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black bean mushroom taquitos veggiekins
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5 from 1 vote

Easy Vegan Taquitos Recipe

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. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: main dishes
Keyword: beans, gluten free, high protein, refined sugar free, taquitos, weeknight dinner
Servings: 12 taquitos
Author: Remy


  • 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


  • 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.


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.