Crispy Vegan Taquitos – Better Than Takeout
Vegan Taquitos are crispy, golden, and packed with flavor. After making these many times, I’ve perfected the trick to keep them crispy and prevent sogginess. Start with my Tropical Mango Cookies for a sweet treat afterwards. If you love recipes like this, you’ll also enjoy Tropical Mango Cookies and Pineapple Mascarpone Upside-Down Mini Cakes.
Why This Crispy Vegan Taquitos – Better Than Takeout Is Pure Comfort
- Crispy on the outside, tender on the inside
- Packed with flavor from the homemade filling
- Easy to make and better than takeout
What You'll Need for Crispy Vegan Taquitos – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Corn tortillas
- Black beans
- Corn
- Onion
- Garlic
- Jalapeño
- Cumin
- Chili powder
- Salt
- Lime juice
- Avocado
- Cilantro
- Optional: Salsa
- Optional: Guacamole
- Optional: Vegan sour cream
đź“ť Ingredient Notes
- Corn tortillas: Use small, soft corn tortillas for best results.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect crispiness → See on Amazon
- Food processor — Quickly blends the filling ingredients → See on Amazon
How to Make Crispy Vegan Taquitos – Better Than Takeout
- Prepare the filling: Sauté onion, garlic, and jalapeño. Add black beans, corn, cumin, chili powder, and lime juice. Blend until smooth.
- Assemble the taquitos: Warm the tortillas, spread filling, roll tightly, and secure with toothpicks.
- Fry the taquitos: Heat oil in a skillet, fry taquitos until crispy and golden, about 2-3 minutes per side.
- Serve: Drain on paper towels, remove toothpicks, and serve with your favorite toppings.
Cook's Tips for Perfect Crispy Vegan Taquitos – Better Than Takeout
- : Warm the tortillas in a dry skillet before filling to prevent breaking.
- Common mistake and fix: To prevent soggy taquitos, don't overcrowd the skillet and fry in batches.
- : For a healthier option, bake the taquitos at 400°F (200°C) for 15-20 minutes, flipping halfway.
Storing & Reheating Crispy Vegan Taquitos – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover taquitos in an airtight container for up to 3 days. Make-ahead tip: Prepare the filling up to 2 days ahead. Assemble taquitos up to 1 day ahead.
Freezing Crispy Vegan Taquitos – Better Than Takeout
Freeze uncooked taquitos for up to 2 months. Fry from frozen, adding 1-2 minutes to cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in a dry skillet.
Recipe Notes
- Chef tip: For a spicier version, add more jalapeño or serve with hot sauce.
- Best substitution: Use canned black beans and frozen corn for convenience.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If taquitos are breaking, use smaller tortillas or make the filling thicker by adding less liquid.
Want to level up this recipe?
Tongs — Easily flip and remove taquitos from the hot oil → Check price on Amazon
Crispy Vegan Taquitos – Better Than Takeout
Ingredients
Main Ingredients
- Corn tortillas
- Black beans
- Corn
- Onion
- Garlic
- Jalapeño
Seasonings
- Cumin
- Chili powder
- Salt
- Lime juice
- Avocado
- Cilantro
Optional Toppings
- Salsa
- Guacamole
- Vegan sour cream
Instructions
- Prepare the filling: Sauté onion, garlic, and jalapeño. Add black beans, corn, cumin, chili powder, and lime juice. Blend until smooth.
- Assemble the taquitos: Warm the tortillas, spread filling, roll tightly, and secure with toothpicks.
- Fry the taquitos: Heat oil in a skillet, fry taquitos until crispy and golden, about 2-3 minutes per side.
- Serve: Drain on paper towels, remove toothpicks, and serve with your favorite toppings.
Notes
- Chef tip: For a spicier version, add more jalapeño or serve with hot sauce.
- Best substitution: Use canned black beans and frozen corn for convenience.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If taquitos are breaking, use smaller tortillas or make the filling thicker by adding less liquid.
Storage
- Fridge: Store leftover taquitos in an airtight container for up to 3 days.
- Freezer: Freeze uncooked taquitos for up to 2 months. Fry from frozen, adding 1-2 minutes to cooking time.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in a dry skillet.
- Make ahead: Prepare the filling up to 2 days ahead. Assemble taquitos up to 1 day ahead.
Nutrition Per Serving
- Calories: 120
- Protein: 4g
- Fat: 4.5g
- Carbs: 18g
- Fiber: 3.5g
- Sugar: 1.5g
- Sodium: 300mg
- Cholesterol: 0mg
- Sat. Fat: 0.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Vegan Taquitos – Better Than Takeout FAQs
Yes, see the storage notes for make-ahead tips.
To prevent soggy taquitos, don't overcrowd the skillet and fry in batches.
Yes, cook at 375°F (190°C) for 10-12 minutes, flipping halfway.
Reheat in the oven at 350°F (180°C) for 10-15 minutes.
Yes, freeze uncooked taquitos for up to 2 months. Fry from frozen, adding 1-2 minutes to cooking time.
A Warm Final Note
I can’t wait for you to try Crispy Vegan Taquitos – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
