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Best Crispy Baked Vegan Taquitos | Quick & Healthy Recipe Idea

Crispy Baked Vegan Taquitos are the ultimate plant-based snack or meal, combining a crunchy tortilla shell with a creamy, flavorful filling of black beans, sweet potatoes, and spices. Perfect for weeknight dinners, party appetizers, or as a meal-prep option, these taquitos are baked instead of fried for a healthier twist without sacrificing any crunch. Enjoy them with guacamole, salsa, or vegan sour cream for an irresistible treat!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 taquitos (4 servings)
Course: Appetizer/Snack/Main Dish
Cuisine: Mexican-Inspired
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 cup black beans rinsed and drained
  • 1 cup cooked sweet potato mashed
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and black pepper to taste
  • ½ cup vegan cream cheese or cashew cheese
  • 12 small corn tortillas
  • Cooking spray or a light brush of olive oil for baking
Optional Toppings and Dips:
  • Guacamole
  • Salsa
  • Vegan sour cream
  • Fresh cilantro

Method
 

Make the Filling:
  1. Heat olive oil in a skillet over medium heat.
  2. Sauté the diced onion for 3-4 minutes until softened, then add the minced garlic and cook for another minute.
  3. Add the black beans, mashed sweet potato, cumin, smoked paprika, chili powder, salt, and pepper. Stir well and cook for 2-3 minutes.
  4. Remove the skillet from heat and mix in the vegan cream cheese until the filling becomes creamy and well combined. Let it cool slightly.
Warm the Tortillas:
  1. Wrap the tortillas in a damp paper towel and microwave for 30 seconds to make them pliable. This prevents cracking during rolling.
Assemble the Taquitos:
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place 2 tablespoons of the filling in the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down on the baking sheet.
Bake the Taquitos:
  1. Lightly spray the taquitos with cooking spray or brush them with olive oil to help them crisp up in the oven.
  2. Bake for 20-25 minutes, flipping halfway through, until the edges are golden and crispy.
Serve:
  1. Serve hot with your favorite toppings and dips like guacamole, salsa, or vegan sour cream.

Notes

  • Prevent Cracking: Warming the tortillas is key to rolling them without cracks. Keep them warm while assembling.
  • Make Them Spicier: Add diced jalapeños or hot sauce to the filling if you like more heat.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispiness.
  • Freezing: Assemble the taquitos and freeze them unbaked. Bake directly from frozen, adding a few extra minutes to the cook time.
  • Tortilla Type: Corn tortillas work best, but you can use small flour tortillas if preferred.

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