How do I make vegan taquitos crispy without deep frying?

To get crispy vegan taquitos without deep frying, bake them in the oven at a high temperature, usually around 400°F, for 12 to 15 minutes. Lightly brush or spray the taquitos with oil before baking to help create a golden-brown, crunchy exterior. Avoid overcrowding the baking sheet to allow even heat circulation. Alternatively, you can use an air fryer set to the highest temperature for about 10 minutes, turning halfway through for uniform crispiness.

What are good filling options for vegan taquitos?

Popular vegan fillings include seasoned tofu, black beans, refried beans, lentils, or a mixture of mashed vegetables like sweet potatoes and corn. Adding spices such as cumin, chili powder, and smoked paprika enhances flavor. Using homemade bean and tofu mixtures provides protein and texture, but canned refried beans also work well for a quicker option.

How can I prevent corn tortillas from breaking when rolling taquitos?

To keep corn tortillas from cracking, warm them before rolling. You can lightly toast them over a gas stove flame or heat them in a damp towel in the microwave for 20-30 seconds. This softens the tortillas and makes them pliable, reducing the chance they’ll split while rolling the filling.

What’s the best way to store and reheat leftover vegan taquitos?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place taquitos on a baking sheet lined with parchment paper and warm them in a preheated oven at 400°F for 10-15 minutes. This method restores their crispiness better than microwaving. You can also freeze cooked taquitos for up to 2 months and reheat directly from frozen using the oven or air fryer.

Is there a simple vegan dipping sauce to serve with taquitos?

A popular vegan dipping sauce is avocado crema, made by blending ripe avocado with lime juice, vegan yogurt, garlic powder, and salt. This creamy sauce adds a fresh, tangy flavor that complements the crispy taquitos. You can also try salsa verde or a spicy chipotle mayo made with vegan mayonnaise and chipotle powder for variety.

Crispy Vegan Taquitos Recipe For Easy Plant-Based Snacks

Name: Crispy Vegan Taquitos
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Vegan
Ingredients: – Corn tortillas they form the base for rolling and baking; – Extra firm tofu pressed and crumbled for protein; – Pinto beans drained, rinsed, and spread for the mix; – Walnuts added for texture and nutty flavor; – White onion, chopped provides savory depth; – Garlic cloves, minced boosts aroma; – Jalapenos, minced adds heat; – Limes used for juice in the crema; – Vegan yogurt mixed into the avocado crema; – Avocado, ripe mashed for the crema; – Nutritional yeast for cheesy, savory notes; – Chipotle chili pepper brings smoky spice; – Amino acids or soy sauce for umami flavor; – Cumin adds warm, earthy seasoning; – Coriander enhances fresh taste; – Cayenne pepper kicks up the heat; – Kosher salt balances flavors; – Olive or avocado oil drizzled for coating and spraying tortillas; – Minced cilantro for sprinkling on top; – Flaky salt for finishing touch; – 3-4 tablespoons of filling per tortilla spooned into each for assembly

Ingredients

– Corn tortillas they form the base for rolling and baking

– Extra firm tofu pressed and crumbled for protein

– Pinto beans drained, rinsed, and spread for the mix

– Walnuts added for texture and nutty flavor

– White onion, chopped provides savory depth

– Garlic cloves, minced boosts aroma

– Jalapenos, minced adds heat

– Limes used for juice in the crema

– Vegan yogurt mixed into the avocado crema

– Avocado, ripe mashed for the crema

– Nutritional yeast for cheesy, savory notes

– Chipotle chili pepper brings smoky spice

– Amino acids or soy sauce for umami flavor

– Cumin adds warm, earthy seasoning

– Coriander enhances fresh taste

– Cayenne pepper kicks up the heat

– Kosher salt balances flavors

– Olive or avocado oil drizzled for coating and spraying tortillas

– Minced cilantro for sprinkling on top

– Flaky salt for finishing touch

– 3-4 tablespoons of filling per tortilla spooned into each for assembly

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Instructions

1-First: preheat your oven to 350°F and line a sheet pan with parchment paper for easy cleanup. Drain and rinse the pinto beans, then spread them on the pan. Press excess water from the extra firm tofu and crumble it into the mix. Add the walnuts, chopped white onion, minced garlic cloves, and minced jalapenos, along with nutritional yeast, amino acids or soy sauce, chipotle chili pepper, cumin, coriander, cayenne pepper, kosher salt, and a drizzle of olive or avocado oil. Toss everything to coat evenly.

2-Bake this mixture for 25 minutes, stirring halfway through, until it’s golden and crisp. While that’s happening, toast the corn tortillas briefly on a stove flame or in an oven at 450°F until they puff up slightly. Spray each tortilla with avocado oil on one side and keep them warm to stay pliable. Learn more about tofu basics to perfect your filling.

3-To assemble, lay each tortilla flat and spoon 3-4 tablespoons of the baked filling in the center. Fold the edge over and roll tightly to form taquitos, making sure not to overfill. Place them on a fresh parchment-lined sheet pan and bake at 450°F for 15 to 20 minutes until golden and crispy. For the avocado crema, mash ripe avocado with lime juice, vegan yogurt, garlic powder, and kosher salt until smooth. Serve your taquitos sprinkled with minced cilantro and flaky salt, alongside the crema and vegan sour cream, perhaps with a fresh garden salad for a complete meal.

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Notes

🥑 Air fry taquitos at highest setting for 10 minutes for extra crispiness.
🥡 Double the recipe for meal prep; leftovers freeze well for quick future snacks.
🫘 Use refried beans as a convenient shortcut for the filling if short on time.

Author: Brandi Oshea
Prep Time: 45 minutes
Cook Time: 45 minutes
Category: Snack
Method: Baking and toasting
Cuisine: Vegan
Diet: Vegan, Plant-Based

Nutrition

Serving Size: 1 taquito