Vegan Taquitos
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!
Servings 12 taquitos
Calories 144kcal
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.
Nutrition
Serving: 1c | Calories: 144kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 199mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg