Vegan Taquitos

Vegan taquitos are a game-changer for plant-based enthusiasts! These crispy, flavorful bites are packed with sautéed onions, bell peppers, and mashed black beans, all wrapped in a warm corn tortilla.

With a sprinkle of vegan cheese and a dash of cayenne pepper, these taquitos are sure to become a favorite snack or meal.

Ingredients

• 1 cup cooked black beans
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 minced garlic clove
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 6 corn tortillas
• 1/4 cup vegan shredded cheese (optional)
• Chopped fresh cilantro, for garnish

Instructions

Preheat your oven to 400°F (200°C). In a large skillet, heat a tablespoon of oil over medium-high heat.

Add the diced onion and bell pepper and sauté for about 5 minutes, or until they’re tender.

Add the minced garlic and cook for another minute, stirring constantly to avoid burning. In a large bowl, mash the black beans using a fork or a potato masher.

Add the cooked onion and bell pepper mixture, cumin, paprika, and cayenne pepper (if using) to the bowl with the mashed black beans.

Season with salt and pepper to taste. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

This will make them more pliable and easier to roll.

Spoon about 1/4 cup of the black bean mixture onto the center of a tortilla, leaving a small border around the edges. If using, sprinkle a pinch of vegan shredded cheese on top of the filling.

Roll the tortilla tightly but gently, and repeat with the remaining tortillas and filling.

Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper. Brush the tops with a little oil and sprinkle with a pinch of salt.

Bake in the preheated oven for 15-20 minutes, or until crispy and golden brown.

Remove the taquitos from the oven and garnish with chopped fresh cilantro. Serve hot and enjoy!

Notes

For the filling, you can customize the level of heat to your liking by adding more or less cayenne pepper.

If you don’t have paprika, you can substitute with chili powder.

When rolling the taquitos, make sure to apply gentle pressure to avoid breaking the tortillas.

You can also use a little water to help the tortillas stick together if needed.

If you want an extra crunchy exterior, you can broil the taquitos for an additional 2-3 minutes after baking.

Just keep an eye on them to prevent burning.

You can also make these taquitos ahead of time and store them in an airtight container in the fridge for up to 2 days or freeze for up to 2 months.

Simply bake or pan-fry them when you’re ready to serve.

For a fun twist, serve the taquitos with your favorite dipping sauce, such as salsa, guacamole, or cashew sour cream.

Nutrional Value

• Calories: 220
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 200mg
• Total Carbohydrates: 32g
• Dietary Fiber: 6g
• Sugars: 6g
• Protein: 8g