These easy vegan taquitos are crispy on the outside, hearty on the inside, and packed with bold, savory flavor—all with simple, plant-based ingredients. Baked (not fried), dairy-free, and endlessly customizable, this vegan taquito recipe is perfect for weeknight dinners, snacks, or party platters.
Ingredients
- Main Ingredients
- 10 –12 corn tortillas
- 1 can 15 oz black beans, drained and rinsed
- 1½ cups cooked potatoes or sweet potatoes lightly mashed
- Seasonings & Flavor Base
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 tbsp fresh lime juice
- Pantry Staples
- 1½ tbsp olive oil plus more for brushing
- Salt to taste
- Freshly ground black pepper
Instructions
- Preheat & Prep
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Warm tortillas in the microwave or a dry skillet until pliable.
- Cook the Filling
- Heat olive oil in a skillet over medium heat.
- Add onion and cook 3–4 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Season
- Stir in black beans, mashed potatoes, cumin, chili powder, smoked paprika, salt, and pepper.
- Cook 3–5 minutes, stirring, until thick and well combined.
- Remove from heat and stir in lime juice.
- Assemble Taquitos
- Spoon filling onto each tortilla and roll tightly.
- Place seam-side down on the baking sheet.
- Bake
- Lightly brush or spray taquitos with oil.
- Bake 18–22 minutes, flipping halfway, until golden and crisp.
- Rest & Serve
- Cool 3–5 minutes before serving so they firm up.
Notes
- Warm tortillas are key to preventing cracks.
- Don’t overfill—about 2 tablespoons per tortilla works best.
- Seam-side down helps taquitos stay closed while baking.