Vegan Taquitos
Delicious, crispy Vegan Taquitos made with wholesome ingredients like black beans, corn, and fresh vegetables, perfect for a quick meal or snack.
Ingredients
Taquito Fillings
- 1 can Canned black beans Rinsed and drained
- 1 cup Corn kernels Can use fresh or canned
- 1 cup Chopped bell peppers Any color bell pepper
- 1/2 cup Chopped onions Onion of choice
- 1 tablespoon Lime juice Fresh lime juice recommended
- 1/4 cup Fresh cilantro Chopped
Spices
- 1 teaspoon Cumin Ground cumin
- 1 teaspoon Chili powder Adjust to taste
Other
- 8 pieces Corn tortillas Gluten-free if necessary
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the black beans, corn, bell peppers, onions, cumin, chili powder, lime juice, and cilantro.
Assembly
- Take a corn tortilla, spoon some of the filling onto it, and roll it tightly.
- Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper.
Baking
- Bake for 15-20 minutes or until they’re crispy and golden.
Serving
- Serve alongside your favorite salsa, guacamole, or tangy coconut yogurt for dipping.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) until heated through. You can freeze them wrapped individually in a freezer-safe bag.