These baked vegan taquitos are crunchy on the outside and filled with creamy chipotle mashed potatoes, black beans and corn. Because they're baked, and not fried, they're much healthier than traditional taquitos. Serve with a side of Mexican rice, guacamole and salsa for the perfect taco night.
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Now here's a classic Tex Mex dish that almost all Americans will have memories of eating - taquitos! I have to confess that my childhood memories of these rolled hand tacos involved going between the freezer and the microwave (and we loved them)! However, it's so easy to make vegan taquitos from scratch, and I love that these are baked and not fried.
Related Post: Vegan Birria Tacos
🙋What Are Taquitos?
In Spanish taquito translates to "small taco." They're traditionally a deep fried rolled taco with a filling such as chicken, cheese or beef.
Two Southern California restaurants take credit for developing the taquito, one in Los Angeles and one in San Diego. They were subsequently developed as a frozen food by Van De Kamp in 1976, when they became popular in the mass market.
Crispy tacos in Mexico are known as flautas. Flautas are typically made with a flour tortilla, while taquitos are made with a corn tortilla.
💚Reasons You'll Love This Recipe
💚These taquitos are vegan and gluten free.
💚This is the perfect alternative to traditional tacos for your Taco Tuesday get togethers.
💚Vegan taquitos are a great finger food for game day or a Mexican buffet. Everyone will love them, even non vegans.
🛒Ingredients
- Potatoes: My top picks for potatoes that mash well are Yukon Golds and Russet potatoes. They have a high starch content and a low water content, which makes them ideal for mashing.
- Plant Based Milk: You can use any plant based milk you prefer. I like to make my mashed potatoes with almond milk.
- Vegan Butter: Used your favorite vegan butter to make your mashed potatoes extra creamy.
- Chipotle Paste: I always keep a jar of chipotle paste in my pantry. It can be added to so many things for a burst of spicy Mexican flavor.
- Vegan Cheese: My favorite brand of shredded vegan cheese is Violife. But, any brand of vegan cheese that you prefer will work. You could even use vegan queso.
- Olive Oil: You'll only need a tablespoon to saute your black beans, plus a little bit more to brush the top of your vegan taquitos.
- Onion: Onions add lots of flavor, don't skip them.
- Black Beans: Black beans are a great source of protein. You could also use kidney beans or try my Chipotle pinto bean copycat recipe.
- Tortillas: I recommend staying with corn tortillas for this recipe.
- Corn: Frozen, canned or fresh corn will work in this recipe.
- Garlic: Garlic, because, well....garlic:)
👨🍳How To Make Vegan Taquitos
- Step 1 - Boil The Potatoes: Peel your potatoes and cut them lengthwise into quarters. Put them in a saucepan and cover with cold water. Add a little bit of salt and bring the water to a boil. Allow them to boil until they're fork tender, about 15-20 minutes.
- Step 2 - Preheat Your Oven: Preheat your oven to 400° F (200° C). Grease a 9x13 inch baking pan with a little bit of oil.
- Step 3 - Prepare The Vegan Taquito Filling: While your potatoes are cooking, heat the olive oil in a large non-stick pan. Saute your onion until transparent, about 6 minutes. Add the garlic and saute for an additional 30 seconds. Stir in your black beans and corn and saute for a further 2 minutes.
- Step 4 - Mash The Chipotle Potatoes: Drain the potatoes and return them to the pan. Add your plant based milk, vegan butter, vegan cheese and chipotle paste. Mash your potatoes with a wooden spoon or potato mashers until all the chunks have been removed and the potatoes are creamy.
- Step 5 - Fill The Tortillas: One by one, lay your tortillas out on a cutting board. Add about 1½ tablespoons of mashed potatoes and two tablespoons of the black bean mixture to the center of each tortilla. Roll the tortilla as tightly as you can and transfer it to the pan seam-side down. Depending on the size of your tortillas, you may need to adjust the amount of filling you add per tortilla.
- Step 6 - Bake Your Taquitos: Once all 8 tortillas are rolled, lightly grease the top of the taquitos with a bit of olive oil. Bake them for about 15 minutes, checking at the 10 minute mark to make sure the tops aren't browning too much. If they are, cover the pan with a foil tent and carry on cooking them for the remaining time.
