A tantalizing crunch fills the air as I pull these Crispy Vegan Taquitos from the oven, golden brown and ready to be devoured. Inspired by classic Mexican flavors, these delightful taquitos offer a wholesome twist on a beloved dish, filled with creamy black or pinto beans and paired with a luscious vegan queso salsa. Not only are they quick to prepare, but they’re also freezer-friendly, making them an ideal choice for busy weeknights or fun-filled gatherings. Whether you choose the air fryer for an extra crisp finish or opt for the oven method, each bite promises a burst of flavor and comfort, perfect for satisfying cravings without compromising on health. Curious how to whip up this delicious dish that everyone will love? Let’s dive into the recipe!
Why Make Crispy Vegan Taquitos?
Simplicity: The recipe is straightforward, requiring minimal prep and just a handful of ingredients.
Versatile: Customize with your favorite beans, veggies, or spices, ensuring each batch is uniquely yours.
Freezer-Friendly: Make a large batch and freeze them for quick meals—perfect for those busy days!
Crowd-Pleaser: Perfect for gatherings, these taquitos will impress vegans and non-vegans alike, making them ideal for family taco nights.
Flavorful: Each bite is a delightful mix of crunchy texture and savory goodness, paired with a creamy vegan queso salsa that elevates the dish.
Try them alongside a refreshing pico de gallo, or if you’re in the mood for something lighter, serve with a side of Crispy Egg Salad for a delightful contrast.
Crispy Vegan Taquitos Ingredients
For the Filling
• Avocado Oil – Adds richness for sautéing; substitute with water for an oil-free version.
• Onion – Provides a savory base flavor; use shallots for a milder taste.
• Sea Salt – Enhances flavor throughout the cooking process; adjust according to taste.
• Tomato – Adds moisture and balance; can substitute with canned tomatoes if fresh is unavailable.
• Celery – Contributes crunch and depth; omit if unavailable or replace with bell pepper.
• Jalapeño – Adds heat and flavor; remove seeds/membrane for less spice.
• Garlic – Offers aromatic sweetness; fresh is best, but powdered garlic can be used in a pinch.
• Vegetable Broth – Used for deglazing and flavoring; water is an acceptable alternative.
• Pinto or Black Beans – Main source of protein and creaminess; any canned beans work; just drain and rinse.
• Spices (Garlic Powder, Onion Powder, Paprika, Cumin, Smoked Paprika, Mexican Oregano, Cayenne Pepper) – Provide a depth of flavor profile; adjust spices based on personal preference.
For the Queso Salsa
• Vegan Queso Salsa – A creamy accompaniment made from tomatoes, jalapeño, garlic, and avocado; can be made ahead of time.
For Assembly
• Small Corn Tortillas – Essential for wrapping; for gluten-free, ensure tortillas are certified gluten-free.
With these ingredients, you’ll be on your way to creating delightful Crispy Vegan Taquitos that are perfect for any occasion!
Step‑by‑Step Instructions for Crispy Vegan Taquitos (Air Fryer or Baked)
Step 1: Sauté Veggies
In a skillet, heat 1 tablespoon of avocado oil over medium heat. Add 1 chopped onion and a pinch of sea salt, cooking for about 5 minutes until softened and translucent. Next, incorporate 1 diced tomato, 1 chopped celery stalk, and 1 minced jalapeño; cook for an additional 3-5 minutes. Stir in 2 minced garlic cloves and sauté for another minute before deglazing with ¼ cup vegetable broth.
Step 2: Cook Beans
Add 1 can of drained and rinsed pinto or black beans to the skillet along with your preferred spices like garlic powder, onion powder, paprika, cumin, smoked paprika, and a dash of cayenne. With a fork or potato masher, lightly mash the beans while simmering the mixture over low heat for 20 minutes until thickened. Taste and adjust seasoning as needed for the filling of your Crispy Vegan Taquitos.
Step 3: Make Queso Salsa
Prepare the vegan queso salsa by boiling 1 diced tomato, 1 chopped jalapeño, and 2 minced garlic cloves in a small pot until soft, approximately 10 minutes. Once cooked, transfer the mixture to a blender, add 1 ripe avocado, and blend until smooth. This creamy sauce will be a delightful accompaniment to your taquitos, adding an extra layer of flavor.
Step 4: Warm Tortillas
To prevent cracking, warm your small corn tortillas by heating them in a dry skillet over medium heat for about 10-15 seconds on each side. Once softened and pliable, keep the tortillas wrapped in a clean kitchen towel to retain warmth as you prepare to fill them with the savory bean mixture.
