Crispy Vegan Taquitos – Better Than Takeout

Crispy Vegan Taquitos – Better Than Takeout. After making these many times, I’ve perfected the crispy, golden exterior and flavorful filling. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Delicious Strawberry Crunch Cookies and Creamy Garlic Shrimp.

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 kernels, thawed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/2 cup salsa or enchilada sauce
• Optional: Avocado slices
• Optional: Fresh cilantro
• Optional: Shredded lettuce
• Optional: Diced tomatoes
• Optional: Vegan sour cream or Greek yogurt

How to Make Crispy Vegan Taquitos – Better Than Takeout

1. Prepare the filling: In a food processor, combine black beans, corn, cumin, smoked paprika, garlic powder, salt, and pepper. Pulse until mostly smooth.
2. Warm tortillas: Wrap tortillas in a damp paper towel and microwave for 20-30 seconds to make them pliable.
3. Assemble taquitos: Spread a heaping tablespoon of filling onto each tortilla. Roll tightly and secure with a toothpick.
4. Cook taquitos: Heat 1/4 inch of oil in a cast iron skillet over medium heat. Add taquitos seam-side down, cook until golden, then flip and cook the other side. Drain on paper towels.
5. Bake (optional): Preheat oven to 400°F (200°C). Place taquitos on a baking sheet, brush with salsa, and bake for 10 minutes to make them extra crispy.

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 for up to 4 days. Make-ahead tip: Assemble taquitos up to 1 day ahead. Store in the fridge until ready to fry.

Freezing Crispy Vegan Taquitos – Better Than Takeout

Freeze uncooked, assembled taquitos for up to 2 months. Fry from frozen, adding 1-2 minutes to cooking time.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in a toaster oven or under the broiler.

Recipe Notes

• Chef tip: For a spicier filling, add diced jalapeño or a pinch of cayenne pepper.
• Best substitution: Use canned pinto beans instead of black beans for a similar texture.
• Make-ahead: Assemble taquitos up to 1 day ahead. Store in the fridge until ready to fry.
• Scaling: Double the recipe for a crowd or to freeze more for later.
• Troubleshooting: If taquitos stick to the pan, try using a little more oil or cooking them a bit longer before flipping.

Crispy Vegan Taquitos – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

12 taquitos

🥗

Diet

Vegan

Ingredients

Main Ingredients

• 12 small corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed

Seasonings

• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/2 cup salsa or enchilada sauce

Optional Toppings

• Avocado slices
• Fresh cilantro
• Shredded lettuce
• Diced tomatoes
• Vegan sour cream or Greek yogurt

Instructions

1. Prepare the filling: In a food processor, combine black beans, corn, cumin, smoked paprika, garlic powder, salt, and pepper. Pulse until mostly smooth.
2. Warm tortillas: Wrap tortillas in a damp paper towel and microwave for 20-30 seconds to make them pliable.
3. Assemble taquitos: Spread a heaping tablespoon of filling onto each tortilla. Roll tightly and secure with a toothpick.
4. Cook taquitos: Heat 1/4 inch of oil in a cast iron skillet over medium heat. Add taquitos seam-side down, cook until golden, then flip and cook the other side. Drain on paper towels.
5. Bake (optional): Preheat oven to 400°F (200°C). Place taquitos on a baking sheet, brush with salsa, and bake for 10 minutes to make them extra crispy.

Notes

• Chef tip: For a spicier filling, add diced jalapeño or a pinch of cayenne pepper.
• Best substitution: Use canned pinto beans instead of black beans for a similar texture.
• Make-ahead: Assemble taquitos up to 1 day ahead. Store in the fridge until ready to fry.
• Scaling: Double the recipe for a crowd or to freeze more for later.
• Troubleshooting: If taquitos stick to the pan, try using a little more oil or cooking them a bit longer before flipping.

Storage

• Fridge: Store leftover taquitos in an airtight container for up to 4 days.
• Freezer: Freeze uncooked, assembled taquitos for up to 2 months. Fry from frozen, adding 1-2 minutes to cooking time.
• Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in a toaster oven or under the broiler.
• Make ahead: Assemble taquitos up to 1 day ahead. Store in the fridge until ready to fry.

Nutrition Per Serving

• Calories: 80
• Protein: 3g
• Fat: 2g
• Carbs: 12g
• Fiber: 3g
• Sugar: 1g
• Sodium: 250mg
• 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

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!