These vegan taquitos will become a staple dish in your house, just try them! They are deliciously crunchy and full of goodness.

Welcome back to Cool Beans! Beans and pulses often get a bad rep, but they are invaluable if you follow a plant-based lifestyle. Beans are such a great source of protein, as well as a healthy source of dietary fiber. We’ve already paid tribute to white beans, chickpeas, edamame, and lentils. Now it’s time to honor black beans with these amazing vegan taquitos!

Vegan Taquitos

Why You’ll Love This Recipe

  • The best thing about taquitos is that they are so easy to eat! It also makes them a great work lunch because you don’t need any utensils to eat them.
  • You can meal prep this recipe with ease. When it’s time to enjoy your vegan taquitos, you can just crisp them up in the oven or air fryer.
  • As it comes, this recipe is entirely gluten-free!
  • Although this recipe has several components, it’s easier than you think! A great dish for ambitious beginner cooks.

How to Make This Recipe

To make the “mince”, add walnuts and sundried tomatoes into a food processor. Process to fine and set aside.

Heat a non-stick pan over medium heat. Add onions, along with a splash of water or broth. Saute for about 5 minutes, until the onions start turning translucent. Add the walnut-tomato mixture, soy sauce, cumin, and paprika. Keep cooking for another 5 minutes.

In a blender or food processor, combine tofu, nutritional yeast, rice flour, garlic, lemon juice, salt, and water. Blend until smooth and transfer into a pan. Add dried parsley and slowly heat the mixture up on medium heat until it thickens. Turn the heat off.

Preheat the oven to 400 F and line a baking sheet with parchment. In the meantime, make the taquitos, add some tofu “cheese” mixture, walnut “mince”, and black beans into the corn tortilla. Carefully wrap the tortilla and lay each taquito on the lined baking sheet, positioning the seam at the bottom.

Brush or spray your taquitos with oil and bake for about 20 minutes until the tortilla shell is crispy. Enjoy!

Hack It!

  • The vegan “mince” used in this recipe is made with walnuts. If you can’t have nuts, you are welcome to use textured soy protein, crumbled tofu, shredded oyster mushrooms, or chopped eggplant instead.
  • The tofu cheese sauce can be made soy-free by subbing cashews for tofu. You should also replace soy sauce with coconut aminos.
  • As well as customizing the filling of your vegan taquitos, you can let your imagination run free with the toppings! Fruit salsa, pickled onions, or guacamole, for example.
  • If you can’t get your hands on corn tortillas, try making these oat tortillas at home!
  • Can you make these vegan taquitos with flour tortillas? Sure! Though technically, they would be called floutas.

Other Recipes You’ll Love

This recipe is actually an exclusive from the PlantYou Planner! The planner has OVER 600 delicious vegan recipes in its database, allowing you to FULLY CUSTOMIZE your weekly menu. As well as creating your own meal plans, you can use pre-approved curated meal plans, and toggle the number of servings to suit the size of your household. Even better, the app generates a grocery list reflecting your selection. How amazing is that?

Do you have many cookbooks? If the idea of getting a vegan cookbook felt intimidating or overwhelming, I strongly suggest you give it another go with the PlantYou Cookbook. The book contains 140+ plant-based recipes, all aimed at beginner cooks and experienced kitchen-dwellers. Each recipe is accompanied by an infographic detailing the ingredients. Perfect for visual learners!

Vegan Taquitos

The Recipe: Vegan Taquitos

These vegan taquitos are PACKED with goodness!
5 from 1 rating

Ingredients

  • 8 corn tortillas
  • 1 cup black beans

For the vegan "mince"

  • 1 cup walnuts
  • ½ cup sun dried tomatoes
  • ½ red onion, finely diced
  • ½ tsp cumin
  • ½ tsp paprika
  • 2 tbsp tamari soy sauce

For the vegan "cheese" sauce

  • 3 oz firm tofu
  • 2 tbsp nutritional yeast
  • 1 tbsp rice flour
  • 2 tbsp lemon juice
  • 1 garlic clove
  • ½ tsp salt
  • ½ cup water
  • 1 tbsp dried parsley

Equipment

  • chopping board
  • knife
  • Food Processor
  • Non-stick frying pan
  • Sheet pan
  • baking parchment

Instructions 

  • To make the "mince", add walnuts and sundried tomatoes into a food processor. Process to fine and set aside.
  • Heat a non-stick pan over medium heat. Add onions, along with a splash of water or broth. Saute for about 5 minutes, until the onions start turning translucent. Add the walnut-tomato mixture, soy sauce, cumin, and paprika. Keep cooking for another 5 minutes.
  • In a blender or food processor, combine tofu, nutritional yeast, rice flour, garlic, lemon juice, salt, and water. Blend until smooth and transfer into a pan. Add dried parsley and slowly heat the mixture up on medium heat until it thickens. Turn the heat off.
  • Preheat the oven to 400 F and line a baking sheet with parchment.
  • To make the taquitos, add some tofu "cheese" mixture, walnut "mince", and black beans into the corn tortilla. Carefully wrap the tortilla and lay each taquito on the lined baking sheet, positioning the seam at the bottom.
  • Brush or spray your taquitos with oil and bake for about 20 minutes until the tortilla shell is crispy. Enjoy!
Calories: 451.9kcal, Carbohydrates: 51.6g, Protein: 18.4g, Fat: 22.4g, Saturated Fat: 2.3g, Polyunsaturated Fat: 15.4g, Monounsaturated Fat: 3.4g, Sodium: 838.3mg, Potassium: 995.5mg, Fiber: 12.3g, Sugar: 7.5g, Vitamin A: 162.6IU, Vitamin C: 11.4mg, Calcium: 140.2mg, Iron: 4.7mg