Crispy Baked Vegan Taquitos: A Crunchy, Flavor-Packed Snack
If you’re craving something crispy, flavorful, and completely plant-based, these Crispy Baked Vegan Taquitos are the perfect choice. Stuffed with a savory, spiced filling and baked until golden brown, these taquitos offer all the crunch without the deep-frying.
These Mexican-inspired delights are ideal for snacking, game day, or even a fun weeknight meal. Plus, they’re gluten-free, dairy-free, and incredibly easy to customize. Serve them with creamy avocado dip, salsa, or dairy-free sour cream, and you’ve got a crowd-pleasing dish everyone will love!
Why You’ll Love These Taquitos
✔ Crispy & Crunchy – Oven-baked but just as crispy as fried taquitos.
✔ Plant-Based & Dairy-Free – A delicious vegan alternative to traditional taquitos.
✔ High-Protein Filling – Loaded with black beans, lentils, or jackfruit for a satisfying meal.
✔ Meal Prep-Friendly – Make a big batch and freeze them for later.
✔ Great for Any Occasion – Perfect for snacks, appetizers, or a main dish.
What Are Taquitos?
Taquitos are rolled-up tortillas filled with a savory mixture and then either fried or baked until crispy. They are traditionally stuffed with shredded meat and cheese, but this vegan version swaps in a deliciously spiced, plant-based filling.
This recipe keeps things light and crispy by baking instead of frying, making them healthier without sacrificing crunch.
Ingredients for Crispy Baked Vegan Taquitos
This recipe uses simple, wholesome ingredients that pack a big punch of flavor.
For the Taquito Filling:
- 1 cup black beans, drained and rinsed
- 1 cup cooked lentils or shredded jackfruit
- ½ cup corn kernels (fresh, canned, or frozen)
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lime
- 2 tablespoons chopped fresh cilantro (optional)
For the Taquitos:
- 10 small corn tortillas
- 2 tablespoons olive oil (for brushing)
- ½ teaspoon salt
- ½ teaspoon garlic powder
For Serving (Choose Your Favorites!):
- Avocado cilantro sauce 🥑
- Salsa or pico de gallo 🍅
- Dairy-free sour cream
- Guacamole
- Fresh lime wedges 🍋
Step-By-Step Instructions
Step 1: Prepare the Filling
- Heat a pan over medium heat and add a splash of oil.
- Sauté the onion and garlic until soft and fragrant (about 3 minutes).
- Stir in the black beans, lentils (or jackfruit), and corn.
- Add the chili powder, cumin, smoked paprika, salt, and pepper.
- Cook for 5 minutes, stirring occasionally.
- Remove from heat and stir in lime juice and fresh cilantro.
Step 2: Soften the Tortillas
- Preheat your oven to 425°F (220°C).
- Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
- Alternatively, warm them on a skillet for 10-15 seconds per side.
Step 3: Assemble the Taquitos
- Place 2 tablespoons of filling near the edge of each tortilla.
- Roll up tightly and place seam-side down on a lined baking sheet.
- Brush each taquito lightly with olive oil and sprinkle with salt and garlic powder.
Step 4: Bake Until Crispy
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the oven and let cool for 5 minutes.
Step 5: Serve & Enjoy
- Plate the taquitos and garnish with fresh cilantro and lime wedges.
- Serve with avocado cilantro sauce, salsa, or guacamole.
- Enjoy while warm and crispy!
Tips for the Best Crispy Vegan Taquitos
✔ Don’t Overfill the Tortillas – This keeps them from unrolling while baking.
✔ Warm the Tortillas First – Prevents cracking and makes rolling easier.
✔ Use a Parchment-Lined Baking Sheet – Helps with easy removal and crisping.
✔ Flip Halfway Through Baking – Ensures even golden brown crispiness.
✔ Air Fry for Extra Crispiness – Cook at 375°F for 10-12 minutes, flipping halfway.
Delicious Variations
Want to switch things up? Try these flavorful variations:
1. Spicy Chipotle Taquitos
- Add ½ teaspoon chipotle powder or chopped chipotle peppers for smoky heat.
- Serve with a spicy cashew crema.
2. Buffalo Chickpea Taquitos
- Mash 1 cup chickpeas and toss with hot sauce and vegan ranch.
- Add shredded carrots for extra crunch.
3. Vegan Breakfast Taquitos
- Fill with scrambled tofu, black beans, and avocado.
- Serve with a side of salsa verde.
4. Cheesy Vegan Taquitos
- Mix dairy-free cheese into the filling for a melty texture.
- Top with vegan queso drizzle.
How to Store & Reheat
Refrigeration:
- Store leftover taquitos in an airtight container for up to 4 days.
Freezing:
- Freeze unbaked taquitos on a tray, then transfer to a freezer bag.
- Bake from frozen at 425°F for 25 minutes.
Reheating:
- Oven: Bake at 375°F for 10 minutes.
- Air Fryer: Heat at 375°F for 5 minutes.
- Microwave: Not recommended (they lose their crunch).
What to Serve with Vegan Taquitos
These crispy, crunchy taquitos pair well with:
- Cilantro-lime rice 🌿
- Refried black beans 🖤
- Mexican street corn salad 🌽
- Chopped avocado salad 🥑
- A refreshing horchata or agua fresca 🍹
For a full Mexican-inspired feast, serve them with spicy salsa, margaritas, and homemade tortilla chips.
Frequently Asked Questions
1. Can I make these gluten-free?
Yes! Just make sure to use certified gluten-free corn tortillas.
2. Why are my taquitos cracking?
Corn tortillas can dry out. Warm them first to keep them pliable.
3. Can I fry these instead?
Absolutely! Heat ½ inch of oil in a pan and fry until golden brown.
4. How do I keep them crispy for a party?
Place them on a wire rack in the oven at 250°F until ready to serve.
Final Thoughts
These Crispy Baked Vegan Taquitos are a fun, flavorful, and satisfying dish that’s easy to make and perfect for any occasion. Whether you’re preparing them for a weeknight dinner, game day, or a party, they’re guaranteed to be a hit.
So grab your tortillas, roll up some crispy goodness, and enjoy these delicious plant-based taquitos today!