vegan taquitos

Vegan baked taquitos with a cheesy potato filling

Easy Baked Potato Taquitos

Yukon Gold Potatoes

tbsp vegan cream cheese

almond milk (unsweetened)

cilantro

tsp kosher salt

flour tortillas

vegan mozzarella cheese

white onion

salsa verde (mild

Start by chopping the potatoes (peel first if desired) and transfer to a large pot. Cover with cold water and add a generous pinch of sea salt. Boil the potatoes for 15 minutes or until fork tender. 

In the meantime, dice the onion, chop the cilantro, and set both aside for now.

Then turn off the heat and drain the water from the potatoes. Add the vegan cream cheese and almond milk to the pot with the potatoes and mash to create a &quot;chunky mashed potatoes&quot; texture. You may want to add an extra tbsp or two of almond milk if needed. Add 1-2 tbsp of the chopped cilantro along with the salt and mix well. Taste to see if it needs more salt and season accordingly. Set aside.

Preheat the oven to 400 degrees. 

Next, warm up the flour tortillas to prevent them from cracking. I do this in the microwave by pilling the tortillas onto a plate and covering them with a clean, damp cloth. Microwave for about 30 seconds. 

Then evenly distribute the potato mixture in the center of 8 flour tortillas, roll, and place onto a baking tray, folded side down to help them stay closed while cooking. Lightly spray the taquitos with cooking spray - like a natural olive oil or coconut oil spray - or brush lightly with oil olive, then top with shredded vegan cheese. 

Bake for 12-15 minutes, then turn the broiler to high and cook for 1-2 more minutes to melt the cheese. To serve, top with salsa verde, a sprinkle of chopped onion and the remaining chopped cilantro. Enjoy!

Vegan taquitos are the perfect snack, lunch or dinner and are so easy to make! Filled with creamy black bean filling and vegan nacho cheese, these are packed with flavor and are such a healthy treat! Serve with guacamole, salsa or

Vegan Taquitos (Air Fryer and Oven)

raw cashews (0.62)

fresh water,

yeast (0.19)

salt (0.03)

tsp smoked paprika (0.05)

onion

red bell pepper (1.29)

avocado oil

black beans (1 can, rinsed and drained) (0.99)

2-3 medium chipotle in adobo (0.18)

tsp ground cumin (0.05)

tortillas (almond flour, chickpea flour, cassava

Start by soaking the cashews in hot water (see tips in post).

Using a small food processor, process the red onion and red bell pepper until finely chopped.

Preheat a skillet, add the avocado oil or olive oil spray and add the veggies. Cook 4-5 minutes.

While veggies are cooking, rinse and drain the black beans.

Add the black beans, chipotle pepper, salt, ground cumin and 2-3 tablespoons of the red bell pepper and red onion mixture to the food processor. Process until mostly smooth.

Once veggies are done cooking, add the rest of the veggies to the black bean mixture and stir them in (no blending.

Drain the cashews and discard the soaking water. Add the cashews, 1/3 cup water, nutritional yeast, salt and smoked paprika to a high speed blender. Blend on high at least 1 minute until smooth.

Take 5-6 of the tortillas and add them to a plate. Cover the plate with a damp paper towel or dish towel. Microwave for 20 seconds to make the tortillas more pliable.

Take one tortilla, add 2-3 tablespoons of the black bean mixture and 1-2 teaspoons of the dairy free nacho cheese to the bottom of the tortilla.

Carefully roll the tortilla, pushing the filling out to the sides to make a tightly formed rolled taco.

Place the tortilla seam side down in the air fryer, repeat with the rest until you fill up the air fryer basket.

Cook at 350F for 7 minutes in the air fryer.

Repeat this process again (microwave tortillas, fill and roll) for the rest of the tortillas. Don&#39;t  make these ahead as they tend to dry out.

Enjoy with guacamole, salsa, or chipotle mayo for dipping.

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

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. 

Switch up Taco Tuesday with oil-free, crunchy vegan taquitos. With various filling choices, tortilla choices, and even two cooking options, this vegan taquito recipe is fabulous, especially for the kids.

Brown lentils (rinsed and picked over)

diced White Onion (diced)

Garlic

Jalapeño de-seeded (diced)

Rotel Fire Roasted Tomatoes with Green Chilies

Organic Vegetable Broth

Vegan Taco Seasoning

lime juice

Chilii powder (sprinkled)

Jalapeños (de-seeded and sliced)

Salsa of choice or hot sauce

Vegan sour cream

Mushroom Chorizo Filling

Potato Taco Filling

Cauliflower Filling

Walnut Taco Filling

Tempeh Taco Filling

Corn tortillas need to be heated in a skillet or microwave to soften them before rolling the taquitos.

Flour tortillas do not need to be heated.

Tortillas

Sauté the onion in a medium-sized saute pan with garlic and jalapeno.

You do not need oil.

The vegetables sweat and produce moisture.

You can always splash with vegetable broth, but don&#39;t waste the fat and calories on oil.

When the onions begin to be translucent, add the lentils and 3 cups of vegetable broth, 1 can of tomatoes, and the seasoning packages, stir, and bring to a boil.

