These vegan taquitos honor traditional Mexican flavors with a crispy, plant-based spin. They’re easy to customize, meal prep-friendly, and perfect for sharing with the whole family.
Years ago, on a trip to Mexico, I had the incredible experience to stay with local family. It was an immersion into their culture, customs, and (most excitingly) their food.
What amazed me most was how effortlessly they prepared the most intricate dishes. Food was the centerpiece for gathering — family and friends coming together around the table, making every meal feel like a celebration. Whether it was refried beans, gorditas, arroz rojo (Mexican rice), or a torta filled with beans and guacamole alongside the most delicious salsas, every bite was steeped in tradition.
Mornings often began with conversations in the kitchen over cups of cuachalalate tea or café. A few times, iced horchata with deep-fried golden-brown taquitos made an appearance. The food was amazing, yet so much more than a meal, it was an education and lesson in slowing down for the simple things in life.
When I returned home, I spent countless hours in my kitchen recreating those flavors, adapting a vegan version for my plant-based kitchen.
While I’m a believer in embracing cultural flavors when traveling, for my everyday cooking, I strive to align those foods with what feels sustainable for me.
These easy vegan taquitos offer the just-right balance of honoring traditional flavors with a healthy, plant-based twist. They’re crispy, satisfying, and perfect for sharing around the table with family and friends.
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Why this recipe works
- Crispy texture: Baking or air frying makes these crunchy vegan taquitos golden brown without deep frying.
- Flavorful filling: A mix of seasoned beans, mirepoix, and fresh salsa adds richness to this traditional Mexican dish.
- Customizable: Add mashed potatoes, sautéed veggies, or spices to make it your own.
- Meal prep-friendly: Store and reheat beautifully for busy weeknights or a perfect party snack.
How to make vegan taquitos
- Prepare the Filling: Sauté your mirepoix for amazing flavor, add seasonings, and mash the beans for a creamy, bean and veggie taquito filling.
- Assemble the Taquitos: Spoon filling into small tortillas, roll tightly on a flat surface, and place them seam side down. Secure with a toothpick if needed.
- Cook the Taquitos: Air fry for extra crunch or bake in the oven for a baked vegan taquitos option.
What equipment you'll need
- Air Fryer or oven: For crispy results.
- Pastry Brush or avocado spray: To coat the taquitos with oil (if using).
- Blender: For blending the salsa.
- Masher: For the beans.
- Immersion blender: For blending the beans (optional but nice)
- Parchment paper: To prevent sticking during storage or baking.
In the kitchen tips
- Filling Ideas: Experiment with mashed potatoes, quinoa taco meat, lentil taco meat, or buffalo chickpeas.
- Serving Suggestions: Pair with vegan sour cream, avocado crema, hot sauce, or garnish with fresh cilantro.
- Make Filling Ahead: Prepare the filling in advance to save time. Cooling makes it easier to handle and enhances the flavor.
- Avoid Overcrowding: Space taquitos evenly in the air fryer or on the baking sheet for even crispiness.
How to store Vegan Taquitos
- Refrigerate: Place leftover vegan taquitos in an airtight container for up to 3 days.
- Freeze: Arrange in a freezer bag with layers separated by parchment paper or plastic wrap.
- Reheat: Warm in a toaster oven or pre-heated air fryer for 4–5 minutes until crispy.
In a pinch substitutions
- Use flour tortillas instead of corn tortillas for a softer texture.
- Swap black beans for pinto beans.
- Replace avocado oil with olive oil spray for similar crispiness and ease of use.
- Substitute individual spices with taco seasoning for convenience.
- Use green chiles in place of jalapeños for a milder heat.
FAQ
Yes, flour tortillas work but may be softer than crispy corn tortillas. Brush with avocado oil for a crispier texture. They may cook faster than corn tortillas, so reduce cooking time slightly and monitor for crispiness.
Most corn tortillas are naturally gluten-free, but always check the label to ensure they're certified gluten-free if you have gluten sensitivities or celiac disease.
Yes, skip the oil! Bake or air fry at 400°F, but watch closely to avoid burning.
Serve with vegan sour cream, avocado crema, hot sauce, or vegan cheese. Add fresh cilantro, red onion, or bell pepper for extra flavor.
Oven-baked taquitos may not get as crispy as air-fried, but brushing them lightly with oil, fully preheating the oven to 425°F, and spacing them out on the baking sheet helps.
Wrapping and securing taquitos
- Warm the Tortillas: Always warm tortillas before filling to make them pliable and less likely to crack. Use a grill or skillet as described in the instructions.
- Let the Filling Cool Slightly: Allow the bean mixture to cool for 5–10 minutes to prevent steam from softening the tortilla too much.
