Description
These crispy vegan taquitos are a flavorful and healthy plant-based snack or meal option. Made with a spiced black bean and vegetable filling wrapped in corn tortillas, then baked to perfection for a crunchy texture. Perfect for a quick and easy dinner or party appetizer.
Ingredients
Scale
Taquito Filling
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced bell peppers (any color)
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt, to taste
- Pepper, to taste
Other Ingredients
- 10 small corn tortillas (about 6 inches in diameter)
- 2 tablespoons avocado oil (plus more for brushing)
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Prepare the filling: In a large bowl, combine the black beans, corn, diced bell peppers, finely chopped onion, garlic powder, cumin, chili powder, salt, and pepper. Mix well to evenly distribute the spices and ingredients.
- Warm the tortillas: Heat the corn tortillas briefly to make them pliable and easier to roll. You can warm them on a skillet over medium heat or wrap them in a damp towel and microwave for about 20-30 seconds.
- Assemble the taquitos: Place a spoonful of the prepared filling on one edge of each warmed tortilla. Roll the tortilla tightly around the filling to form a compact taquito.
- Prepare for baking: Arrange the rolled taquitos seam-side down on a baking sheet. Brush the tops lightly with avocado oil to help them crisp up.
- Bake: Preheat your oven to 425°F (220°C). Bake the taquitos for 20-25 minutes, flipping them halfway through to ensure even crispness on both sides.
- Serve: Remove the taquitos from the oven and let them cool slightly. Garnish with freshly chopped cilantro and serve warm with your favorite dipping sauces.
Notes
- To make the taquitos extra crispy, make sure to brush them well with avocado oil before baking.
- If you prefer, you can pan-fry the taquitos in a little oil instead of baking for a more traditional texture.
- Leftover taquitos can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- Customize the filling by adding other vegetables or spices to suit your taste.
- Serve with guacamole, salsa, or vegan sour cream for extra flavor.
