Crispy Vegan Taquitos Recipe - Plant-Based Perfection
These crispy vegan taquitos are a delicious and satisfying meal that can be enjoyed by everyone, whether you're vegan or not.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 fork or potato masher
- 1 microwave or stovetop
- 1 pastry brush (optional)
Ingredients
- 1 can black beans 15 oz, drained and rinsed.
- 1 cup frozen corn Thawed.
- 1 small onion Finely chopped.
- 2 cloves garlic Minced.
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- to taste salt
- to taste pepper
- 8 small corn tortillas
- 2 tablespoons olive oil For brushing.
Instructions
- Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper.
- In a mixing bowl, combine the black beans, corn, chopped onion, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper. Mash the mixture with a fork or potato masher until it's mostly smooth but still has some texture.
- Warm the corn tortillas in a microwave or on a stovetop for a few seconds until they are pliable.
- Take one tortilla and spoon about 2-3 tablespoons of the filling mixture onto one side of the tortilla. Roll the tortilla tightly to form a taquito, ensuring the filling is secure.
- Place the rolled taquitos seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
- If desired, brush the taquitos with olive oil for extra crispiness.
- Bake in the preheated oven for 15-20 minutes, or until the taquitos are golden brown and crispy, turning them halfway through cooking.
- Remove from the oven and let cool slightly before serving.
Notes
Feel free to customize the filling by adding other vegetables like bell peppers or zucchini.
Serve with your favorite toppings like guacamole, salsa, or vegan sour cream for added flavor.
These taquitos can be stored in an airtight container in the fridge for up to 3 days and can be reheated in the oven or microwave.