Description
These crispy vegan taquitos are a delicious and healthy twist on a classic Mexican snack. Made with a flavorful blend of black beans, corn, and spices, wrapped in warm corn tortillas, and baked to golden perfection, they are perfect for a snack or a light meal served with zesty lime salsa.
Ingredients
Scale
Taquito Filling
- 1 cup cooked black beans
- 1/2 cup corn kernels
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegan cheese
Tortillas
- 2 cups corn tortillas (approximately 8-10 small tortillas)
- 1 tablespoon olive oil (for warming tortillas)
Salsa
- 1/2 cup salsa
- 1 tablespoon lime juice
For Baking
- 1 tablespoon olive oil (for brushing taquitos before baking)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Filling Ingredients: In a medium-sized bowl, combine the cooked black beans, corn kernels, diced onion, chopped cilantro, garlic powder, ground cumin, chili powder, salt, and black pepper to create a flavorful filling base.
- Mash Filling: Use a fork or potato masher to mash the mixture until slightly chunky but well-mixed, ensuring the flavors meld together.
- Warm Tortillas: Heat olive oil in a small skillet over medium heat; lightly warm each corn tortilla about 20-30 seconds per side to make them pliable and easy to roll without cracking.
- Prepare Tortillas: Remove tortillas from skillet and lay them flat on a clean surface to cool slightly and prepare for filling.
- Fill Tortillas: Spoon a generous amount of the bean and corn mixture onto the center of each tortilla and sprinkle vegan cheese evenly on top.
- Roll Taquitos: Roll each tortilla tightly around the filling, tucking in the edges securely to prevent the filling from falling out while baking.
- Arrange on Baking Sheet: Place each rolled taquito seam side down on the prepared baking sheet in a single layer.
- Brush with Olive Oil: Lightly brush the top of each taquito with olive oil to help them crisp and brown beautifully in the oven.
- Bake Taquitos: Bake in the preheated oven for 15-20 minutes, flipping them halfway through to ensure even crispiness and a golden brown exterior.
- Prepare Salsa: While taquitos bake, mix the salsa with lime juice in a small bowl to add a refreshing tangy dip.
- Cool and Serve: Once baked and crispy, let the taquitos cool for a few minutes before serving them hot alongside the prepared salsa lime dip for a delicious, vibrant meal.
Notes
- Use fresh or frozen corn kernels depending on availability for the filling.
- For extra crispiness, you can broil the taquitos for the last 1-2 minutes, watching closely to avoid burning.
- These taquitos can be made ahead and reheated in the oven for a few minutes before serving.
- Feel free to customize the filling by adding diced bell peppers or jalapeños for extra flavor and heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
