Vegan Black Bean Taquitos

These Vegan Black Bean Taquitos are so tasty! This healthy spin on a Mexican favorite is full of beans, vegetables, spices, and lime juice, and the tortillas are baked to golden perfection.

These Vegan Black Bean Taquitos are based on a popular Mexican dish where a tortilla is filled with meat or beans, rolled up, and then fried. But in this version made with black beans, the taquito is baked to make it healthier. You still get the deliciously crisp outside, but without all the excess oil.

This dish is also healthy because the bean filling packs in lots of protein and fiber. Made with veggies, spices, and plant butter, it's got tons of flavor, too. The addition of tangy lime juice is just the thing. You're going to love this simple recipe that works for light meals or family-style dining. These Vegan Black Bean Taquitos also make super convenient hand-held snacks that the entire family will enjoy. Now let's look at the ingredients you'll be using to make them.

Video Tutorial

What you'll need

• Black Beans. You can also use pinto or kidney beans if you like.
• Garlic. Minced fresh cloves.
• Onion. For extra texture and flavor.
• Veggie Broth.  I use Better Than Bouillon, No Chicken Base to make my broth.
• Plant Butter. Any brand you like.
• Lime Juice. Or lemon juice.
• Cilantro.
• Spices. Paprika, cumin, salt, and black pepper.
• Tortillas. Flour or corn. I prefer flour tortillas.

How to Make these Vegan Black Bean Taquitos

1. In a medium saucepan, simmer the beans, garlic, onions, veggie stock, paprika, cumin, salt, and pepper for 15 minutes, until the onion has softened and the liquid has almost evaporated.

2. Add the lime juice, plant butter, and cilantro to the pan. Then mash it all together using a potato masher.

3. On a flat surface, place the tortillas and then fill them with the bean mixture. Dividing it evenly between the 12 tortillas means about 3 tablespoons of filling each. Now roll the tortillas up tightly and lay them with the seam side down so they don't unroll.

4. Line a baking sheet with a silicone mat or parchment paper, and then spread about 2 tablespoons of oil over it evenly. Place the Vegan Black Bean Taquitos on the baking sheet, seam side down, with about ½ inch between each one.

5. Brush a light layer of oil onto each taquito with a pastry brush. Then bake them at 400°F for 20-25 minutes, or until golden brown.

Tips for the best Vegan Black Bean Taquitos

• Use soft beans. The more tender the beans, the easier they will be to mash. Using canned beans is great, or you can cook your own from dried beans. Just be sure to make them tender.
• Use fresh ingredients. Since this is a simple dish, you want to give it the best flavors. Using fresh cilantro, garlic cloves, and freshly squeezed lime juice will make this recipe absolutely delicious.
• Don't overfill the taquitos. You want to be able to roll your taquitos up without ripping the tortilla. About 3 tablespoons' worth of filling should do it. Any more and you may not be able to keep them closed.
• Leave space between them on the baking pan. By not crowding the baking pan, you let more air circulate around the taquitos so they will cook evenly and also brown on all sides.

Add-ins and Substitutes

• Substitute corn tortillas. For gluten-free taquitos, use corn tortillas. To soften them, wrap them in a damp paper towel and then plastic wrap. Microwave for about a minute, until they are warm and flexible. Then fill and carefully roll them up.
• Use garlic powder. If you haven't got fresh garlic, you can also make these Vegan Black Bean Taquitos with garlic powder. You'll need about ½ teaspoon as a substitute.
• Make them spicy. Add chopped jalapenos, chili powder, red pepper flakes, or Sriracha to the filling of your taquitos for a little heat.
• Add toppings. Melt some vegan cheese on top or cool them off with some plant-based plain yogurt or sour cream. Try chopped olives, jalapenos, or tomatoes as well.

How to Store

These Vegan Black Bean Taquitos can be stored in the fridge for up to 5 days in an airtight container. You can also freeze them (once they have cooled) on a sheet pan for an hour or two, them transfer them to a freezer safe ziplock bag. They will last for up to 6 months. To reheat, just thaw them in the fridge, then place the taquitos on a baking pan in a 300°F oven for about 15 minutes until warm.

What to Serve with it

• Toppings. These taquitos are great with shredded vegan cheese or sour cream, Vegan Cashew Cheese Sauce, Salsa Roja, guacamole, avocado crema, and pico de gallo.
• Vegetables. Fill out this meal by serving it with Grilled Eggplant, Fajita Vegetables, Simple Sautéed Vegetables, or Roasted Broccoli.
• Rice. Pair this dish with some Salsa Rice, Spinach Rice, Spanish rice, or Mushroom Rice.
• Salad. These Vegan Black Bean Taquitos are delicious with a Napa Cabbage Salad with Corn, Tomato Avocado Salad with Balsamic Dressing, or Quinoa Tabbouleh Salad.

These Vegan Black Bean Taquitos are a delicious and easy recipe to make for your family. I hope they love the flavors and textures of this baked Mexican-inspired dish as much as mine does.

More tasty vegan recipes:

• Vegan Greek Salad
• Vegan Zucchini Muffins
• Easy Three Bean Salad
• Grilled Eggplant