When it comes to crowd-pleasing snacks or quick weeknight meals, taquitos are a hands-down favorite. These plant-based taquitos are the perfect marriage of crispy texture and mouthwatering flavor, all while being entirely vegan. Whether you’re hosting a game night, meal-prepping for the week, or satisfying a late-night craving, this recipe delivers. Packed with hearty ingredients like sweet potatoes, black beans, lentils, and an aromatic blend of spices, these veggie taquitos are nutritious, satisfying, and versatile.
In this article, we’ll walk you through a foolproof recipe for vegan taquitos baked to golden perfection. You’ll also discover creative filling ideas, tips for achieving that signature crunch, and how these vegetarian staples can be a game-changer for your kitchen.
Why Choose Vegan Taquitos?
Taquitos have their roots in Mexican cuisine, traditionally made with meat fillings and deep-fried to crispy perfection. However, this plant-based version skips the meat and frying oil without sacrificing flavor or texture. Using wholesome, nutrient-dense ingredients like sweet potatoes, beans, and lentils, you can create a filling that’s rich in protein, fiber, and flavor.
Plus, baking instead of frying not only makes these vegan taquitos baked healthier, but it also simplifies the cooking process—no hot oil splatters or greasy cleanup required.
The Magic of Sweet Potato Taquitos
One standout ingredient in this recipe is the humble sweet potato. Its natural sweetness pairs beautifully with smoky spices like paprika and cumin, creating a complex, well-rounded flavor profile. Not to mention, sweet potatoes add a creamy texture that holds the filling together, making these sweet potato taquitos a satisfying bite every time.
Recipe: Crispy Vegan Taquitos
Ingredients:
This recipe makes about 12 taquitos.
For the Filling:
- 2 medium sweet potatoes, peeled and cubed
- 1 cup cooked black beans (or use canned, rinsed and drained)
- 1/2 cup cooked lentils (green or brown)
- 1/2 cup finely chopped red onion
- 1/2 cup diced bell pepper (any color)
- 1/2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder (optional, for heat)
- Salt and black pepper, to taste
- 1/4 cup chopped fresh cilantro (optional)
For Assembly:
- 12 small corn or flour tortillas
- Olive oil or spray oil, for brushing
- Fresh lime wedges, for serving
Instructions:
- Prepare the Filling:
- Preheat your oven to 400°F (200°C).
- Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes, or until tender. Let cool slightly.
- In a mixing bowl, mash the roasted sweet potatoes until mostly smooth. Add the black beans, lentils, red onion, bell pepper, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Mix until well combined. If using, stir in fresh cilantro for an herby kick.
- Assemble the Taquitos:
- Warm the tortillas slightly in the microwave or on a dry skillet to make them pliable.
- Spoon 2-3 tablespoons of the filling onto the lower third of each tortilla. Roll the tortilla tightly around the filling and place seam-side down on a baking sheet lined with parchment paper.
- Bake the Taquitos:
- Lightly brush the taquitos with olive oil or spray with oil to help them crisp up.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden and crispy.
- Serve and Enjoy:
- Serve your taquitos vegan with fresh lime wedges, guacamole, salsa, or vegan sour cream for dipping.
Pro Tips for Perfect Taquitos
- Prevent Cracking: To avoid cracking, make sure your tortillas are warm and flexible before rolling. Corn tortillas, in particular, can crack if they’re too cold.
- Achieving Crispy Perfection: Don’t skip the oil brushing step! A light coating of oil is key to getting that crispy exterior without frying.
- Make Ahead: The filling can be made up to two days in advance. Store it in an airtight container in the fridge for easy assembly.
- Freezer-Friendly: These vegetarian staples are perfect for freezing. Assemble the taquitos, place them on a baking sheet, and freeze until solid. Transfer to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the cooking time.
Variations on Vegan Taquitos
One of the best things about taquitos is their versatility. Here are some fun ways to switch things up:
- Bean Taquitos: Swap the lentils for refried beans or add extra black beans for a double dose of plant-based protein.
- Cheesy Vegan Taquitos: Add a sprinkle of vegan shredded cheese to the filling for a gooey, indulgent twist.
- Spicy Taquitos: Add diced jalapeños or a pinch of cayenne pepper to the filling for extra heat.
- Vegetable-Packed Taquitos: Incorporate finely chopped zucchini, spinach, or corn into the filling for even more veggie goodness.
Why These Taquitos are a Vegetarian Staple
With their hearty fillings, bold flavors, and satisfying crunch, these lentil taquitos are more than just a snack—they’re a versatile, protein-packed meal. Perfect for meal prep, they’re a lifesaver on busy days when you want something quick and wholesome. Plus, the ingredient list is highly customizable, allowing you to use whatever you have on hand.
Serving Suggestions
These veggie taquitos shine on their own, but they pair beautifully with a variety of sides and dips. Try them with:
- Guacamole: The creamy avocado balances the crispy taquitos perfectly.
- Salsa Verde: A tangy, slightly spicy tomatillo-based salsa elevates the flavor.
- Rice and Beans: For a complete meal, serve your taquitos with a side of Mexican rice and refried beans.
Final Thoughts
These plant-based taquitos are proof that comfort food can be both delicious and nourishing. By swapping traditional fillings for wholesome ingredients like sweet potatoes, beans, and lentils, you’ll enjoy all the flavors of classic taquitos with none of the guilt. Whether baked to golden perfection or customized to suit your tastes, these taquitos vegan are a guaranteed hit.
So, grab your tortillas, get rolling, and prepare to impress with this irresistible take on a Mexican favorite!
