Description
These mini vegan taquitos are crispy, flavorful, and packed with a savory plant-based filling. Perfect as an appetizer, snack, or party dish.
Ingredients
- 12 small corn tortillas
- 1 cup black beans, drained and rinsed
- 1 cup cooked potatoes, diced
- 1/2 cup corn kernels
- 1/4 cup red onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Cooking spray or additional oil for baking
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add onion and garlic, and sauté until fragrant.
- Add black beans, potatoes, corn, chili powder, cumin, salt, and pepper. Stir and cook for 5-7 minutes, lightly mashing the mixture.
- Remove from heat and stir in chopped cilantro.
- Warm tortillas slightly to make them pliable.
- Spoon filling onto each tortilla, roll tightly, and place seam-side down on the baking sheet.
- Lightly spray or brush with oil.
- Bake for 15-20 minutes or until crispy and golden.
- Serve warm with your favorite dipping sauce.
Notes
- For extra crispiness, flip taquitos halfway through baking.
- Serve with guacamole, salsa, or vegan sour cream.
- You can air fry at 400°F for 8-10 minutes.
- Store leftovers in the fridge for up to 3 days and reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 3 taquitos
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