Step 5: Assemble Taquitos
Take each warmed tortilla and place about 2 tablespoons of the bean filling in the center. Spoon a bit of the delicious queso salsa on top before rolling the tortilla tightly to encapsulate the filling. If necessary, secure the ends with a toothpick to keep your Crispy Vegan Taquitos intact during the cooking process.
Step 6: Cook Taquitos
For the air fryer method, preheat it to 390°F (200°C). Arrange the taquitos in a single layer and cook for 6-8 minutes until they are golden brown and crispy. If using the oven, preheat to 425°F (220°C) and bake the taquitos for 12-15 minutes, flipping them halfway through until they reach the desired crispiness.
Step 7: Serve
Once cooked, remove the Crispy Vegan Taquitos from the air fryer or oven. Serve them warm with any leftover queso salsa and optional toppings like avocado, fresh cilantro, or pickled jalapeños for an extra kick. Enjoy the delicious flavors and delightful crunch of homemade taquitos!
Crispy Vegan Taquitos: Creative Variations
Feel free to let your culinary creativity shine by tweaking this recipe to fit your unique tastes and dietary needs!
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Bean Swap: Change from pinto to black beans for a richer flavor profile that’s oh-so-satisfying. The contrast between textures keeps every bite exciting!
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Salsa Styles: Ditch the vegan queso and try mango avocado or fresh roasted salsa instead. These fruity salsas will add a refreshing twist to every bite.
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Spice it Up: Add freshly chopped cilantro or a sprinkle of lime juice to enhance the dish’s flavor. You’ll bring a burst of freshness that elevates this Mexican staple!
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Extra Crunch: For an unexpected twist, toss in some crushed tortilla chips into the filling before rolling. It adds a delightful crunch that amplifies each taquito’s texture.
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Veggie Boost: Incorporate sautéed spinach, zucchini, or mushrooms into the filling for added nutrients and hearty bite. The greens meld beautifully into the rich bean mixture!
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Heat Level: Adjust spice levels by adding diced serrano peppers for a fiery kick. This adds depth and warmth that pairs well with the creamy queso salsa!
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Smoky Flavor: Introduce a touch of liquid smoke or smoked paprika to the filling for a sweet and smoky depth of flavor. It brings a new dimension to these crispy delights!
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Make it Gluten-Free: Use certified gluten-free corn tortillas to enjoy this recipe without worrying about gluten. They’ll still hold all the delicious fillings just perfectly.
And if you’re looking for sides to complement these delicious taquitos, consider whipping up a batch of Air Fryer Pizza for a fun twist or keep it classic with some homemade pico de gallo for a refreshing crunch!
Expert Tips for Crispy Vegan Taquitos
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Warm Tortillas: Always warm your tortillas before filling them to avoid cracking, ensuring easy rolling and great texture.
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Avoid Overcrowding: If using the air fryer, arrange taquitos in a single layer without overcrowding for even cooking and maximum crispiness.
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Oil for Crispiness: For an extra crispy finish, lightly spray tortillas with avocado oil after assembling before cooking in the air fryer or oven.
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Cool Before Filling: Let the bean filling cool slightly before spooning it onto the tortillas; this prevents sogginess and keeps the taquitos crispy.
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Season to Taste: Adjust spices based on your personal preference; feel free to add more kick with additional cayenne pepper or switch up the spices for unique Crispy Vegan Taquitos.
What to Serve with Crispy Vegan Taquitos?
Transform your taquito meal into a fiesta by pairing these crispy delights with a few irresistible sides and drinks.
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Coconut Rice: The fluffy texture and subtle sweetness of coconut rice perfectly balance the savory flavor of the taquitos. Enjoy the tropical notes that amplify the Mexican-inspired dish!
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Fresh Guacamole: Creamy and zesty, guacamole brings brightness and freshness to your plate while highlighting the flavors of the taquitos. A scoop or two is a must for that extra layer of deliciousness.
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Taqueria-Style Pickled Jalapeños: These spicy, tangy jalapeños offer a bold contrast to the crunchy taquitos, adding a vibrant kick that wakes up your taste buds! Pairing them with a chilled drink enhances their zesty flavor.
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Homemade Pico de Gallo: Juicy tomatoes, onions, and cilantro come together in this refreshing salsa, providing a crisp bite that complements the richness of the taquitos perfectly.
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Vegan Cashew Sour Cream: This cool, creamy topping adds a velvety texture and a hint of tanginess, enriching every bite of your crispy vegan taquitos. Drizzle it right before devouring!
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Refreshing Agua Fresca: Beat the heat with this light, fruity beverage made from your favorite fruits; it’s the perfect complement to the savory flavors of your taquitos and a delightful thirst-quencher!
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Churros with Chocolate Sauce: For dessert, these soft, cinnamon-dusted pastries are a sweet way to end your meal. The rich chocolate sauce makes for a delightful dip after a savory feast.
Storage Tips for Crispy Vegan Taquitos
Fridge: Store leftover cooked taquitos in an airtight container for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Freezer: For longer storage, freeze uncooked taquitos on a baking sheet until solid, then transfer them to a zip-top bag. They can last up to 3 months in the freezer.
Reheating: To reheat frozen taquitos, bake or air fry them straight from frozen, adding 2-3 minutes to the cooking time for optimal crispiness.
Enjoy Now or Later: Whether fresh or frozen, your Crispy Vegan Taquitos will be bursting with flavor, ready to satisfy your cravings any time!
Make Ahead Options
These Crispy Vegan Taquitos are perfect for meal prep! You can prepare the filling up to 3 days in advance, allowing the flavors to meld and intensify. To do this, simply make the sautéed veggie and bean mixture, let it cool, and store it in an airtight container in the refrigerator. You can also prepare the vegan queso salsa ahead of time; just refrigerate it overnight. When you’re ready to serve, warm the tortillas, fill them with the prepped mixture, roll them up, and cook according to your chosen method (air fryer or oven). This way, you’ll enjoy delicious, homemade taquitos with minimal effort on busy weeknights!
Crispy Vegan Taquitos Recipe FAQs
What type of tortillas should I use for the taquitos?
Small corn tortillas are essential for wrapping. If you’re gluten-sensitive, be sure to choose tortillas that are certified gluten-free. They provide the right size and texture for rolling, making them ideal for crispy taquitos.
How do I know if my beans are ripe for mashing?
If using canned beans, drain and rinse them first. They should be soft and easily mashable. You can test by lightly pressing them with a fork; they should mash without resistance. For dried beans, ensure they have been soaked and cooked until tender.
How should I store leftover Crispy Vegan Taquitos?
Store any leftover cooked taquitos in an airtight container in the refrigerator for up to 3 days. When you’re ready to dig in again, reheat in the oven or air fryer for about 5-7 minutes to restore their crispy texture.
Can I freeze the taquitos? How do I do it?
Absolutely! For freezing, place uncooked taquitos on a baking sheet in a single layer and freeze until solid. Afterward, transfer them to a zip-top bag, ensuring to remove as much air as possible. They can be frozen for up to 3 months. When you’re ready to enjoy, bake or air fry them straight from frozen, adding 2-3 minutes to the cooking time.
What can I do to prevent my taquitos from getting soggy?
To keep your taquitos crispy, allow the bean filling to cool slightly before assembling. Additionally, always warm your tortillas prior to filling them; this prevents cracking and helps maintain their structure. For the complete crispy experience, you can also lightly spray the rolled taquitos with oil before cooking.
Are these taquitos suitable for those with nut allergies?
Yes! The ingredients used in these Crispy Vegan Taquitos do not include nuts. However, always double-check your spice blends and pre-made salsas, as they may contain allergens. As always, it’s wise to read labels and ensure that your ingredients are safe for your dietary needs.
Crispy Vegan Taquitos: Air Fryer or Baked for Flavorful Fun
Ingredients
Equipment
Method
- In a skillet, heat 1 tablespoon of avocado oil over medium heat. Add 1 chopped onion and a pinch of sea salt, cooking for about 5 minutes until softened and translucent. Next, incorporate 1 diced tomato, 1 chopped celery stalk, and 1 minced jalapeño; cook for an additional 3-5 minutes. Stir in 2 minced garlic cloves and sauté for another minute before deglazing with 1/4 cup vegetable broth.
- Add 1 can of drained and rinsed pinto or black beans to the skillet along with your preferred spices like garlic powder, onion powder, paprika, cumin, smoked paprika, and a dash of cayenne. Lightly mash the beans while simmering the mixture over low heat for 20 minutes until thickened. Taste and adjust seasoning as needed.
- Prepare the vegan queso salsa by boiling 1 diced tomato, 1 chopped jalapeño, and 2 minced garlic cloves in a small pot until soft, approximately 10 minutes. Once cooked, transfer the mixture to a blender, add 1 ripe avocado, and blend until smooth.
- To prevent cracking, warm your small corn tortillas in a dry skillet over medium heat for about 10-15 seconds on each side. Keep them wrapped in a clean kitchen towel to retain warmth.
- Take each warmed tortilla and place about 2 tablespoons of the bean filling in the center. Spoon some queso salsa on top before rolling the tortilla tightly.
- For the air fryer, preheat to 390°F (200°C) and cook the taquitos for 6-8 minutes until golden brown and crispy. For the oven, preheat to 425°F (220°C) and bake for 12-15 minutes, flipping halfway through.
- Once cooked, remove the taquitos and serve warm with any leftover queso salsa and optional toppings like avocado or fresh cilantro.
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