Crispy Vegan Taquitos – Better Than Takeout

Make the best Crispy Vegan Taquitos at home in just 30 minutes. These golden, crispy taquitos are packed with flavor and better than takeout. After making these many times, I’ve discovered the trick to the perfect crispy taquito is high heat and a little oil. If you love recipes like this, you’ll also enjoy Tropical Mango Cookies and Summer Corn and Zucchini Chowder.

What You'll Need for Crispy Vegan Taquitos – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 12 small corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1/2 cup diced red bell pepper
• 1/2 cup diced white onion
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil
• Ground cumin
• Chili powder
• Smoked paprika
• Salt and pepper
• Optional: Avocado slices
• Optional: Salsa
• Optional: Fresh cilantro
• Optional: Lime wedges
• Optional: Vegan sour cream or Greek yogurt

How to Make Crispy Vegan Taquitos – Better Than Takeout

1. Prepare the filling: In a large bowl, combine black beans, corn, bell pepper, onion, garlic, jalapeño (if using), cumin, chili powder, smoked paprika, salt, and pepper. Mash the beans slightly and mix well.
2. Warm the tortillas: Wrap the tortillas in a clean kitchen towel and microwave for 30 seconds to make them more pliable.
3. Assemble the taquitos: Place a heaping tablespoon of filling onto each tortilla. Roll tightly and secure with a toothpick. Repeat with remaining tortillas and filling.
4. Cook the taquitos: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the taquitos and cook until golden brown and crispy, about 2-3 minutes per side. Add more oil as needed. Transfer to a paper towel-lined plate to drain excess oil.
5. Serve: Remove toothpicks, garnish with your favorite toppings, and serve immediately.

Storing & Reheating Crispy Vegan Taquitos – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftover taquitos in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can assemble the taquitos up to a day ahead. Store in the fridge until ready to cook.

Freezing Crispy Vegan Taquitos – Better Than Takeout

Freeze uncooked taquitos for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes until crispy and heated through. Microwave: Reheat in the microwave for 1-2 minutes until heated through. They may lose some crispiness.

Recipe Notes

• Chef tip: For a spicier filling, add more jalapeño or a pinch of cayenne pepper.
• Best substitution: Instead of black beans, you can use pinto beans or a mix of beans.
• Make-ahead: These taquitos are best enjoyed fresh, but you can make the filling up to 2 days ahead and store in the fridge.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your taquitos are breaking apart, try using less filling or securing them with toothpicks before cooking.

Crispy Vegan Taquitos – Better Than Takeout

⏱

Prep

15 minutes

🍳

Cook

15 minutes

⏳

Total

30 minutes

🍽

Serves

4 servings

🥗

Diet

Vegan

Ingredients

Main Ingredients

• 12 small corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1/2 cup diced red bell pepper
• 1/2 cup diced white onion
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil

Seasonings

• Ground cumin
• Chili powder
• Smoked paprika
• Salt and pepper

Optional Toppings

• Avocado slices
• Salsa
• Fresh cilantro
• Lime wedges
• Vegan sour cream or Greek yogurt

Instructions

1. Prepare the filling: In a large bowl, combine black beans, corn, bell pepper, onion, garlic, jalapeño (if using), cumin, chili powder, smoked paprika, salt, and pepper. Mash the beans slightly and mix well.
2. Warm the tortillas: Wrap the tortillas in a clean kitchen towel and microwave for 30 seconds to make them more pliable.
3. Assemble the taquitos: Place a heaping tablespoon of filling onto each tortilla. Roll tightly and secure with a toothpick. Repeat with remaining tortillas and filling.
4. Cook the taquitos: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the taquitos and cook until golden brown and crispy, about 2-3 minutes per side. Add more oil as needed. Transfer to a paper towel-lined plate to drain excess oil.
5. Serve: Remove toothpicks, garnish with your favorite toppings, and serve immediately.

Notes

• Chef tip: For a spicier filling, add more jalapeño or a pinch of cayenne pepper.
• Best substitution: Instead of black beans, you can use pinto beans or a mix of beans.
• Make-ahead: These taquitos are best enjoyed fresh, but you can make the filling up to 2 days ahead and store in the fridge.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your taquitos are breaking apart, try using less filling or securing them with toothpicks before cooking.

Storage

• Fridge: Store leftover taquitos in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze uncooked taquitos for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes until crispy and heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes until heated through. They may lose some crispiness.
• Make ahead: You can assemble the taquitos up to a day ahead. Store in the fridge until ready to cook.

Nutrition Per Serving

• Calories: 280
• Protein: 10g
• Fat: 10g
• Carbs: 40g
• Fiber: 10g
• Sugar: 4g
• Sodium: 600mg
• Cholesterol: 0mg
• Sat. Fat: 1.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Vegan Taquitos – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Vegan Taquitos – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!