Easy Vegan Taquitos
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These vegan taquitos are filled with wholesome veggies, baked to crispy perfection, and topped with crema and salsa. They’ll be perfect whenever hunger strikes!
These oven-baked taquitos are so hearty and crispy, you’ll never guess they’re meatless or that they skipped the fryer.
Instead, they’re loaded with nutritious veggies like butternut squash and beans, then served with fresh corn salsa and cilantro lime crema for the ultimate comfort meal.
Bonus: We included tips for the air fryer method if you don’t have an oven!
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These crispy baked vegan taquitos will also be perfect with our salsa tatemada and avocado crema dipping sauce!
Why You’ll Love This Baked Vegan Taquitos Recipe
- These vegan taquitos are satisfying and packed with nutritious ingredients.
- These plant based taquitos are perfect for meal prep!
- The variations are endless! Add your favorite veggies or enjoy baked veggie taquitos with different dips and toppings.
Ingredients And Substitutions
Avocado oil – For cooking the veggies. You can use any neutral-tasting oil.
Yellow onion and jalapeno – They create a delicious base for the filling.
Frozen butternut squash – Feel free to add more veggies like sweet potatoes and zucchini in your vegan taquito filling.
Chipotle in adobo sauce – Adds a deep, smoky kick to the baked taquitos.
Black beans – This healthy plant-based protein makes these meatless taquitos hearty and satisfying. You can also try chickpea filling for these taquitos!
Vegan shredded cheddar cheese – These vegan taquitos are also rich and extra comforting, thanks to dairy-free cheese. Besides cheddar cheese, Colby Jack and Mexican-style shreds will also be perfect for the flavorful filling.
Corn tortillas – Unlike flautas, taquitos are traditionally made with corn tortillas. That said, you can always use flour tortillas if corn tortillas are unavailable.
Cooking spray – For greasing the baking sheet.
For the Cilantro Lime Crema:
Vegan sour cream – The cream component of the cilantro lime crema.
Cilantro and fresh lime juice – A beloved pairing for creamy sauces!
Garlic powder and salt – The seasonings are up to you, but you can’t go wrong with these two.
For the Corn Salsa:
Sweet white corn kernels – You can use fresh or frozen corn.
Red onion – The sharp flavor complements the sweetness of the corn. Red onion also adds a nice color to the salsa.
Jalapeno – You can use any pepper you like!
Fresh cilantro – Minced cilantro adds a nice herby flavor to the salsa.
Lime juice – Use for fresh lime juice for the best flavor! You can also save some lime wedges to serve with the cooked taquitos.
Tips For Making This Recipe
Warm Your Tortillas
Warm your tortillas first or they’ll crack when you roll them. Place each one on a medium-hot skillet for about 30 seconds per side.
Air Fryer Tips
You can make air fryer taquitos at 400°F seam side down for 10 to 15 minutes until crispy, flipping halfway through. Cook in batches to avoid overcrowding the air fryer basket!
Storage Tips
Leftover taquitos can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
Vegetable Taquitos Recipe FAQs
Do vegan taquitos reheat well for make ahead?
Yes! You can reheat your leftover veggie taquitos in a single layer in the oven at 350°F for 10 minutes or until they regain their crunchy texture. You can also just assemble them in advance, refrigerate them in a covered container, and bake them before serving.
Are rolled tacos the same as taquitos?
These terms are often used interchangeably since taquitos are basically rolled tacos, but to be more specific, taquitos are smaller and have less filling than rolled tacos.
Is there a difference between flautas and taquitos?
Yes. You can distinguish flautas from taquitos with their flute-like shape. Flautas are also more commonly made with flour tortillas, while taquitos use corn tortillas.
What are taquitos best dipped in?
Besides serving your plant based taquitos with corn salsa and cilantro lime crema on top, you can also dip them in vegan ranch dressing or vegan cheese sauce!
How do you make veg taquitos stay together?
Spread the filling off-center to make sure the taquitos roll up tightly. Don’t forget to also place them seam side down on the baking sheet, so they stay rolled up!
More Delicious Mexican Dish Inspired Vegan Recipes
- Vegan Street Corn Salad
- Vegan Tortilla Soup
- Vegan Enchiladas
- Black Bean Enchilada Casserole
- Crispy Black Bean Sweet Potato Baked Burritos
I found this recipe for Vegan Black Bean Quesadillas that I HAVE to try!
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Vegan Taquitos
Ingredients
- 1 tbsp avocado oil
- 1/2 small yellow onion
- 1 jalapeno, thinly sliced
- 10 oz frozen butternut squash
- 2 tbsp chipotle in adobo sauce
- 1 15-oz can black beans, rinsed and drained
- 1 1/2 cup vegan shredded cheddar cheese
- 12 corn tortillas, warmed
- Cooking spray
For the Cilantro Lime Crema:
- 1/2 cup vegan sour cream
- 1/4 cup cilantro
- 2 tbsp fresh lime juice
- 1/2 tsp garlic powder
- Salt to taste
For the Corn Salsa:
- 2 cups sweet white corn kernels, thawed if using frozen
- 3 tbsp red onion, diced
- 1 jalapeno, minced
- 1 tbsp fresh cilantro, minced
- 1 lime, juiced
Instructions
- Preheat the oven to 425°F. Spray a baking sheet with cooking spray.
- Heat oil in a large skillet over medium heat. Once hot, add the onion and jalapeno. Cook for 3 to 5 minutes, stirring frequently until soft.
- Stir in the butternut squash, black beans, and chipotle sauce. Cook for another 3 to 5 minutes.
- Divide the veggie mixture and shredded cheese among the warmed tortillas.
- Roll up the taquitos and place them on the prepared baking sheet. Spray their tops with cooking spray and bake for 30 minutes, turning halfway through.
- For the cilantro lime crema, just add all the ingredients to a food processor or blender and process until smooth.
- For the corn salsa, combine all the ingredients in a bowl.
- Top the crispy baked vegan taquitos with crema and salsa. Serve immediately!
Notes
- Warm your tortillas first or they’ll crack when you roll them. Place each one on a medium-hot skillet for about 30 seconds per side.
- You can make air fryer taquitos at 400°F seam side down for 10 to 15 minutes until crispy, flipping halfway through. Cook in batches to avoid overcrowding the air fryer basket!
- Leftover taquitos can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
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