plant based taquitos

Baked vegan taquitos are packed with hidden veggies in rolled taco form! The perfect plant-based dinner to make with your family. Whole food plant based, oil-free, and WHOA so tasty!

Vegan Baked Taquitos

Vegan Ground Beef (ingredients listed below)

corn tortillas

cauliflower

mushrooms

carrots,

onion,

garlic cloves,

raw pepitas (shelled pumpkin seeds), or walnuts

tomatoes

Mexican Cauliflower Rice

Savory Cashew Cream

Guacamole

Pico de Gallo or other salsa

Preheat the oven to 425F.

In a food processor fitted with the s-blade, pulse the pepitas and sun-dried tomatoes until they are finely crumbled and no large pieces remain. Set aside to a small bowl.

Using the shredding blade for the food processor, shred the cauliflower, mushrooms, onion, garlic, and carrots.

Heat a large, deep skillet to high heat.

Add the shredded vegetable mixture and cook until all of the vegetables are soft and the cauliflower is no longer white and opaque, about 8-10 minutes. If any liquid remains in the pan, continue cooking until it has evaporated and the mixture seems somewhat dried out and not mushy.

Reduce the heat to low and add the pepita/sun-dried tomato mixture. Cook for 1-2 minutes, stirring to combine and warm through.

Set aside 2 cups and transfer the rest to the fridge or freezer for future meals. (see notes for options)

Add the reserved mixture back into the pan and add the taco seasoning along with a 1/2 cup of water.

Bring to a boil, then reduce to a simmer for 2-3 minutes.

Add the refried beans and stir to combine.

Warm the corn tortillas until soft and pliable. I like to wrap them in a clean kitchen towel dampened on all sides with a bit of water, then microwave for 2 minutes. The towel will be hot so use a hot pad to remove it from the microwave.

Using a small cookie scoop or spoon, measure about two tablespoons of filling onto a tortilla, then roll up tightly, pushing the filling to each edge as you go. Place seam side down on a large rimmed sheet pan. Repeat with the remaining tortillas and filling.

Bake at 425F for 20 minutes, or until slightly browned and crispy. Check at the 10- and 15-minute marks to make sure they are not browning too quickly.

Serve warm with your favorite dips such as cashew cream, guacamole, salsa. Mexican Cauliflower Rice makes the perfect side dish.

Make the Vegan Ground Beef

A delicious and wholesome recipe featuring classic Mexican flavors and providing all the nutrients you need in a meal.

Vegan Taquitos

onion

garlic (minced)

roma tomato (diced)

jalapeno (diced)

corn

block extra firm tofu (grated)

oz black beans

vegan yogurt (unsweetened)

lime juiced

salsa

tbsp chili powder

tbsp cumin

paprika

garlic powder

salt

green goddess dressing (optional)

yogurt (unsweetened)

pico de gallo

Add the onion and garlic to a pan over medium heat, with a tablespoon of olive oil, if desired. Saute until the onion is translucent, approximately 3 minutes. 

Add the tomato, jalapeño, corn, grated tofu and black beans to the pan, along with the spices. Saute until fragrant, approximately 5 minutes.

Add in the vegan yogurt, lime juice, and salsa, and mix until everything is combined. 

Divide the filling into the centre of the mini tortillas, then roll into your “taquitos”. 

Transfer to a casserole dish, and bake for 12 to 15 minutes, until browned. Serve with vegan goddess dressing, vegan yogurt for drizzling, and pico de gallo optional. 

Filled with seasoned black beans and melty cheese, these crispy black bean taquitos are the perfect snack for get-togethers and game days!

Black Bean Taquitos

black beans, drained

garlic

chipotle in adobo sauce, (optional)

each: ground cumin, (garlic powder, ancho chili powder)

kosher salt, (plus more for garnish)

corn tortillas, warmed

vegan cheddar shreds

Vegetable oil, (for frying)

Shredded cabbage, (for garnish, optional)

Pico de Gallo, (for garnish, optional)

Place the black beans, garlic, chipotle pepper, and seasonings in a food processor, and pulse until smooth. Taste and adjust seasonings, if necessary.

Spread about 1 tablespoon of the black bean mixture into each tortilla, sprinkle some of the cheese shreds on top of the beans and roll tightly upwards. Continue with the remaining black bean mixture and tortillas.

Heat a couple tablespoons of the oil in a large nonstick skillet over medium heat. Once the oil is hot, working in batches, fry the taquitos seam side down, until golden and crispy, 2 to 3 minutes per side. Transfer the taquitos to a paper-towel lined plate to drain of excess oil.

Repeat the process in batches, adding a more oil to the skillet when needed, until all the filling has been used (about 12 to 15 taquitos).

Garnish with shredded cabbage, pico de gallo, and enjoy!

Top 3 plant based taquitos recipes from across the web

The most viewed plant based taquitos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Vegan Baked Taquitos

Vegan Taquitos

Black Bean Taquitos

Top 3 plant based taquitos recipes from across the web

The most viewed plant based taquitos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Baked Taquitos

Vegan Taquitos

Black Bean Taquitos

The most viewed plant based taquitos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine