Easy Vegan Taquitos

Ingredients

Filling

• 1 tbsp olive oil

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp chili powder

• ½ tsp dried oregano

• Black pepper, to taste

• Salt, to taste

• 1½ cups canned black beans, drained and rinsed

• ½ cup frozen or canned corn

• ¼ cup water or vegetable broth

• 2–3 tbsp nutritional yeast (optional but good)

• Juice of ½ lime

Wraps

• 12 small corn tortillas

• Neutral oil spray or brush-on oil

For serving (optional)

• Guacamole or smashed avocado

• Salsa or pico de gallo

• Vegan sour cream or cashew crema

• Shredded lettuce

Step-by-Step Instructions

1. Make the filling

• Heat olive oil in a skillet over medium heat.

• Add onion with a pinch of salt; cook 4–5 minutes until soft.

• Add garlic; cook 30 seconds.

• Stir in cumin, smoked paprika, chili powder, oregano, and pepper; toast 30 seconds.

• Add black beans, corn, water/broth, and nutritional yeast.

• Simmer 3–5 minutes, then mash about half the beans.

• Remove from heat and stir in lime juice.

• Taste and adjust salt.

The filling should be thick and scoopable, not wet.

2. Prep the tortillas (important)

Corn tortillas crack if cold.

• Wrap tortillas in a damp towel and microwave 30–45 seconds until pliable.

• Keep them covered while assembling.

3. Assemble

• Spoon 2–3 tablespoons filling across the lower third of each tortilla.

• Roll tightly.

• Place seam-side down on a baking sheet or plate.

4. Cook the taquitos

Oven method (easy, hands-off)

• Preheat oven to 425°F / 220°C.

• Brush or spray taquitos lightly with oil.

• Bake 18–22 minutes, flipping halfway, until golden and crisp.

Pan-fry method (crispiest)

• Heat 2–3 tbsp oil in a skillet over medium.

• Fry seam-side down first.

• Turn until all sides are golden.

• Drain on paper towel.

Air fryer (fast)

• Cook at 400°F / 200°C for 8–10 minutes, flipping once.

Serving Suggestions

Serve hot with dips on the side. They’re great as:

• A snack or appetizer

• Part of a taco night spread

• A freezer-friendly meal

Make-Ahead & Storage

• Freezer: assemble, freeze uncooked, then bake straight from frozen (add 5–7 minutes).

• Reheat: oven or air fryer to restore crispiness.

Variations

• Spicy: add diced jalapeño or chipotle in adobo.

• Cheesy: add vegan shredded cheese to the filling.

• Different beans: pinto or refried beans work well.