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Crispy Baked Vegan Taquitos

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Few things compare to the satisfying crunch of Crispy Baked Vegan Taquitos. Whether you’re craving a snack, an appetizer, or a filling meal, these baked taquitos hit all the right notes. Stuffed with a flavorful mix of pinto beans, tofu, and warming spices, they bring bold taste and texture while keeping things completely plant-based. Even better, they’re oven-baked to golden perfection, making them a lighter alternative to traditional fried taquitos.

Crispy Baked Vegan Taquitos served on a baking sheet with avocado crema dipping sauce.

I first made Crispy Baked Vegan Taquitos on a lazy Sunday afternoon. I wanted something comforting but nutritious, something I could meal prep for the week yet still enjoy fresh out of the oven. The combination of toasted corn tortillas wrapped around a smoky, slightly spicy filling was an instant hit. By the time I pulled them from the oven, the irresistible aroma had my kitchen feeling like a cozy taquería. After that, they quickly became a regular in my meal rotation, perfect for quick lunches, gatherings, or even a midnight snack with a side of creamy avocado crema.

For a comforting side dish to accompany your taquitos, try this Taco Potatoes Recipe—a spicy and hearty option that pairs perfectly with Mexican flavors.

Why You’ll Love Crispy Baked Vegan Taquitos

  • Healthier than fried taquitos – Baked, not fried, for a lower-fat alternative.
  • Packed with plant-based protein – Tofu and beans create a filling, nutritious meal.
  • Perfect for meal prep – Store and reheat easily for quick lunches or dinners.
  • Crispy and crunchy – Oven-baked until golden brown with a satisfying crunch.
  • Versatile and customizable – Adjust the spice level and ingredients to fit your preferences.

How to Make Delicious Crispy Baked Vegan Taquitos

First: Gather Fresh Ingredients

To make these delicious vegan black bean taquitos, you’ll need:

  • Corn tortillas (16, preferably Mi Rancho brand)
  • 1 block extra firm tofu, pressed and crumbled
  • 1 can pinto beans, drained and rinsed
  • ½ cup walnuts, roughly chopped
  • ½ medium white onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, finely chopped
  • 2 tbsp nutritional yeast
  • 2 tsp chipotle chili powder
  • 1 tbsp amino acids or soy sauce
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp kosher salt
  • ½ tsp cayenne pepper
  • Avocado oil spray

For the avocado crema dipping sauce:

  • 1 ripe avocado
  • 3 tbsp vegan yogurt
  • 1 lime, juiced
  • ½ tsp garlic powder
  • ½ tsp kosher salt

Crispy Baked Vegan Taquitos with avocado crema drizzle and fresh cilantro garnish.

Second: Make the Flavorful Filling for Vegan Taquitos

  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. In a mixing bowl, crumble the pressed tofu and add the pinto beans.
  3. Toss in the walnuts, onion, garlic, and jalapeño, then mix well.
  4. Sprinkle in the nutritional yeast, chipotle chili powder, amino acids, cumin, coriander, salt, and cayenne pepper.
  5. Drizzle with avocado oil and toss everything together until well coated.
  6. Spread the mixture evenly on the prepared baking sheet and bake for 25 minutes, stirring halfway through.

For a delicious pasta dish to complement these taquitos, check out this Buffalo Chicken Pasta Recipe—a spicy, creamy meal that balances the flavors perfectly.

Third: Toast the Tortillas for a Perfect Texture

  1. While the filling bakes, toast the tortillas to prevent cracking when rolling.
  2. Heat each tortilla over an open flame on a gas stove or on a wire rack in the oven at 450°F (230°C) for about 30 seconds per side.
  3. Spray one side lightly with avocado oil and place the tortillas in a covered container to keep warm.

Fourth: Roll and Bake the Taquitos

  1. Once the filling is done, scoop 3-4 tbsp onto the center of each tortilla.
  2. Tightly roll each tortilla around the filling, placing them seam-side down on a lined baking sheet.
  3. Bake at 450°F (230°C) for 15-20 minutes, or until golden brown and crispy.

Fifth: Prepare the Creamy Avocado Crema for Dipping

  1. In a bowl, mash the avocado until smooth.
  2. Mix in the lime juice, vegan yogurt, garlic powder, and salt.
  3. Adjust seasoning as needed.

Sixth: Serve and Enjoy

  1. Arrange the taquitos on a platter, garnishing with fresh cilantro and flaky salt.
  2. Serve with avocado crema and your favorite dipping sauces like salsa or vegan sour cream.

For another satisfying meal option, try this Philly Cheese Steak Sliders Recipe—a crowd-pleasing recipe that’s easy to prepare.

Serving Suggestions and Pairing Ideas for Crispy Baked Vegan Taquitos

Crispy Baked Vegan Taquitos are delicious on their own, but pairing them with complementary sides and toppings takes them to the next level. Here are some fantastic serving ideas:

  • Fresh Salsas – Try classic pico de gallo, roasted tomato salsa, or a tangy tomatillo salsa verde.
  • Guacamole or Avocado Crema – The creamy texture balances the crunch of the taquitos.
  • Mexican Rice and Beans – Serve with a side of seasoned Mexican rice and refried black beans for a hearty meal.
  • Shredded Cabbage Slaw – A fresh, citrusy slaw adds a refreshing contrast to the warm, crispy taquitos.
  • Spicy Dipping Sauces – Experiment with chipotle mayo, dairy-free queso, or a smoky hot sauce for extra heat.

Storage and Reheating Tips for Crispy Baked Vegan Taquitos

These vegan taquitos are perfect for meal prep and can be stored easily for later enjoyment.

