Crispy Vegan Taquitos – Better Than Takeout
Vegan Taquitos are crispy, golden, and packed with flavor. After making these many times, I’ve perfected the trick to keep them crispy and prevent sogginess. They’re a better than takeout version you’ll love. Jump to the recipe card or keep reading for my best tips, including how to prevent the #1 mistake. If you love recipes like this, you’ll also enjoy Raspberry Lemon Cookies and Garlic Butter Steak Bites and Potatoes.
Why This Crispy Vegan Taquitos – Better Than Takeout Is Pure Comfort
- Crispy exterior with a soft, flavorful interior
- Easy to make with simple ingredients
- Healthier than takeout with no added oil
- Customizable with your favorite fillings
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 corn kernels, frozen or canned
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup salsa or enchilada sauce
- Cumin
- Chili powder
- Smoked paprika
- Salt
- Pepper
- Salsa or enchilada sauce
- Optional: Avocado slices
- Optional: Fresh cilantro
- Optional: Lime wedges
- Optional: Shredded lettuce
- Optional: Diced tomatoes
- Optional: Vegan sour cream or Greek yogurt
📝 Ingredient Notes
- Corn tortillas: Use small, soft tortillas for easier rolling.
- Black beans: You can also use pinto beans or a mix of beans.
🛒 Tools & Equipment I Recommend
- Food processor — Quickly and easily chops ingredients for the filling. → See on Amazon
- Cast iron skillet — Achieves a crispy exterior without added oil. → See on Amazon
How to Make Crispy Vegan Taquitos – Better Than Takeout
- Prepare the filling: In a food processor, combine black beans, corn, bell pepper, onion, garlic, jalapeño (if using), cumin, chili powder, smoked paprika, salt, and pepper. Pulse until combined but still chunky. Transfer to a bowl.
- Warm the tortillas: Wrap tortillas in a clean, damp kitchen towel and microwave for 1 minute to make them pliable.
- Assemble the taquitos: Spoon a heaping tablespoon of filling onto each tortilla, place it at the bottom, and roll it up tightly. Place seam-side down in a cast iron skillet or baking dish.
- Cook the taquitos: Pour salsa or enchilada sauce over the taquitos. Cover with foil and bake at 400°F (200°C) for 20 minutes. Uncover and bake for another 10-15 minutes until crispy and golden.
Cook's Tips for Perfect Crispy Vegan Taquitos – Better Than Takeout
- Common mistake and fix: The #1 reason these fail is using cold, hard tortillas. Warm them in the microwave wrapped in a damp towel to make them pliable and prevent cracking.
- Pro tip: For extra crispiness, brush the taquitos with a little aquafaba (chickpea brine) or olive oil before baking.
- Pro tip: To make these ahead, assemble the taquitos, but don't bake them. Store in the fridge for up to 24 hours. Bake as directed when ready to serve.
- Pro tip: For a healthier version, use a non-stick skillet or baking sheet instead of a cast iron skillet to avoid using oil.
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 fridge for up to 4 days. Make-ahead tip: You can assemble these up to 24 hours ahead. Store in the fridge until ready to bake.
Freezing Crispy Vegan Taquitos – Better Than Takeout
Freeze uncooked taquitos for up to 2 months. Bake from frozen at 400°F (200°C) for 25-30 minutes.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
Recipe Notes
- Chef tip: For a spicier version, add more jalapeño or serve with your favorite hot sauce.
- Best substitution: You can substitute the black beans with pinto beans or a mix of beans.
- Make-ahead: These can be assembled up to 24 hours ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your taquitos are cracking, make sure your tortillas are warm and pliable before rolling.
Want to level up this recipe?
Cast iron skillet — Achieves a crispy exterior without added oil, making these healthier than takeout. → Check price on Amazon
Crispy Vegan Taquitos – Better Than Takeout
Ingredients
Main Ingredients
- 12 small corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup salsa or enchilada sauce
Seasonings
- Cumin
- Chili powder
- Smoked paprika
- Salt
- Pepper
- Salsa or enchilada sauce
Optional Toppings
- Avocado slices
- Fresh cilantro
- Lime wedges
- Shredded lettuce
- Diced tomatoes
- Vegan sour cream or Greek yogurt
Instructions
- Prepare the filling: In a food processor, combine black beans, corn, bell pepper, onion, garlic, jalapeño (if using), cumin, chili powder, smoked paprika, salt, and pepper. Pulse until combined but still chunky. Transfer to a bowl.
- Warm the tortillas: Wrap tortillas in a clean, damp kitchen towel and microwave for 1 minute to make them pliable.
- Assemble the taquitos: Spoon a heaping tablespoon of filling onto each tortilla, place it at the bottom, and roll it up tightly. Place seam-side down in a cast iron skillet or baking dish.
- Cook the taquitos: Pour salsa or enchilada sauce over the taquitos. Cover with foil and bake at 400°F (200°C) for 20 minutes. Uncover and bake for another 10-15 minutes until crispy and golden.
Notes
- Chef tip: For a spicier version, add more jalapeño or serve with your favorite hot sauce.
- Best substitution: You can substitute the black beans with pinto beans or a mix of beans.
- Make-ahead: These can be assembled up to 24 hours ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your taquitos are cracking, make sure your tortillas are warm and pliable before rolling.
Storage
- Fridge: Store leftover taquitos in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze uncooked taquitos for up to 2 months. Bake from frozen at 400°F (200°C) for 25-30 minutes.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
- Make ahead: You can assemble these up to 24 hours ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 120
- Protein: 6g
- Fat: 2g
- Carbs: 22g
- Fiber: 5g
- Sugar: 3g
- Sodium: 450mg
- Cholesterol: 0mg
- Sat. Fat: 0g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Vegan Taquitos – Better Than Takeout FAQs
Yes, you can assemble these up to 24 hours ahead. Store in the fridge until ready to bake.
This is likely because your tortillas were too cold or hard. Make sure to warm them in the microwave wrapped in a damp towel before rolling.
Yes, you can freeze uncooked taquitos for up to 2 months. Bake from frozen at 400°F (200°C) for 25-30 minutes.
Yes, you can cook these in the air fryer at 375°F (190°C) for 10-12 minutes, flipping halfway through.
The best way to reheat these is in the oven at 350°F (180°C) for 10-15 minutes. You can also crisp them in the oven for 5 minutes after heating in the microwave.
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!
