These vegan taquitos with chipotle sauce are the ultimate comfort food! They’re filled with a mixture of black beans, corn, and bell pepper. Sooo yummy and incredibly easy to make!
I’ve wanted to make vegan taquitos for the blog for like ever! Now I finally got around to doing so and the result was a full success! I decided to make baked taquitos, which is so much healthier than deep-fried taquitos.
We just couldn’t get enough of them. Especially my hubby really gobbled them down. Haha! So I guess it’s safe to say that they’re husband-approved!
What are taquitos?
For those of you who are not sure what taquitos are: taquitos are a Mexican dish that consists of small filled and rolled-up corn or flour tortillas. They’re usually filled with beef, cheese, or chicken and are often deep-fried. Common toppings are sour cream and guacamole.
However, it’s very easy to make a vegan version of taquitos by using beans and other vegetables and legumes for the filling.
What does taquito mean?
Taquito is Spanish for “small taco”. They are not only smaller but taquitos are also way easier to eat than tacos!
What You Need For This Vegan Taquitos Recipe
- black beans
- corn
- one red onion
- one orange or red bell pepper
- cumin
- smoked paprika powder
- vegan mozzarella or other vegan cheese shreds
- garlic
- corn or flour tortillas
- vegan mayonnaise
- vegan chipotle sauce
- fresh cilantro
- limes
- store-bought salsa
- avocado
- green onions
As always you can find the full ingredient list with detailed recipe instructions in a separate, printable recipe card at the end of this post.
How to Make Vegan Taquitos
Making vegan taquitos is super easy! You need about about 25-30 minutes for the entire recipe, so it’s definitely something you can do on busy weeknights. And the vegan taquitos also make great leftovers you can take to work or school!
1. Place the cooked black beans and the corn in a blender. You can either use canned black beans or cook them yourself, for example in an Instant Pot like I usually do. Pulse several times. Make sure to still leave some texture. You want the black beans to be slightly mashed but most of the corn can still be intact. It should form a sticky mass.
2. Transfer the bean and corn mixture to a mixing bowl and add the spices, the chopped bell pepper, the vegan cheese, the red onions, and the garlic.
3. Combine everything with a wooden spoon and taste. If you want it to be more spicy, you can add more smoked paprika powder or red pepper flakes. Just consider that you will also add vegan chipotle sauce on top later.
4. Place about three heaping table spoons of the filling in the middle of each of the tortillas and roll them up tightly like a big cigar.
5. Line a baking sheet with parchment paper and place the taquitos seam-side-down on the prepared baking sheet. Place them next to each other to keep them from unfurling.
6. Lightly brush the taquitos with olive oil to make them even crispier. It’s best to use a pastry brush for that. Preheat the oven to 350 °F and bake the vegan taquitos for 12 minutes until lightly brown and crispy. Carefully turn them halfway.
How To Make Baked Taquitos
I love making baked taquitos! It’s so much healthier and also easier than deep-fried taquitos. I’m not a fan of deep-frying anyways. Baked taquitos are ready in about 25-30 minutes! Making baked taquitos couldn’t be easier!
5 Easy Steps to Make Baked Taquitos:
- Fill the taquitos with your desired topping
- Roll them up tightly
- Place them seam-side-down on a baking sheet lined with parchment paper
- Brush them with olive oil
- Bake them for about 12-15 minutes at 350 °F, turning halfway
Taquitos Toppings
My favorite toppings for taquitos are:
- guacamole
- salsa
- chipotle sauce
- sour cream
- pico de gallo
- cheese
- green onions and fresh cilantro
Of course I use vegan versions of sour cream and cheese. For my vegan taquitos I used vegan chipotle sauce, salsa, green onions, and fresh cilantro as toppings.
And don’t forget to drizzle some fresh lime juice on top! So yummy!
Can taquitos be frozen?
Yes, taquitos can be frozen. So if you want an easy dinner for busy days just double the recipe and make an extra batch! I do this all the time!
