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Vegan Taquitos

Easy Vegan Taquitos Bursting with Flavor and Crunch

Delightful Vegan Taquitos made with wholesome ingredients for a quick and healthy snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 taquitos
Course: Snacks
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 Red onion Adds sweetness and aroma; can substitute with yellow onion or shallots.
  • 2 cloves Garlic Enhances flavor depth; substitute with garlic powder in a pinch.
  • 1 cup Roma tomato Provides moisture and freshness; can substitute with any firm tomato variety.
  • 1 Jalapeño Adds heat and spice; substitute with bell pepper for less heat.
  • 1 cup Frozen corn Adds sweetness and texture; fresh corn or canned corn (drained) can be used.
  • 14 oz Extra firm tofu Serves as a protein base and mimics a meat texture; use tempeh or chickpeas as substitutes.
  • 1 cup Black beans Adds fiber and richness; substitute with pinto beans or kidney beans.
  • 1/2 cup Vegan yogurt (unsweetened) Enhances creaminess; substitute with cashew cream or silken tofu for a creamy texture.
  • 2 tbsp Lime juice Brightens flavors; substitute with lemon juice.
  • 1/2 cup Salsa Adds flavor and moisture; fresh pico de gallo can be used for a fresher option.
For the Shells
  • 8 Small corn tortillas The foundation for the taquitos; substitute with whole wheat tortillas or gluten-free tortillas.
For the Spice Blend
  • 1 tbsp Chili powder Adds heat.
  • 1 tbsp Cumin Provides earthy flavor.
  • 1 tbsp Paprika Contributes smokiness.
  • 1 tsp Garlic powder Enhances overall taste.
  • 1 tsp Salt Essential for delicious vegan taquitos!

Equipment

  • Oven
  • Large Pan
  • baking sheet
  • casserole dish
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather your ingredients and equipment, ready a baking sheet or casserole dish.
  2. Heat a splash of olive oil in a large pan over medium heat. Add the diced red onion and minced garlic, sautéing for about 3 minutes until the onion is translucent.
  3. Stir in the diced Roma tomato, sliced jalapeño, and frozen corn. Continue to sauté for around 5 minutes until tender, then crumble in the extra firm tofu, adding the black beans and your spice blend.
  4. Reduce heat to low, stir in vegan yogurt, fresh lime juice, and salsa until combined. Simmer for 2 minutes, then remove from heat.
  5. Warm the small corn tortillas slightly in the microwave or skillet. Spoon a generous amount of filling into each tortilla, roll tightly to secure the filling.
  6. Arrange the rolled taquitos seam side down in the baking dish. Bake for 12-15 minutes until golden brown and crispy.
  7. Remove from the oven, cool slightly. Serve warm with optional vegan goddess dressing, additional yogurt, or pico de gallo.

Nutrition

Serving: 2taquitosCalories: 300kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 600mgPotassium: 400mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

For meal prep, the filling can be prepared in advance and stored in the fridge. Assemble and bake when ready to enjoy.

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