Crispy Vegan Taquitos – Better Than Takeout

Vegan Taquitos – Crispy, golden, and packed with flavor, these homemade vegan taquitos are better than takeout and ready in just 30 minutes. After making these many times, I’ve discovered the trick to perfectly crispy taquitos every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Dump and Bake Chicken Parmesan and Crispy Air Fryer Ravioli.

What You'll Need for Crispy Vegan Taquitos – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 12 small corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup vegan mayo
• 1/4 cup salsa
• Optional: Avocado salsa
• Optional: Vegan sour cream
• Optional: Fresh cilantro
• Optional: Lime wedges

How to Make Crispy Vegan Taquitos – Better Than Takeout

1. Prepare the filling: In a food processor, combine black beans, corn, bell pepper, onion, cumin, chili powder, smoked paprika, salt, and pepper. Pulse until the mixture is combined but still chunky. Transfer to a bowl and mix in vegan mayo and salsa.
2. Warm the tortillas: Wrap the tortillas in a damp paper towel and microwave for 20-30 seconds to make them more pliable.
3. Assemble the taquitos: Place a spoonful of filling onto a tortilla, roll it up tightly, and secure it with a toothpick if needed. Repeat with remaining tortillas and filling.
4. Cook the taquitos: Heat a thin layer of oil in a cast iron skillet over medium heat. Add the taquitos, seam side down, and cook until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. Serve: Serve the taquitos hot with your favorite toppings.

Storing & Reheating Crispy Vegan Taquitos – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: You can assemble the taquitos up to 24 hours in advance. Cook as directed when ready to serve.

Freezing Crispy Vegan Taquitos – Better Than Takeout

Freeze uncooked taquitos on a baking sheet, then transfer to an airtight container. Reheat in the oven at 375°F (190°C) for 15-20 minutes.

How to Reheat Without Drying It Out

Oven: Reheat cooked taquitos in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-60 seconds, but this may make them soggy.

Recipe Notes

• Chef tip: For a spicier version, add diced jalapeños to the filling or serve with hot sauce.
• Best substitution: Use canned pinto beans instead of black beans for a similar texture.
• Make-ahead: Assemble the taquitos up to 24 hours in advance. Cook as directed when ready to serve.
• Scaling: This recipe can be easily doubled or tripled for larger crowds.
• Troubleshooting: If your taquitos are not crispy, try increasing the heat or cooking them a little longer. Be careful not to burn them.

Crispy Vegan Taquitos – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

15 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Vegan

Ingredients

Main Ingredients

• 12 small corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1/2 cup diced bell pepper
• 1/2 cup diced onion

Seasonings

• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup vegan mayo
• 1/4 cup salsa

Optional Toppings

• Avocado salsa
• Vegan sour cream
• Fresh cilantro
• Lime wedges

Instructions

1. Prepare the filling: In a food processor, combine black beans, corn, bell pepper, onion, cumin, chili powder, smoked paprika, salt, and pepper. Pulse until the mixture is combined but still chunky. Transfer to a bowl and mix in vegan mayo and salsa.
2. Warm the tortillas: Wrap the tortillas in a damp paper towel and microwave for 20-30 seconds to make them more pliable.
3. Assemble the taquitos: Place a spoonful of filling onto a tortilla, roll it up tightly, and secure it with a toothpick if needed. Repeat with remaining tortillas and filling.
4. Cook the taquitos: Heat a thin layer of oil in a cast iron skillet over medium heat. Add the taquitos, seam side down, and cook until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. Serve: Serve the taquitos hot with your favorite toppings.

Notes

• Chef tip: For a spicier version, add diced jalapeños to the filling or serve with hot sauce.
• Best substitution: Use canned pinto beans instead of black beans for a similar texture.
• Make-ahead: Assemble the taquitos up to 24 hours in advance. Cook as directed when ready to serve.
• Scaling: This recipe can be easily doubled or tripled for larger crowds.
• Troubleshooting: If your taquitos are not crispy, try increasing the heat or cooking them a little longer. Be careful not to burn them.

Storage

• Fridge: Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze uncooked taquitos on a baking sheet, then transfer to an airtight container. Reheat in the oven at 375°F (190°C) for 15-20 minutes.
• Oven reheat: Reheat cooked taquitos in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 30-60 seconds, but this may make them soggy.
• Make ahead: You can assemble the taquitos up to 24 hours in advance. Cook as directed when ready to serve.

Nutrition Per Serving

• Calories: 160
• Protein: 7g
• Fat: 6g
• Carbs: 24g
• Fiber: 5g
• Sugar: 2g
• Sodium: 500mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Vegan Taquitos – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Vegan Taquitos – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!