A flavorful black bean and vegan cheese filling wrapped in tortillas then cooked to crispy golden perfection...these vegan taquitos are an absolute delight. Serve with colorful toppings so everyone can make it their own!
This is a favorite across the board. Everyone loves a taquito! This recipe is vegan, gluten-free, and baked instead of fried for a healthier option that doesn't skimp on flavor. They also can be cooked in the air fryer for shorter cooking times (more on that below).
These taquitos are filled with a creamy black bean dip (or swap for whole black beans or refried beans), creamy vegan mozzarella and a variety of fun toppings. Bake them until they're golden brown and perfectly crisp for the meal that gets two thumbs up from everyone at the table!
What are Taquitos?
The word taquito is Spanish for "small taco." Taquitos are typically filled with meat and cheese, then rolled up (rather than folded) and baked or fried. Taquitos are very similar to flautas, which use larger tortillas. The primary difference between the two is that taquitos are shorter and a little thicker than flautas are.
Why You'll Love these Vegan Taquitos
- Easy to make
- Crispy outside with creamy inside for the ultimate comfort food
- Filled with plant-based protein
- Finger food that can be eaten as an appetizer, lunch, dinner or snack
- Can be customized with different beans, veggies and toppings
- Perfect for entertaining as it is a definite crowdpleaser
- Kid-friendly!
Ingredients
- Tortillas: I prefer almond flour tortillas to keep it gluten-free. I love Siete brand.
- Black bean dip: This creamy dip comes together in only 5 minutes and is my absolute favorite for the base of these taquitos. It consists of black beans, cilantro, red onion, jalapeño, garlic, lime juice, maple syrup, salt and pepper. You could also swap it for whole black beans or refried beans.
- Vegan mozzarella cheese: This 10-minute plant-based cheese is worth it! It consists of nutrient-dense raw cashews, tapioca starch, maple syrup, salt and water.
- Extra virgin olive oil
- Fine salt
- Any toppings you wish! Pictured above are vegan sour cream, sliced jalapeños, lime wedges and salsa.
Vegan Taquito Filling
I keep the filling of these taquitos super simple and then have more fun with toppings. This keeps the taquitos from getting overstuffed and falling apart in the oven! For the beans I usually go with my black bean dip given it packs in so much flavor, but sometimes opt for whole black beans (which are packed with nutrients) or refried beans.
Then I always add my plant-based mozzarella cheese! Both of these are easy to make ahead and only take a little bit of time. They're the perfect vegan taquito filling!
How to Bake Taquitos in the Oven
- Start with a good gluten-free tortilla! I love the Siete brand almond flour tortillas. Generously brush both sides of the tortilla with olive oil.
- About 1 inch from one end of the tortilla, place a spoonful of the bean dip (or beans) and a spoonful of vegan mozzarella cheese. Do not overfill! This is key to ensuring your taquitos stay intact.
- Spread the filling into an even line across the tortilla. Tightly roll it up, starting with the edge containing the fillings and working your way over.
- Place the rolled taquitos seam side down in a cast iron skillet or baking pan. Repeat with all the tortillas and continue adding them to the skillet/pan until full, being sure to leave an inch of space between each taquito.
- Drizzle and brush more olive oil on top and around the the sides of the taquitos. Sprinkle the tops of the taquitos with salt. I typically use 3 large baking pans and/or cast iron skillets or make these in 3-4 batches using one large pan.
- Bake them for 10 minutes with the seam side down, then flip and bake for another 5-8 minutes until the edges are perfectly golden brown and crispy.
How to Cook Vegan Taquitos in the Air Fryer
To make these in the air fryer, follow instructions #1-5 above, except place the taquitos in the air fryer instead of on a cast iron skillet. Set the air fryer to 350˚F and cook for 7-8 minutes until the edges are golden brown and crispy.
The advantage to using the air fryer is that the taquitos cook in half the time and there is no flipping required. However, depending on the size of your air fryer and the amount of taquitos you wish to make, you may have to repeat the process two, three or even four times.
Vegan Taquito Toppings and Garnishes
I always find that my kids eat more when they can garnish their food and really make it their own! Here are some of the goodies I put out on the table so everyone can dress up their taquitos just how they like them:
- A drizzle of vegan sour cream
- Creamy cilantro lime sauce or green onion cashew sauce
- Caramelized onions
- Vegan nacho cheese sauce for drizzling or dipping
- Jalapeño chimichurri sauce for some vibrant, herbed flavor
- Pico de gallo or your favorite salsa
- Guacamole or diced avocado
- Fresh lime wedges
- Jalapeño slices
- Chopped romaine lettuce
- Fresh chopped cilantro
- Green onions and/or raw red onions, chopped, for sprinkling
Storage
Store leftover taquitos in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. If freezing, separate each taquito using parchment paper or wrap them individually with aluminum foil.
Helpful Tips
- Make some of the fillings or toppings in advance. Black bean dip, homemade vegan cheese, salsa, vegan sour cream and guacamole by themselves only take minutes to make, but it can seem overwhelming doing all at once. Prepping a day or two ahead of time makes this dish super easy to whip up on a busy weeknight!
- Vary up the toppings. Serving one taquito with chimichurri sauce and another with salsa and guacamole creates two completely separate experiences!
