Gluten-free tortillas, flavorful bean and vegan cheese filling, and baked to golden perfection…Easy Vegan Baked Taquitos are an absolute delight. Put out colorful toppings so everyone can make it their own!
This is a favorite across the board. Everyone loves a taquito! My version is vegan, gluten-free, and baked instead of fried for a healthier option that doesn’t skimp on flavor. These Easy Vegan Baked Taquitos are filled with refried or black 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!
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! I fill these with black beans, Black Bean Dip or my Easy Creamy Refried Beans recipe and a bit of my Easy Vegan 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 Make Baked Taquitos
- 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 refried 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 shell. 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.
Vegan Taquito 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
- Caramelized onions
- Vegan nacho cheese sauce for drizzling or dipping
- Jalapeno chimichurri sauce for some vibrant, herbed flavor
- Pico de gallo or your favorite salsa
- Guacamole or diced avocado
- Fresh lime wedges
- Jalapeno slices
- Chopped romaine lettuce
- Fresh chopped cilantro
- Green onions and/or raw red onions, chopped, for sprinkling
Now for the best news EVER: these delicious Vegan Baked Taquitos are free of dairy, egg, gluten and soy! They’re a fun lunch, dinner, or snack made accessible for most allergy or dietary preference. 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!
More Mexican Food Recipes
Easy Creamy Refried Beans
One-Pan Mexican Quinoa and Black Beans
Sheet Pan Vegan Nachos
Crispy California Avocado Tacos
Easy Vegan Mexican Quinoa Salad
Creamy Vegan Mexican Casserole
Mexican Veggie Burrito Bowls
Vegan Enchilada Stuffed Bell Peppers
For the taquitos
- 18 tortillas (I love almond flour Siete brand)
- extra virgin olive oil
- refried beans or black bean dip
- 1 batch homemade vegan mozzarella cheese
- fine salt for sprinkling
Optional Toppings for Serving/Garnish
- Preheat oven to 400 degrees Fahrenheit. Grease a large cast iron skillet or rimmed baking sheet generously with olive oil.
- Prepare the refried beans (or black bean dip) and mozzarella cheese. Prepare desired toppings.
- To assemble the taquitos: generously brush both sides of the tortilla with olive oil. About 1 inch from one end of the tortilla place 1 tablespoon refried beans and 1 tablespoon vegan mozzarella cheese. Do not overfill. Spread the filling into an even line across the shell. Tightly roll the shell starting with the edge with the fillings and working 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 5-10 minutes until edges are golden brown and crispy.
- Serve hot with desired toppings. I love to serve with all the fixings and my kids love them plain!
- Store leftovers in an airtight container in the freezer for up to two months. You can wrap them individually in foil if desired. Remove foil and reheat in the oven at 400 degrees Fahrenheit until warmed through (about 20 minutes).
You can substitute my creamy vegan black bean dip in place of the refried beans.
You can use avocado oil in place of the olive oil if desired. You can use olive oil spray or avocado oil spray to lighten this recipe up a bit.
Instead of baking, you can pan fry the taquitos for a couple minutes until crispy/golden brown in an inch of hot oil if desired. I haven’t tested them in the air fryer yet but I’m sure those would be delicious too using oil spray.
- Category: Entree
- Method: Stovetop and Oven
- Cuisine: MExican
Keywords: vegan taquitos