Description
These Easy Vegan Taquitos are a delicious, crispy snack or meal made with a flavorful filling of black beans, corn, and spices, wrapped in warm corn tortillas and fried to perfection. Perfect for a quick vegan appetizer or light entrée, they deliver satisfying textures and bold flavors in just 25 minutes.
Ingredients
Scale
Filling
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced bell pepper
- 1/4 cup diced onion
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon lime juice
Assembly
- 8 small corn tortillas
- Oil for frying (about 1 cup, enough for shallow frying)
Instructions
- Prepare the Filling: In a mixing bowl, combine the drained black beans, corn kernels, diced bell pepper, diced onion, cumin, chili powder, and lime juice. Stir well to evenly distribute the spices and lime juice throughout the filling.
- Warm Tortillas: Heat a pan over medium heat and warm each corn tortilla for about 20-30 seconds per side until soft and pliable. This prevents cracking when rolling.
- Fill and Roll Taquitos: Spoon about 2-3 tablespoons of the bean and vegetable mixture onto the center of each warmed tortilla. Tightly roll the tortilla starting from one edge to form a compact taquito, sealing the filling inside.
- Heat Oil for Frying: In a skillet or frying pan, pour enough oil to create a shallow layer about 1/2 inch deep. Heat the oil over medium heat until shimmering but not smoking, approximately 350°F (175°C).
- Fry Taquitos: Carefully place the rolled taquitos seam side down into the hot oil. Fry in batches, turning occasionally, until all sides are golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels before serving.
Notes
- For a healthier option, bake the taquitos at 425°F (220°C) for 15-20 minutes, flipping halfway through, until crisp.
- Use oil with a high smoke point such as vegetable or canola oil for frying.
- Customize the filling by adding chopped jalapeños or your favorite salsa for extra heat.
- Serve with guacamole, salsa, or vegan sour cream for dipping.
- Leftover taquitos can be refrigerated for up to 3 days and reheated in an oven or air fryer for crispiness.
