Hey y’all this vegan taco recipe is beyond delicious! I don’t know about you, but I love spicy food so when I can across a recipe for vegan taquitos I got pretty excited. I imagine I’m not the only one who loves a good vegan taco recipe so make sure to share it with all your friends and followers if you agree! 🙂 The prep time is so quick too – they literally are done in less than 30 minutes! Just blend the corn with the beans, toss with diced peppers, onions, garlic and spices and you’re halfway there. Once you wrap them up, simply bake for 10 minutes and viola – taquito night is on!!
Now, I’m not a huge fan of fried food, so when I saw that these were baked, I was pretty thrilled. They’re actually quite healthy! But you would never know it.
I can’t begin to express how much I love these vegan taquitos! And you will too.
It’s a vegan taco recipe for the win! Packed full of spicy flavor and juice lime and drizzled with savory chipotle sauce. They can’t be beat.
I imagined they would taste much like my recipe for the Spicy Chipotle Burrito Bowls, but I was totally wrong. They taste better! And that’s not easy for me to admit.
Whatever you are doing, stop and make these vegan taquitos! You’re gonna love them – and your family will too!
Speaking of family, my fur baby absolutely craves anything spicy, so when I opened the jar of chipotle peppers in Adobo sauce she came running from the other room! Her nose is more powerful than a K9 detective! No joke. It takes us nearly an hour to walk around the block because she has to sniff all the scents. All of them, y’all. Sorry, I digress!
These were a win all around and have officially made it to my list of favorite vegan dinner dishes! Enjoy, everyone.
Oh – and make sure to firmly press and roll your lime around a bit on your countertop after washing. It’s a little tip I learned cooking at Wegmans years ago. It’ll release a lot more juice 🙂
These taquitos are ready in less than 30 minutes and taste pretty darn delicious! Top with fresh avocado and lime juice for a quick and savory week-night meal everyone will love.
- 2 c black beans, cooked
- 2 c corn, cooked
- 2 tsp cumin
- 1 tsp paprika powder
- 1 red, orange or yellow bell pepper diced
- 1/2 c vegan mozzarella we used Daiya
- 1 red onion diced
- 3 garlic cloves minced
- pinch sea salt
- pinch freshly ground black pepper
- 10 small corn tortillas, or 5 large
- 1 tbsp olive oil
- 2 green onions diced
- spring cilantro
- 1 c salsa
- 1 lime
- 1/4 c red onions
- 1 avocado sliced
- 1/2 c vegan mayo we used Just Mayo
- 4 tsp chipotle pepper in adobo sauce
Vegan Taquito Filling
Preheat the oven to 350 °F and line a baking sheet with parchment paper. Set aside.
Add the black beans and corn (in two parts) to a blender and pulse. Make sure to not over-blend, strive for a chopped consistency. Pour the mixture into a bowl.
Add the spices, pepper, cheese, onions and garlic to the bowl and combine with a spatula. Top with a pinch each of sea salt and freshly ground black pepper.
Add approximately 3 heaping spoonfuls of filling to each corn tortilla. Roll the filled tortillas into cigar-like shapes and brush lightly with olive oil.
Place the wrapped tortillas (seam side down) on a baking sheet lined with parchment paper.
Bake for 10 minutes, or until crispy.
Add the vegan mayo and the chipotle pepper in Adobo sauce to a mini food processor (see my Shop) and blend until creamy.
When the taquitos are done baking remove from the oven and top with lots of sliced avocados, remaining peppers, red onions, green onions, cilantro, salsa and plenty of juicy lime juice. Drizzle the Chipotle Sauce on top and try not to eat them all at once! Just kidding, enjoy 🙂
Notes & More
Feed any leftovers to your fur-babies (minus the onions and avocado) ... or toss them in the refrigerator for up to 3 days. They make excellent leftovers!
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