- Assemble the taquitos just before cooking. While prepping the fillings and toppings ahead of time helps, rolling them up and having them sit in the fridge can cause the tortillas to dry out and break.
- Do not overfill the tortilla. Packing too much inside could crack the tortilla when rolling. Keep them skinny and go to town on the toppings!
Now for the best news EVER: these delicious vegan taquitos are free of dairy, egg, gluten and soy! They're a fun lunch, dinner, or snack made accessible for most allergies or dietary preferences. If you make these, I hope you'll drop a review below! You can also tag me on Instagram so I can see your creations!
Easy Vegan Taquitos (Baked or Air Fryer)
- Total Time: 30 minutes
- Yield: 18 1x
- Diet: Vegan
Description
A flavorful black bean and vegan cheese filling wrapped in tortillas then cooked to crispy golden perfection...these vegan taquitos are an absolute delight. Serve with colorful toppings so everyone can make it their own!
Ingredients
For the taquitos
- 18 tortillas (I love almond flour Siete brand)
- extra virgin olive oil
- Black bean dip, 1 15-oz can of black beans (drained and rinsed) or refried beans
- 1 batch homemade vegan mozzarella cheese
- fine salt for sprinkling
Optional toppings for serving/garnish
- vegan sour cream or vegan nacho cheese sauce to drizzle
- jalapeno chimichurri sauce
- pico de gallo or salsa
- guacamole or diced avocado
- caramelized onions
- lime wedges
- jalapeno slices
- chopped romaine lettuce
- fresh cilantro
- green onions, chopped
Instructions
Oven method:
- Preheat oven to 400 degrees Fahrenheit. Grease a large cast iron skillet or rimmed baking sheet generously with olive oil.
- Prepare the black bean dip or refried beans and mozzarella cheese. Prepare desired toppings.
- Generously brush both sides of the tortilla with olive oil. About 1 inch from one end of the tortilla, place 1 tablespoon black bean dip (or black beans/refried beans) and 1 tablespoon vegan mozzarella cheese. Do not overfill. Spread the filling into an even line across the tortilla.
- Tightly roll the tortilla starting with the edge with the fillings and work your way to the end. Place seam side down in a cast iron skillet or baking pan.
- Repeat with all the tortillas and continue adding them to the skillet/pan until full. Be sure to leave an inch of space between each taquito.
- Drizzle and brush more olive oil overtop and around the the sides of the taquitos. Sprinkle the tops of the taquitos with salt. I typically use 3 large baking pans and/or cast iron skillets or make in 3-4 batches using one large pan.
- Bake for 10 minutes with the seam side down, then flip and bake another 5-8 minutes until edges are golden brown and crispy.
- Serve hot with desired toppings.
Air fryer method:
- Set air fryer for 350 degrees Fahrenheit.
- Follow steps #2-6 of the oven method, except place taquitos in the air fryer rather than the cast iron skillet or baking pan.
- Cook taquitos in air fryer for 7-8 minutes until the edges are golden brown and crispy.
- Serve hot with desired toppings.
Equipment
Buy Now → Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to two months. You can wrap them individually in foil if desired.
You can use avocado oil in place of olive oil if desired. You can use olive oil spray or avocado oil spray to lighten this recipe up a bit.
Pan fry method: you can pan fry the taquitos for a couple minutes until crispy/golden brown in an inch of hot oil if desired.
I love to serve with all the fixings and my kids love them plain!
- Prep Time: 10
- Cook Time: 20
- Category: Entree
- Method: Stovetop and Oven
- Cuisine: MExican
Brandilyn Haynes says
I made these one night when we had company over and every single person (kids AND adults!) went back for seconds. The toppings let everyone make it their own, but the cashew sour cream was the favorite. I made it with Elaine's refried beans in the filling and they were so good!
Elaine Gordon says
Thank you so much, Brandilyn! I'm so happy ALL enjoyed! I agree - the vegan sour cream is totally my favorite too! It is so creamy and cool against the warm taquitos. Thank you again!
Lucy says
These were delicious!! We all loved them. Great for Taco Tuesday night. I used real cheese because we do eat dairy. They were crispy and perfect. My kids don't normally love beans so this was a great new way for them to explore them. Will definitely make again.
Elaine Gordon says
Thank you so much, Lucy! I'm so happy to hear you and your fam enjoyed this one! Those refried beans do change bean haters to bean lovers IMO! Thanks for the five star review as well! Best, Elaine
Bobby Gordon says
E says
Eight year old and mama approved! Made these in the oven on a baking sheet with spinach tortillas, black beans, Daiya, and garlic powder. My daughter and I loved them! Thank you, as we have a hard time finding high protein options for my kiddo as she is a picky vegan.
Elaine Gordon says
Thank you so much for letting me know. I'm beyond thrilled to hear it was a success all around. Have you ever tried my crispy chickpeas? My picky eater loves them and they are an easy way to get in some protein for vegans: https://www.eatingbyelaine.com/crispy-chickpea-croutons/ or https://www.eatingbyelaine.com/actually-crispy-bbq-roasted-chickpeas/ (you can also use this method and season them with just salt and maple sugar or coconut sugar and they are so good that way too. 3/4 teaspoon of each 🙂