Once boiling, turn the heat down to low and cook, covered for 30 minutes.

After 30 minutes, remove the top of the saute pan, and stir the contents.

Add the next can of tomatoes.

Continue to cook on low, stirring often.

Use the remaining vegetable broth if the mixture appears dry.

The goal is for it to have a thick consistency.

Allow cooling completely before rolling taquitos.

Lentil Taco Meat (or choose one of the other filling options)

Place each tortilla (corn or flour on a flat surface.

Add a small amount of taco filling on one side of the tortilla (about 4 Tablespoons) and tightly roll each tortilla.

Brush each taquito with lime juice and sprinkle with chili powder.

Choose your cooking method: air-frying or baking.

Rolling and cooking the taquitos

Set as many taquitos (fold down) in the base of the air-fryer.

Cook at 400 degrees for 7-10 minutes until crispy.

Remove from the air-fryer and cover to keep warm while the other taquitos cook.

Air Frying

Preheat the oven to 400 degrees

Place a silicone baking mat or parchment paper on a baking sheet.

Lay each taquito fold it down on the baking sheet.

Cook for 20 minutes until crispy.

Baking

These were so good!  I made them exactly as written.  My corn tortillas did break after I rolled them, so I obviously didn't wet them enough, but I'm going to try again.  They still cooked up crispy in the oven, just not pretty.  They do crisp up even more when left to rest for about 4-5 minutes before eating.  Served with cashew sour cream and salsa Verde.  Making them again tomorrow as I have filling left and I want to get my roll down.  Thanks!

Used your amazing recipe (cut in half) with my cup of leftover cooked lentils to make two giant taquitos for us today. Simply started with the onion, jalapeno and garlic, added the cooked lentils and fresh chopped tomatoes with some spices. Absolutely perfect!!!

A delicious, creamy, spicy snack for game day, parties, or anytime. Easy to make them as spicy (or not) as you want. These Vegan Taquitos make a great lunch or dinner too! You can even make them ahead of time and freeze them.

Buffalo Chickpea Vegan Taquitos

(15 oz each) chickpeas (rinsed and drained (or 3 cups cooked chickpeas))

artichoke hearts (frozen

Butternut Mac sauce

Buffalo style hot sauce

Southwest Vegan Ranch Dressing

BEST Guacamole

Preheat your oven to 425°F.

In a large bowl mash the chickpeas with a potato masher or fork. Some larger pieces are ok, but you want the mixture to stick together.

Add the chopped artichoke hearts, Butternut Mac sauce and buffalo style hot sauce and mix to combine.

Scoop about 2 tablespoons of the filling onto each tortilla and roll tightly. Place seam side down on a baking sheet.

Bake 15 to 20 minutes until the tortillas are browning on the edges

Soooooooo this is pretty good. The ranch puts it over the top for sure. I added 1/2 of a jalapeño to my ranch and it’s amazing I love it! I wish I had some avocados to make guacamole because that would also be amazing and also some vegan cashew queso would be really good. I was skeptical about the butternut Mac sauce but was very pleasantly surprised because it was delicious as ever.

Absolutely love these!  My husband and I are slowly adding more plant based meals into our diet and these were amazing!  I saw that you mentioned these could be frozen and then cooked, with our busy weeknight schedules, we were wondering how long these could last in the freezer?  Also, how would you recommend storing them in the freezer?  Airtight container? Freezer paper and freezer bag?
Thanks so much for the amazing recipe!
Also the butternut "cheese" sauce was great with adding a bit of salsa and corn chips!

Made these for my husband and I. My husband, who is the definition of a meat-lover, absolutely loved these. He didn't catch the lack of chicken until I told him. They are absolutely delicious, and our boys loved them too. A new staple in our home.

Made these for my omni friends and everyone enjoyed them.  Used the 1/4c of hot sauce and it was just right!

These are absolutely incredible! This will definitely be a staple in my house. Thank you so much!

I'm legit disappointed. I see in the comments that people can't wait to try this but what about the people who have made it? I followed the recipe exactly and I have to say, I find this quite tasteless. There's no flavor. Too bad

https://content.jwplatform.com/videos/kgsEp9tg.mp4

These Buffalo Chickpea and Artichoke Baked Taquitos are a delicious, creamy, spicy snack for game day, parties, or anytime. They make a great lunch or dinner, too! These dairy free taquitos are baked, not fried, and need absolutely no oil! Use corn tortillas to make them gluten free.

Baked Buffalo Chickpea and Artichoke Vegan Taquitos

Top 6 vegan taquitos recipes from across the web

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

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Easy Baked Potato Taquitos

Vegan Taquitos (Air Fryer and Oven)

Vegan Baked Taquitos

Vegan Taquitos

Vegan Taquitos

Buffalo Chickpea Vegan Taquitos

Top 6 vegan taquitos recipes from across the web

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

Top Tags

Easy Baked Potato Taquitos

Vegan Taquitos (Air Fryer and Oven)

Vegan Baked Taquitos

Vegan Taquitos

Vegan Taquitos

Buffalo Chickpea Vegan Taquitos

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