Like a happy Cinco de Mayo celebration for your taste buds, these zesty, vegan, black bean and butternut squash taquitos are destined to be a fan favorite for dinners or any fun occasion!
Are you hungry for something spicy and loaded with flavor? Want a dish that’s quick and simple? Homemade Taquitos to the rescue!
You’re probably thinking, wait a minute here. Aren’t taquitos greasy, fried thingies filled with beef, pork, or chicken? Not anymore! This recipe, starring protein-rich black beans and luscious butternut squash, with just the right amount of kickin’ seasonings, rolled inside a corn tortilla, bakes up crispy right in your oven or air fryer.
Top these crunchy taquitos with fresh corn salsa and cilantro crema and you have an irresistible food combination.
As a main dish or as a snack, these tasty vegan taquitos will have you and your people reaching for more, more, more!
Homemade Taquitos Ingredient Spotlight
You’re going to love just how easy these ingredients are to source. All of them are right there in your grocery store. No need to visit a Mexican market!
Ingredient 1: Black Beans
Black beans taste yummy and are one of the main components in this recipe. They’re a great low-fat source of protein too. If you have another bean that’s a favorite feel free to substitute, just be sure to drain and rinse whatever beans you choose, so you don’t end up with soggy taquitos.
Ingredient 2: Butternut Squash
Boasting a whopping 493 mg. of potassium and 297% of your daily vitamin A per cup and also low in fat, this golden fleshed squash adds nutrition and smooth flavor variety to the recipe. If you are totally anti-squash try subbing with cooked sweet potato.
Ingredient 3: Chipotle peppers in adobo sauce
You’ve got to have some spiciness and a little heat in taquitos! If you’ve never used these peppers before, don’t worry. They aren’t expensive and your supermarket should have them. They come in a smallish can. If you simply cannot do any kind of peppers with heat try using mild green chilis instead.
Ingredient 4: Vegan colby jack cheese
Vegan cheese provides a richness component and also helps hold things together. If you’re concerned about the fat content here, you can cut the amount in half or even use blended silken tofu instead.
Step-by-Step Instructions for Vegan Taquitos
Check out how easily this recipe comes together! You’ll be eating homemade taquitos in no time!
Step 1 – Heat the oil in a large skillet over medium heat. Once the oil is hot, add in the onion and jalapeno to the skillet and cook, stirring frequently, for 3-5 minutes or until soft. Stir in the butternut squash, black beans, and chipotle sauce. Cook another 3-5 minutes until the mixture is soft.
Step 2 – Divide the mixture and the cheese among the warmed tortillas. Spray a sheet pan with cooking spray.
Step 3 – Roll up the taquitos and place on a sheet pan. Spray the tops with cooking spray and bake for 30 minutes, turning the pan halfway through for evenness.
Step 4 – Add all crema ingredients in a food processor or blender and blend until smooth.
Step 5 – Mix all corn salsa ingredients in a medium bowl.
Step 6 – Top with crema and corn salsa and serve immediately.
Why You Are Going To Love Homemade Taquitos
No one will be able to resist these amazing flavor bombs that just happen to be nutritious and free of animal products. They have it all when it comes to people-pleasing vegan food!
- Crunchy on the outside
- Spicy and delicious on the inside
- Affordable, easy to find ingredients
- Nutrient rich
- Quick to make
Holly’s Insider Pro Tips
Warm your tortillas before rolling
I know from messing this part up myself, that cold corn tortillas crack apart and refuse to take the shape of . . . well, taquitos when you try to roll them. Warm them up first, one at a time, right before filling, by laying the tortilla in a medium hot, dry skillet or on a griddle. Around 30 seconds on each side is usually enough. You’ll be able to tell when your tortilla has become malleable. Put the filling in right away and roll.
Feel free to add more veggies
Use your imagination! If you want additional veggies go ahead! Zucchini, spinach, mushrooms, whatever you love! The more tasty veggies you add, the more filling you’ll end up with, so you’ll have a larger number of homemade taquitos to dig into. Nothing wrong with that!
Spread your filling to one side, not in the middle
By spreading your filling off center you’ll be able to achieve a tight roll that will stay together. Place your taquitos seam side down, so they’ll maintain their rolled up status as they cook.
For speed and extra crispiness use an air fryer if you have one
Air frying is a quick way to get that coveted crunch factor going full force. Cook at 400F seam side down to start for 10- 15 minutes. Flip halfway through.
Vegan Taquitos FAQs
Rolled tacos can be made with either flour tortillas or corn tortillas. Typically they are larger and have more ingredients inside than taquitos.
Though very similar, flautas are almost always made with flour tortillas, while taquitos are made with corn tortillas.
Store them in an airtight container in your refrigerator for up to 3 days and in the freezer for as long as 2 months.
Salsa, guacamole, or vegan queso are always great dipping choices for amping up the awesome flavor of homemade taquitos. Or you could double the crema part of this recipe for another dipping option. Try blending vegan sour cream and your favorite salsa for an extra yummy dipping sauce. So many mouth watering choices!
Looking for more delicious vegan recipes? Check these out!
Now that you know how to easy it is to make this Homemade Taquitos recipe, please give it a star rating below and comment letting me know how it turned out for you.
The Best Homemade Vegan Taquitos
- 1 Tablespoon avocado oil or other neutral cooking oil
- 1/2 small yellow onion
- 1 jalapeno thinly sliced
- 10 ounce bag frozen butternut squash
- 2 Tablespoons chipotle in adobo sauce
- 1 15 ounce can black beans, rinsed and drained
- 1 1/2 cup vegan shredded cheddar cheese
- 12 corn tortillas warmed
Cilantro Lime Crema
- 1/2 cup vegan sour cream
- 1/4 cup cilantro
- 2 Tablespoons fresh lime juice
- 1/2 teaspoon garlic powder
- salt to taste
- 2 cups fresh or frozen and thawed white corn kernals
- 3 tablespoons diced red onion
- 1 jalapeno minced
- 1 tablespoon minced fresh cilantro
- 1 lime juiced
- Preheat the oven to 425° F
- Heat the oil in a large skillet over medium heat. Once the oil is hot, add in the onion and jalapeno to the skillet and cook, stirring frequently for 3-5 minutes or until soft.
- Stir in the butternut squash, black beans, and chipotle sauce. Cook another 3-5 minutes until the mixture is soft.
- Divide the mixture and the cheese among the warmed tortillas. Spray a sheet pan with cooking spray. Roll up the taquitos and place on a sheet pan. Spray the tops with cooking spray and bake for 30 minutes, turning the pan halfway through for evenness.
- For the cilantro crema – add all crema ingredients to the food processor or blender and process until smooth.
- For the corn salsa, combine all salsa ingredients in a medium bowl.
- Top the baked taquitos with crema and corn salsa and serve immediately.