Top Tip
Get creative with these vegan taquitos. You can add a vegan meat substitute or a variety of veggies like mushrooms or peppers. I've given you a few ideas below.
🍽️Serving Suggestions For Vegan Taquitos
🧡Serve with a side of fresh guacamole and mango salsa.
🧡These taquitos would pair beautifully with cilantro lime rice.
🧡Pico de gallo or a Mexican fruit salad would be a perfect addition to a meal with vegan taquitos. You could also try my wonderful spicy cucumber mango salad.
🧡How about a side of fluffy vegan cornbread?
💡Variations
Sweet Potato and Black Bean Taquitos
- Substitute regular potatoes with sweet potatoes for a slightly sweeter flavor.
- Add a teaspoon of ground cumin to the black bean mixture for an extra layer of warmth.
Spinach and Mushroom Taquitos
- Sauté a cup of chopped mushrooms along with the onions.
- Add a cup of fresh spinach into the mashed potato mixture for added greens.
BBQ Jackfruit Taquitos
- Replace the black beans with shredded, sautéed BBQ-flavored jackfruit.
- Mix a tablespoon of barbecue sauce into the mashed potatoes for a smoky kick.
🙋Frequently Asked Questions
Flautas are tacos that are rolled in a flour tortilla, while taquitos are tacos that are tolled in a corn tortilla. Because flour tortillas are generally bigger than corn tortillas, flautas are normally larger than taquitos.
Store leftovers in an airtight container in the fridge for up to four days. Reheat them in a foil covered baking pan for 15 minutes at 350 F.
Yes you can! If you want to eat them individually, spread them out on a parchment lined baking tray and flash freeze them for 2 hours. Once the taquitos are frozen, transfer them to an freezer safe container and freeze for up to 3 months.
More Vegan Mexican Recipes
Check out these popular Mexican recipes, remade vegan style!
Craving More Easy Vegan Recipes?
Mexican Shells Soup - Easy Concha De Sopa by Mexican Made Meatless
Vegan Birria Tacos With Jackfruit
Bean EnchiladaWhite Refried Beans
How To Make Cornbread Without Eggs
📖 Recipe
Vegan Taquitos
Ingredients
- 2 large potatoes peeled and chopped into chunks
- ½ cup plant based milk
- 1 tablespoon vegan butter
- 2 tablespoons chipotle paste
- ½ cup vegan cheese
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 15 ounce can black beans drained
- ½ cup corn canned, frozen or fresh
- salt and pepper
- 8 corn tortillas
Instructions
- Peel the potatoes and cut them lengthwise into quarters. Put them in a saucepan and cover with cold water. Add a little bit of salt and bring the water to a boil. Allow them to boil until they're fork tender, about 15-20 minutes.
- Preheat the oven to 400° F (200° C). Grease a 9x13 inch baking pan with a little bit of oil.
- While the potatoes are cooking, heat the olive oil in a large non-stick pan. Saute the onion until transparent, about 6 minutes. Add the garlic and saute for an additional 30 seconds. Stir in the black beans and corn and saute for a further 2 minutes.
- Drain the potatoes and return them to the pan. Add the plant based milk, vegan butter, vegan cheese and chipotle paste. Mash the potatoes with a wooden spoon or potato mashers until all the chunks have been removed and the potatoes are creamy.
- One by one, lay the tortillas out on a cutting board. Add about 1½ tablespoons of mashed potatoes and two tablespoons of the black bean mixture to the center of each tortilla. Roll the tortilla as tightly as you can and transfer it to the pan. Depending on the size of your tortillas, you may need to adjust the amount of filling you add per tortilla.
- Once all 8 tortillas are rolled, lightly grease the top of the taquitos with a bit of olive oil. Bake them for about 15 minutes, checking at the 10 minute mark to make sure the tops aren't browning too much. If they are, cover the pan with a foil tent and carry on cooking them for the remaining time.
Notes
- Store leftovers in an airtight container in the fridge for up to four days. Reheat them in a foil covered baking pan for 15 minutes at 350 F.
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