These crunchy Vegan Taquitos are the perfect anytime snack! They're easy to make and everyone loves them! Corn tortillas are stuffed with delicious black beans and corn and then baked in the oven for a healthy crunchy snack!
Wrap the corn tortillas in foil and place in the oven to warm up. They don’t need to be super hot, only enough to loosen up the tortillas so they don’t break when you roll.
10 corn tortillas
Mix the mashed beans with taco seasoning. Add salt and pepper to taste.
1 can black beans, 1 tablespoon taco seasoning, Salt and pepper to taste
Line your baking sheet with parchment paper lightly sprayed with oil. Set up your workstation with the mise en place to make the taquitos.
When tortillas are warm, remove the package from the oven. Remove the number of tortillas your workspace allows you to layout (4-6 at a time is best). Keep the remaining tortillas wrapped to hold in the heat while you work.
Spread each tortilla with about 1 tablespoon of black bean mixture.
Lightly sprinkle cilantro, diced red onion and corn over the top of the beans.
¼ cup cilantro, ⅓ cup red onion, ½ cup frozen corn
Roll up the tortillas tightly and place seam side down on the baking sheet tray. They can be relatively close together.
Repeat with the remaining tortillas until all taquitos are prepared.
Brush the tops of the taquitos with the oil and bake in the preheated oven for about 20 minutes. Turn them halfway through the cooking and brush with more oil.
1 tablespoon sunflower or canola oil
When ready, remove from the oven and serve up with salsa and guacamole.
½ cup salsa, ½ cup guacamole
Notes
Don't overheat the tortillas when warming them prior to filling. This may make them crack more easily. They simply need to be warm enough to roll without cracking.
Place the vegan taquitos onto the baking sheet with the seam side down. Cooking in this position first, keeps them from coming open or loosening.
Brush the taquitos with oil. This helps the corn tortillas brown more easily in the oven.
Don't overstuff the tortillas with fillings. A little goes a long way when making vegan taquitos. The more filling they have the larger they get in size making them harder to roll and easier to fall apart. Taquitos are generally on the thinner side, similar in size to a cigar.