove seeds to make them milder, or add a pinch of cayenne for extra kick.

Do I need to oil the tortillas before baking?

It’s optional. You can brush a little olive oil on the outside of the rolled taquitos to get an even crispier finish, but they’ll still bake well without it if you prefer to keep them lighter.

Can I make these gluten-free?

Yes! Using corn tortillas keeps this recipe naturally gluten-free, just double-check your vegan yogurt and salsa labels to ensure no gluten-containing additives sneak in.

Final Thoughts

I wholeheartedly encourage you to make these Vegan Taquitos your next plant-based indulgence. The combination of crunchy tortillas, flavorful filling, and fresh toppings is just irresistible and satisfying for any occasion. Once you try them, you might find yourself tossing together this recipe again and again — it’s just that good!

Vegan Taquitos Recipe

★★★★★

5.2 from 14 reviews

Author: Hugo
Total Time: 35 minutes
Yield: 12 taquitos 1x
Diet: Vegan

Print Recipe

Description

A flavorful and satisfying recipe for Vegan Taquitos featuring a spicy tofu and black bean filling, baked to crispy perfection and served with creamy vegan yogurt and fresh pico de gallo. Perfect as a healthy snack or main dish for those following a plant-based diet.

Instructions

Preheat the oven: Set your oven to 425°F (220°C) and allow it to fully preheat while you prepare the filling.
Sauté aromatics: In a pan over medium heat, add a tablespoon of olive oil if desired, then sauté the diced red onion and minced garlic until the onion becomes translucent, about 3 minutes.
Add vegetables and tofu: Add the diced roma tomato, jalapeño, frozen corn, grated tofu, and black beans to the pan. Stir in chili powder, cumin, paprika, garlic powder, and salt. Cook for approximately 5 minutes until the mixture is fragrant and well combined.
Mix in wet ingredients: Stir in the vegan yogurt, lime juice, and salsa. Mix thoroughly to combine all ingredients into a creamy, flavorful filling.
Assemble the taquitos: Place a portion of the filling onto the center of each small corn tortilla. Carefully roll each tortilla tightly around the filling to form taquitos.
Bake: Arrange the rolled taquitos snugly in a casserole dish or on a baking sheet. Bake in the preheated oven for 12 to 15 minutes, or until the edges are browned and slightly crispy.
Serve: Remove from the oven and serve hot with vegan green goddess dressing, additional vegan yogurt for drizzling, and pico de gallo as desired.

Notes

You can substitute frozen corn with fresh corn when in season for a sweeter taste.
For added crispiness, lightly brush the taquitos with olive oil before baking.
Use gluten-free corn tortillas to keep the recipe gluten-free.
Adjust the level of jalapeño or chili powder to suit your spice preference.
Store leftover filling separately from tortillas to avoid sogginess if not serving immediately.
These taquitos are perfect for meal prep and reheat well in the oven or air fryer.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Snack, Main Course
Method: Baking, Sautéing
Cuisine: Mexican