It’s important to let the taquitos cool completely before freezing them. I usually freeze them on a cookie sheet so they don’t lie on top of each other. When they’re completely frozen, you can transfer them to freezer bags. You can store them in the freezer for several months.
When you want to eat the frozen taquitos, bake them for about 8 minutes at 350 °F. Make sure to turn them halfway.
What to dip taquitos in?
I love dipping my vegan taquitos into homemade chipotle sauce with vegan mayonnaise. It’s super easy to make, tangy, and spicy! It’s perfect for any kind of Mexican dish. I also love this chipotle sauce with my vegetable potato fritters and my vegan cauliflower tacos
Other delicious ideas to dip taquitos in are:
- salsa
- guacamole
- avocado cilantro sauce
- sriracha mayonnaise (recipe at the end of the post)
- sour cream
- hot cheese sauce
I hope you like these vegan taquitos as much as we do around here! Let me know if you give them a try. As always, I love hearing from you guys!
Sina – xx
Vegan Taquitos with Chipotle Sauce
Ingredients
For the vegan taquitos:
- 2 cups cooked black beans (one 19 oz can)
- 2 cups cooked corn
- 2 teaspoons cumin
- 1 teaspoon smoked paprika powder
- 1 orange or red bell pepper
- 1/2 cup vegan mozzarella cheese (or other vegan cheese shreds)
- 1 red onion, chopped
- 3 cloves of garlic, minced
- salt, to taste
- black pepper, to taste
- 10 small flour or corn tortillas
- 1 tablespoon olive oil (to brush the taquitos)
Taquitos toppings:
- 2 green onions, cut into rings
- fresh cilantro
- 3/4 cup salsa
- 1 lime
- 1/4 cup chopped red onion
- 1/2 avocado, sliced
For the vegan chipotle sauce:
- 1/2 cup vegan mayonnaise
- 4 teaspoons vegan chipotle sauce
Instructions
- First make the filling: Place the cooked black beans and the corn in a blender. You can either use canned black beans or cook them yourself, for example in an Instant Pot like I usually do. Pulse several times. Make sure to still leave some texture. You want the black beans to be slightly mashed but most of the corn can still be intact. It should form a sticky mass.
- Transfer the bean and corn mixture to a mixing bowl and add the spices, the chopped bell pepper, the vegan cheese, the red onions, and the garlic.
- Combine everything with a wooden spoon and taste. If you want it to be more spicy, you can add more smoked paprika powder or red pepper flakes. Just consider that you will also add vegan chipotle sauce on top later.
- Place about three heaping table spoons of the filling in the middle of each of the tortillas and roll them up tightly like a big cigar.
- Line a baking sheet with parchment paper and place the taquitos seam-side-down on the prepared baking sheet. Place them next to each other to keep them from unfurling.
- Lightly brush the taquitos with olive oil to make them even crispier. It's best to use a pastry brush for that. Preheat the oven to 350 °F and bake the vegan taquitos for 12 minutes until lightly brown and crispy. Carefully turn them halfway.
- For the vegan chipotle sauce, combine the mayonnaise and the chipotle sauce in a small bowl.
- Serve the vegan taquitos with the chipotle sauce and the other toppings on top. And don't forget to drizzle some fresh lime juice on top! Enjoy!
Love these and easy to make. I cut red onion foam a bit.
Oh my! I need this in my life. Must print your recipe. Thanks for sharing.
Delicious! A little bit too much red onion for me but everything else was great. I added vegan queso (nooch, salsa, cumin, salt, water) inside and fried them in my air fryer. They were so crispy and yummy! Thanks so much for this recipe. Can’t wait for lunch this week!
I would like to thank you Veganheaven 🌱💖🌱for such a tasty dish I love the way you stay away from fried junky dishes! Your recipes are the best 💖🌱💖😇🙏
These taquitos were so delicious! They were golden brown and crispy – truly amazing. I will definitely make them again. Great recipe! Thank you for sharing