- Secure with a Toothpick: For extra security, insert a toothpick through the seam of each taquito after rolling. Remove the toothpicks before serving
- Roll Tightly: Place the filling close to one edge of the tortilla, roll it snugly, and place seam-side down in the air fryer
- Lightly Press Down: After rolling, gently press the seam with your fingers to “seal” it. If the filling is sticky enough (like your blended bean mixture), it can naturally hold the tortilla in place.
📖 Recipe
Crispy Vegan Taquitos Recipe (Air Fryer or Baked)
Ingredients
- 2 teaspoons avocado or other neutral oil or water
- 1 small onion, diced
- Pinch of salt
- 1 medium tomato, chopped
- 1 stalk celery, diced
- 1 jalapeño, diced membranes, and seed removed for less heat (optional)
- 2 cloves garlic, minced
- ¼ cup low-sodium vegetable broth, for deglazing
- 1 can, 15 oz whole beans (black or pinto), drained and rinsed (or equivalent of homemade beans)
- 2 cups low-sodium vegetable broth OR 2 cups water with 1 vegan bouillon cube
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- Pinch of cayenne pepper, adjust to taste
- ¼ teaspoon smoked paprika, optional
- ½ teaspoon Mexican oregano, optional
- 4 tablespoons Mexican salsa, recipe below
- 1 teaspoon sea salt, divided (or to taste)
- 3 small vine-ripened tomatoes, left whole (OR equivalent amount of Roma tomatoes)
- 1 jalapeño OR serrano pepper, remove stem, seeds, and membrane
- 2 cloves of garlic, peeled and left whole
- 1 ripe avocado, peeled and pit removed
- 1 teaspoon sea salt, or to taste
- 21 small corn tortillas
- Oil for brushing or spraying, optional, for extra crispiness
Instructions
- Tip: To save time, boil the salsa ingredients while chopping and cooking the mirepoix. Alternatively, prepare the salsa during the 20-minute bean simmer for a more relaxed pace
- Prepare the Mirepoix: Heat 2 teaspoons oil (OR water) in a skillet over medium heat. Sauté diced onion with a pinch of salt for 5 minutes. Add chopped tomato, diced celery, diced jalapeño (if using), and another pinch of salt. Cook for 5–7 minutes, stirring occasionally. Add 2 cloves minced garlic for the last minute and stir constantly. Deglaze with a splash or two of low-sodium vegetable broth, scraping up any browned bits for flavor.
- Add the Beans and Broth: Add 1 can (15 oz) of beans, 2 cups low-sodium vegetable broth, seasonings, and ½ teaspoon salt. Stir to combine. Bring to a boil, then mash the beans slightly with a potato masher. Reduce heat to a simmer, partially cover, and cook for 20 minutes, stirring occasionally.
- Make the Salsa: Add 3 small vine-ripened tomatoes (left whole), 1 jalapeño, and 2 cloves garlic to a saucepan, covering with about 2 inches of water. Boil for 5–7 minutes, then turn off the heat. Transfer the cooked ingredients to a blender (without the boiling liquid), add 1 ripe avocado and 1 teaspoon salt, and blend until smooth and creamy. Taste and adjust salt if needed—reserve 4 tablespoons for the beans.
- Finish the Beans: Stir 4 tablespoons of salsa into the beans. Taste beans and add remaining ½ teaspoon salt if needed. Use an immersion blender to puree until creamy. Turn off the heat.
- Warm the Tortillas: Grill or Skillet: As you assemble, heat each tortilla for 10–15 seconds per side over medium heat to keep them warm and pliable for rolling.
- Assemble the Taquitos: Spoon 2 tablespoons of filling onto the edge of each tortilla. Roll tightly and secure with a toothpick if using. Place seam-side down and brush lightly with oil if desired, for extra crispiness before cooking.
- Cook the Taquitos:
- Air Fryer (preferred method): Preheat to 390°F. Arrange taquitos in a single layer in the air fryer basket, making sure they don't overlap. Depending on the size of your air fryer, you may need to cook in batches. Cook for 6-8 minutes, flipping halfway through, or until golden brown. Check for crispiness before the full 8 minutes, as cooking times can vary by air fryer.
- Oven: Preheat to 425°F. Bake on a parchment-lined baking sheet for 12–15 minutes (flipping halfway) or until golden brown. For flour tortillas, reduce cooking time slightly.
- Serve: Remove the toothpicks before serving if using. Serve with remaining salsa and top with your favorite toppings. We love shredded lettuce, diced tomatoes, red onion, fresh lime juice, vegan sour cream (homemade or store-bought), guacamole, avocado crema, or pico de gallo.
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