  • Refrigeration – Store leftovers in an airtight container for up to 4 days.
  • Freezing – Arrange taquitos in a single layer on a baking sheet, freeze for 1 hour, then transfer to a freezer bag. They stay fresh for up to 3 months.
  • Reheating
    • Oven – Bake at 375°F (190°C) for 10-15 minutes until crispy.
    • Air Fryer – Heat at 350°F (175°C) for 5-7 minutes for a quick and crispy texture.
    • Microwave – Not recommended as it may make them soft rather than crispy.

A large tray of Crispy Baked Vegan Taquitos garnished with fresh cilantro and avocado crema.

Frequently Asked Questions (FAQ) About Crispy Baked Vegan Taquitos

1. Can I use flour tortillas instead of corn tortillas?
Yes! While corn tortillas provide the best crunch, flour tortillas work well too. Just be aware that they may crisp up differently when baked.

2. How do I prevent my taquitos from unrolling while baking?
To keep your taquitos from opening up, place them seam-side down on the baking sheet. You can also lightly brush the edge with a bit of water or oil to help seal them.

3. Can I make these taquitos gluten-free?
Absolutely! Just ensure that your corn tortillas and soy sauce (or amino acids) are certified gluten-free.

4. What’s the best way to make these spicier?
For extra heat, increase the amount of cayenne pepper, jalapeños, or chipotle chili powder. You can also serve them with a spicy salsa or drizzle with hot sauce.

5. Can I air-fry these instead of baking?
Yes! Preheat your air fryer to 375°F (190°C) and cook the taquitos for 8-10 minutes, flipping halfway through for even crispiness.

Conclusion

Crispy Baked Vegan Taquitos are a delicious, crunchy, and nutritious take on a classic Mexican favorite. Whether served as a meal, snack, or party appetizer, they never fail to impress. Try making them today and let us know your favorite way to enjoy them!

Print

Crispy Baked Vegan Taquitos Recipe

These Crispy Baked Vegan Taquitos are a delicious and healthy take on a classic Mexican dish. Packed with a flavorful filling of seasoned tofu, beans, and walnuts, these taquitos are baked until golden brown for the perfect crunch. Serve with creamy avocado crema or your favorite salsa for a satisfying snack, appetizer, or main meal!

  • Author: Julia Child
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 taquitos
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

Ingredients

For the Taquito Filling:

  • Corn tortillas (16, preferably Mi Rancho brand)
  • 1 block extra firm tofu, pressed and crumbled
  • 1 can pinto beans, drained and rinsed
  • ½ cup walnuts, roughly chopped
  • ½ medium white onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, finely chopped
  • 2 tbsp nutritional yeast
  • 2 tsp chipotle chili powder
  • 1 tbsp amino acids or soy sauce
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp kosher salt
  • ½ tsp cayenne pepper
  • Avocado oil spray

For the Avocado Crema:

  • 1 ripe avocado
  • 3 tbsp vegan yogurt
  • 1 lime, juiced
  • ½ tsp garlic powder
  • ½ tsp kosher salt

Instructions

First: Prepare the Filling

  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. In a mixing bowl, crumble the pressed tofu and add the pinto beans.
  3. Toss in the walnuts, onion, garlic, and jalapeño, then mix well.
  4. Sprinkle in the nutritional yeast, chipotle chili powder, amino acids, cumin, coriander, salt, and cayenne pepper.
  5. Drizzle with avocado oil and toss everything together until well coated.
  6. Spread the mixture evenly on the prepared baking sheet and bake for 25 minutes, stirring halfway through.

Second: Prepare the Tortillas

  1. While the filling bakes, toast the tortillas to prevent cracking when rolling.
  2. Heat each tortilla over an open flame on a gas stove or on a wire rack in the oven at 450°F (230°C) for about 30 seconds per side.
  3. Spray one side lightly with avocado oil and place the tortillas in a covered container to keep warm.

Third: Assemble and Bake the Taquitos

  1. Once the filling is done, scoop 3-4 tbsp onto the center of each tortilla.
  2. Tightly roll each tortilla around the filling, placing them seam-side down on a lined baking sheet.
  3. Bake at 450°F (230°C) for 15-20 minutes, or until golden brown and crispy.

Fourth: Make the Avocado Crema

  1. In a bowl, mash the avocado until smooth.
  2. Mix in the lime juice, vegan yogurt, garlic powder, and salt.
  3. Adjust seasoning as needed.

Fifth: Serve and Enjoy

  1. Arrange the taquitos on a platter, garnishing with fresh cilantro and flaky salt.
  2. Serve with avocado crema and your favorite dipping sauces like salsa or vegan sour cream.

Notes

  • Want extra crispiness? Try air frying the taquitos at 400°F for 10 minutes.
  • Freezing Instructions: Freeze assembled taquitos before baking, then bake straight from frozen at 450°F for 20 minutes.
  • Alternative Fillings: Swap pinto beans for black beans or add roasted sweet potatoes for a different twist.

Nutrition

  • Serving Size: 16 taquitos
  • Calories: ~210 kcal
  • Sugar: ~2g
  • Sodium: 480mg
  • Fat: ~10g
  • Saturated Fat: ~1.5g
  • Unsaturated Fat: ~7g
  • Trans Fat: ~0g
  • Carbohydrates: ~23g
  • Fiber: ~5g
  • Protein: ~9g
  • Cholesterol: 0mg

Keywords: Crispy Baked Vegan Taquitos, Healthy Baked Taquitos, Plant-Based Taquitos, Vegan Mexican Snacks, Dairy-Free Taquitos, Oven-Baked Vegan Taquitos, Vegan Party Appetizers

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