Beefy Vegan Taquitos

Savory, spicy, and satisfying – these Beefy Vegan Taquitos are a flavor explosion waiting to happen! Crispy corn tortillas wrapped around a meaty, veggie-packed filling, all wrapped up in a plant-based package that’s sure to delight even the most dedicated taco lovers.

Ready Time

45 mins

Yields

7 servings

Ingredients

1 cup vegan beef crumbles
1/2 cup diced onion
1 minced garlic clove
1/2 cup diced bell pepper
1 can black beans, drained and rinsed
1/2 cup frozen corn kernels
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
7 corn tortillas
Optional toppings: diced avocado, shredded lettuce, diced tomatoes, vegan sour cream, salsa

Instructions

Preheat your oven to 400°F (200°C).

In a large skillet, heat the olive oil over medium-high heat.

Add the diced onion and minced garlic and sauté for 3-4 minutes until the onion is translucent.

Add the diced bell pepper and cook for an additional 2-3 minutes, until tender.

Add the vegan beef crumbles, cumin, chili powder, paprika, and cayenne pepper to the skillet.

Cook, breaking up the crumbles with a spoon, until the mixture is well combined and heated through.

Stir in the black beans and frozen corn kernels.

Season with salt and pepper to taste.

In a separate pan, warm the corn tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable and easier to roll.

To assemble the taquitos, lay a tortilla flat and spoon about 1/4 cup of the beef and vegetable mixture onto the center of the tortilla.

Roll the tortilla tightly and place seam-side down on a baking sheet.

Repeat with the remaining tortillas and filling.

Bake the taquitos in the preheated oven for 12-15 minutes, or until crispy and lightly browned.

Serve hot with your choice of toppings, such as diced avocado, shredded lettuce, diced tomatoes, vegan sour cream, and salsa.

Notes

Vegan beef crumbles can be substituted with additional black beans or sautéed mushrooms for a different flavor profile. If using frozen corn, make sure to thaw it first before using.

It’s essential to warm the tortillas before assembling the taquitos to prevent cracking.

You can also air-fry the taquitos for a crisper exterior; just adjust the cooking time accordingly. To freeze, assemble the taquitos and place them on a baking sheet lined with parchment paper.

Once frozen, transfer them to an airtight container or freezer bag for up to 3 months.

Bake frozen taquitos at 400°F (200°C) for an additional 5-7 minutes.