Easy Vegan Taquitos Recipe (Oven-Baked or Air Fryer)
Sep 05, 2020 • Updated Apr 08, 2024
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Plant-based, vegan taquitos stuffed with spiced black beans and mushrooms and wrapped in a crispy corn tortilla! These crispy vegan taquitos are a great party food, appetizer, or delicious dinner the whole family will love.
What Makes This Recipe Great
Crispy corn tortillas stuffed with perfectly spiced black bans and mushrooms–these Black Bean and Mushroom Vegan Taquitos are a healthy comfort food must try and so easy to make! Full of amazing flavor and super versatile.
Taquitos, also called tacos dorados or flautas in Mexico, are rolled tortillas with a filling of choice. Typically made with chicken or beef, but this vegan version is really incredible! From what I’ve been told, they are traditionally fried to crispy perfection, however, I’ve created a baked version that’s a little more home-cook friendly, and of course vegan and gluten-free! They make a great taco Tuesday or weeknight meal and they’re actually incredible for meal prep as well.
I’m sharing a base recipe that you can definitely play around with and add to if you’re feeling any fun fillings or spices. Taquitos make a great snack, party food appetizer, or main meal. A super versatile recipe for any occasion!
Ingredient Notes
- Black beans
- Mushrooms: I used white button mushrooms, but feel free to use your mushroom of choice.
- Diced green chiles
- A blend of spices: I used chili powder, smoked paprika, ground cumin, garlic powder, and salt. You can also use taco seasoning and a little nutritional yeast if desired.
- Corn tortillas: Corn tortillas are made with corn flour, which is naturally gluten free. You can also use flour tortillas if preferred, but then these will not be gluten-free taquitos.
- Vegan sour cream
- Salsa, hot sauce, or pico de gallo
- Avocado or Guacamole
- Fresh limes: Squeeze a little lime juice to add a little tangy flavor to every bite.
- Cilantro
- Vegan queso: For dipping, if desired
Step-by-Step Instructions
- Preheat oven to 425F while you prepare the filling.
- In a pan over medium high heat, sauté onions until fragrant and golden brown. Next add garlic and cook for another 1-2 minutes. Add spices and chiles and use a spatula to keep mixture moving so as not to burn.
- Next add black beans and mushrooms and cook for 4-5 minutes, stirring frequently. Season with salt and pepper to taste, and then use the back of a wooden spoon or a potato masher to slightly smash the bean mixture. It will help to make filling the tortillas easier later on.
- When the mixture is ready, prepare your tortillas by wrapping in a damp kitchen cloth or paper towel and microwaving for roughly 2 minutes until soft. This will allow you to roll the tortillas without them breaking.
- Fill each tortilla with 1-2 spoonfuls of the bean mixture, add a piece of vegan cheese if desired, and roll up. Place seam side down in a baking dish or prepared baking sheet and repeat using the remaining bean mixture.
- Bake tortillas for 10-15 minutes until tortillas are crisp and golden brown. Serve with cashew sour cream, fresh cilantro, salsa, guacamole, fresh lime and any other ingredients of choice.
Secrets to Success
- Be sure to season your beans generously and keep tasting as you go. The best way to customize is to adjust to taste. If you prefer things spicier, go for it! On the other hand, if you’re not crazy about spice, you can tone it down too. The vegan taquito filling will be the main source of flavor in these taquitos, so do be sure you like the taste before you commit to rolling up!
- To bake, you can use any bake-safe dish or baking sheet lined with parchment paper and place tortillas seam side down. Optionally, you can add a bit of vegan cheese to melt and secure your tortilla seams (and add extra deliciousness!). Trust me though, they’ll hold together once baked with or without the vegan cheese.
- Alternatively, you can make these in the air fryer, but I do recommend using a little avocado oil or olive oil spray on the air fryer basket so they don’t stick. Air fry at 400 degrees F for 10 minutes. Be sure not to overcrowd the basket. Make in batches if needed.
- The best part of this recipe is that the flavorful filling is totally customizable! In addition to black beans and mushrooms you can add bell pepper, onions, corn, and any additional veggies you enjoy.
Storage Tips
Store leftover taquitos in an airtight container in the refrigerator for up to 4-5 days. Reheat in the air fryer or microwave and enjoy with favorite toppings and dips.
If reheating in the microwave, I recommend wrapping the taquitos in a damp paper towel so the tortillas don’t dry out.
More Vegan Mexican Cuisine Inspired Recipes
Sweet Potato Cassava Tortillas
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love when you share your star rating and reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Easy Vegan Taquitos Recipe
Ingredients
- 12 6- inch corn tortillas
- 1 can of black beans roughly 15oz, rinsed and drained
- 1/2 small white onion finely diced
- 2 cloves garlic minced
- 1 cup white button mushrooms chopped
- 1/3 cup diced green chiles
- 1/2 teaspoon chili powder
- 1/2 tsp smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4-1/2 teaspoon salt to taste
- optional vegan cheese
- To serve
- Avocado or guacamole
- Cilantro
- Salsa
- Fresh lime
Instructions
- Preheat oven to 425F while you prepare the filling.
- In a pan over medium high heat, sauté onions until fragrant and golden brown. Next add garlic and cook for another 1-2 minutes. Add spices and chiles and use a spatula to keep mixture moving so as not to burn.
- Next add black beans and mushrooms and cook for 4-5 minutes, stirring frequently. Season with salt and pepper to taste, and then use the back of a wooden spoon or a potato masher to slightly smash the bean mixture. It will help to make filling the tortillas easier later on.
- When the mixture is ready, prepare your tortillas by wrapping in a damp kitchen cloth or paper towel and microwaving for roughly 2 minutes until soft. This will allow you to roll the tortillas without them breaking.
- Fill each tortilla with 1-2 spoonfuls of the bean mixture, add a piece of vegan cheese if desired, and roll up. Place seam side down in a baking dish and repeat using the remaining bean mixture.
- Bake tortillas for 10-15 minutes until tortillas are crisp and golden brown. Serve with cashew sour cream, fresh cilantro, salsa, guacamole, fresh lime and any other ingredients of choice.
Notes
Secrets to Success
- Be sure to season your beans generously and keep tasting as you go. The best way to customize is to adjust to taste. If you prefer things spicier, go for it! On the other hand, if you’re not crazy about spice, you can tone it down too. The vegan taquito filling will be the main source of flavor in these taquitos, so do be sure you like the taste before you commit to rolling up!
- To bake, you can use any bake-safe dish or baking sheet lined with parchment paper and place tortillas seam side down. Optionally, you can add a bit of vegan cheese to melt and secure your tortilla seams (and add extra deliciousness!). Trust me though, they’ll hold together once baked with or without the vegan cheese.
- Alternatively, you can make these in the air fryer, but I do recommend using a little avocado oil or olive oil spray on the air fryer basket so they don’t stick. Air fry at 400 degrees F for 10 minutes. Be sure not to overcrowd the basket. Make in batches if needed.
- The best part of this recipe is that the flavorful filling is totally customizable! In addition to black beans and mushrooms you can add bell pepper, onions, corn, and any additional veggies you enjoy.
Storage Tips
Store leftover taquitos in an airtight container in the refrigerator for up to 4-5 days. Reheat in the air fryer or microwave and enjoy with favorite toppings and dips. If reheating in the microwave, I recommend wrapping the taquitos in a damp paper towel so the tortillas don’t dry out.Nutrition information is automatically calculated, so should only be used as an approximation.
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