Vegan Taquitos

5 from 1 vote

These amazing vegan taquitos make for such a delicious meal your whole family will love! They feature a black bean and vegetable filling, a cheesy vegan cashew cream sauce and crispy tortillas. Plus, they are baked in the oven (not fried) for a healthier recipe. 100% vegan, dairy-free and can be made gluten-free too.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, dinner

Cuisine: Mexican inspired

Keyword: healthy, taco, Vegan, vegetarian

Servings: taquitos

Calories: 198kcal

Author: Jessica Laroche

Equipment

Blender
Large pan
Baking sheet
Parchment paper

Ingredients

10-12 small tortillas I used wheat soft tacos, street taco size
1 onion diced
1 green bell pepper diced
3 cloves of garlic crushed
1 tsp chili powder
1 tsp dried oregano
½ tsp cumin powder
¾ cup fresh tomatoes diced
15 oz black beans rinsed and drained
½ lime juiced
¼ cup cashew cream (see recipe below)
salt to taste

For the cheesy cashew cream

¾ cup raw cashews soaked
1 tbsp nutritional yeast
¼ tsp salt
½ lime juiced
½ cup water

To serve (choose your favorite)

the rest of the cashew cream
pico de gallo or salsa
cilantro
guacamole

Instructions

Start by making the cashew cream: soak the cashews in cold water overnight or in boiling water for 15 minutes. Then, drain well and transfer to a blender. Add the nutritional yeast, lime juice, salt and water and blend until smooth (take a few breaks to scrape the walls and blend again). Set aside.
Pre-heat the oven to 400ºF and line a baking sheet with parchment paper.
Rinse and drain the black beans and then, mash about half of them (I use a fork and a plate). Set aside.
Warm up a large non-stick pan with a little oil. Then, add the onions, green bell pepper and a pinch of salt and cook for about 5 minutes. Then, add the spices (chili powder, cumin and oregano) and garlic and cook for one more minute while stirring.
Then, add the tomatoes, lime juice and black beans (both whole and mashed) to the pan. Stir well and cook for another 7-8 minutes stirring often on low-medium heat (it should become creamy or pasty, but not saucy or watery). Then, add a ¼ cup of the cashew cream (keep the rest for serving and dipping), stir to incorporate and remove from the heat.
Lay a tortilla over a clean surface and scoop about 2 heaping tablespoons on the bottom half, then roll the tortilla all the way up. Transfer over the prepared baking sheet with the seam down. Keep going with the rest of the filling, you should be able to make 10-12 taquitos.
Spray some oil over the taquitos for a crispier result, but this is optional. Then, bake for about 13-15 minutes or until golden brown.
Serve warm garnished with the remaining of the cheesy cashew cream, some salsa or pico de gallo and cilantro over.

Video

Notes

Storage: these taquitos are best when just baked (they are crispier), but they also make for great leftovers. Just keep them in an air-tight container in the fridge for up top 3-4 days and reheat in the oven at 400º (mini toaster oven are great for this) until warmed through. You can also use the microwave, although they won't be as crispy in that case.
You can use other ingredients in the filling such as lentils, mushrooms, zucchini or leafy greens and feel free to add different spices, such as cayenne pepper and chipotle pepper.
Other garnishing ingredients include: cucumber pico de gallo, diced avocado, red onion, hot sauce, avocado lime crema, jalapeño, etc. See blog post for more ideas!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition