These Easy Vegetable Taquitos are a fabulous vegan dish to serve to friends and family. They're simple, handheld snacks that have a flavorful filling wrapped up in a crisply baked tortilla.
These Easy Vegetable Taquitos are a real crowd-pleaser. Made with lots of tasty vegetables, as well as tender black beans, this recipe brings lots of great flavors and textures together. The fluffy flour tortillas that these taquitos are wrapped in crisps up nicely when baked in the oven. The taste of the filling will permeate that wrapping, making every bite a delight.
You'll love the mixture of spicy, savory seasonings that also pack some heat. The lime juice gives a surprising zing to the entire thing. Really, you won't be able to get enough of these taquitos. Let's take a look at the ingredients in more detail.
Video Tutorial
What you'll need
- Tortillas. Flour or corn. I prefer using flour tortillas.
- Oil. Olive oil, or whichever kind you like to use.
- Onion.
- Bell Pepper.
- Jalapeno.
- Zucchini.
- Corn. Frozen or fresh.
- Black Beans. Cook them yourself or buy canned.
- Lime Juice. For extra zing. 🙂
- Seasonings. Fajita seasoning, cumin, salt, and chili powder.
How to make these Vegetable Taquitos
1. To a large skillet, add the oil, onion, bell pepper, and jalapeno. Saute over medium heat for 4-5 minutes.
2. Add the fajita seasoning, chili powder, cumin, and salt. Cook for another minute.
3. Now, add the zucchini and cook for another 5 minutes, until it softens a bit.
4. Lastly, add the corn and black beans and cook for a few minutes, until everything is heated through. Taste to see if the veggies need more seasoning, then add the lime juice and stir, mashing the black beans a bir. Set aside.
5. Preheat the oven to 400°F. Line a large baking tray with a silicone baking mat or parchment paper.
5. Lay out the tortilla on a flat surface and add about 3 tablespoons of filling to it. Roll up the tortilla tightly and place it seam side down on a baking tray. Repeat this step until all of the filling is gone. (You'll have about 10 taquitos).
6. Using a pastry brush, brush a thin layer of oil on each taquito. Bake 25 minutes, until the tortillas start to brown.
Tips for the best Vegetable Taquitos
- Mash some of the beans. I like to smash some of the black beans as I cook them. This helps to make the filling hold together better.
- Use softer beans. Tender beans are easier to mash, so I suggest using canned beans (because they are often mushier) or cooking your own from dried beans until soft.
- Don't overfill the Vegetable Taquitos. Make sure that you keep the filling to about 3 tablespoons' worth so that the tortilla isn't overfilled and rips. This also makes it possible to seal it tightly so it stays closed while baking.
- Space the taquitos out for even cooking. Air needs to circulate for the taquitos to cook. Make sure you leave space between each one so the hot air in the oven can reach all sides for thorough, even cooking.
Add-ins and Substitutes
- Add protein. Besides the black beans, you can add other forms of filling protein, such as kidney, pinto, or chickpeas. You can also cube up tofu or use tempeh meat substitute in these Vegetable Taquitos.
- Substitute corn tortillas. For gluten-free taquitos, use corn tortillas. To keep them from ripping, just wrap them in a damp paper towel and then plastic wrap. Microwave for about a minute, until they're warm and flexible. Then fill and carefully roll them up.
- Use other vegetables. Make this recipe with sweet potatoes, radish, kale, eggplant, mushrooms, cabbage, carrots, or your favorite veggie.
- Add some toppings. Top them off with some plant-based plain yogurt, Salsa Roja, or sour cream, or melt some vegan cheese on top (I suggest this Vegan Cashew Cheese Sauce). Sprinkle some chives, cilantro, olives, or tomatoes on and serve.
How to Store
Store these Easy Vegetable Taquitos in an airtight container in the refrigerator for up to 5 days. You can also freeze them once cooled for up to 3 months. Thaw and then reheat in the oven at 400 degrees for about 5-10 minutes, or until crisp.
What to Serve with it
- Toppings and Dips. Add some chopped tomatoes, olives, or herbs on top. Or serve a sauce for dipping, such as this Salsa Roja, Vegan Cashew Cheese Sauce, Vegan Tzatziki Sauce, or Creamy Zucchini Sauce.
- Beans. Double your protein with a side of Vegan Rice and Beans, Easy Three Bean Salad (Vegan), or Quick & Easy Chipotle Pinto Beans.
- Salad. Start the meal with a Tomato Avocado Salad with Balsamic Dressing, Vegan Potato Salad, Creamy Cucumber Radish Salad, or Napa Cabbage Salad with Corn.
- Grains. Serve these Easy Vegetable Taquitos with a Mexican Quinoa Salad, Mushroom Couscous, Quick and Tasty Bulgur Salad, or Spinach Rice.
These Easy Vegetable Taquitos are perfect for sharing with guests or serving for a casual family dinner. With a crispy outer layer and flavorful filling, this delicious dish is just right for any occasion.
More tasty vegan Mexican inspired recipes:
- Mexican Quinoa Salad
- Mexican Stuffed Sweet Potatoes
- Vegan Black Bean Taquitos
- Vegan Potato Tacos
- Chipotle Sofritas (Copycat Recipe)
Easy Vegetable Taquitos
Ingredients
- 2 tbsp. olive oil
- 1 small onion, diced
- 1 small bell pepper, diced
- 1 large jalapeno, diced
- ½ tsp. fajita seasoning
- ¼ tsp. cumin powder
- ¼ tsp. chili powder
- ½ tsp. sea salt or to taste
- 1 small zucchini, diced
- 1 cup frozen or fresh corn
- 1 cup cooked black beans
- 10 6-inch tortillas corn or flour
- 2 tbsp. olive oil for brushing
Instructions
- To a large skillet, add the oil, onion, bell pepper, and jalapeno. Saute over medium heat for 4-5 minutes.
- Add the fajita seasoning, chili powder, cumin, and salt. Cook for another minute.
- Now, add the zucchini and cook for another 5 minutes, until it softens a bit.
- Lastly, add the corn and black beans and cook for a few minutes, until everything is heated through. Taste to see if the veggies need more seasoning, then add the lime juice and stir, mashing the black beans a bir. Set aside.
- Preheat the oven to 400°F. Line a large baking tray with a silicone baking mat or parchment paper.
- Lay out the tortilla on a flat surface and add about 3 tablespoons of filling to it. Roll up the tortilla tightly and place it seam side down on a baking tray. Repeat this step until all of the filling is gone. (You'll have about 10 taquitos).
- Using a pastry brush, brush a thin layer of oil on each taquito. Bake 25 minutes, until the tortillas start to brown.
Notes
Add-ins and Substitutes
- Add protein. Besides the black beans, you can add other forms of filling protein, such as kidney, pinto, or chickpeas. You can also cube up tofu or use tempeh meat substitute in these Vegetable Taquitos.
- Substitute corn tortillas. For gluten-free taquitos, use corn tortillas. To keep them from ripping, just wrap them in a damp paper towel and then plastic wrap. Microwave for about a minute, until they're warm and flexible. Then fill and carefully roll them up.
- Use other vegetables. Make this recipe with sweet potatoes, radish, kale, eggplant, mushrooms, cabbage, carrots, or your favorite veggie.
- Add some toppings. Top them off with some plant-based plain yogurt, Salsa Roja, or sour cream, or melt some vegan cheese on top (I suggest this Vegan Cashew Cheese Sauce). Sprinkle some chives, cilantro, olives, or tomatoes on and serve.
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