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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.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 taquitos
Calories 185kcal


  • 2 cans (14 oz. each) black beans, drained and rinsed
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tsp. paprika
  • ½ tsp. cumin powder
  • ¼ tsp. salt or to taste
  • ¼ tsp. pepper or to taste
  • 1 cup vegetable broth
  • 1 ½ tbsp. lime juice
  • ¼ cup cilantro, chopped
  • 1 tbsp. plant butter
  • 2 tbsp. olive oil
  • 12 6-inch flour tortillas


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

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.


Calories: 185kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 348mg | Potassium: 212mg | Fiber: 5g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg