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    Home » Recipes » Main Dishes

    Vegan Black Bean Taquitos

    Published on June 5, 2020 by Kate, Updated on October 20, 2022 - 3 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    pinnable graphic: stack of vegan black bean tortillas on a plate with guacamole in the background

    These creamy vegan black bean taquitos are fabulously delicious and so fun to make and eat!

    Perfectly crispy and chewy, you can bake them in the oven for a healthier take on traditional recipes or pan fry them for a slightly more decadent result!

    side overhead view of vegan black bean taquitos stacked on a white plate with guacamole in the background
    Bet you can't stop at just one black bean taquito!

    How to make vegan taquitos:

    Start by adding canned black beans (drained), vegan cream cheese, salsa, and seasonings to food processor (Photo #1).

    (You can also do this in a blender but you'll need to stop/start frequently as the bean mixture is quite thick. Mashing beans with a fork also works.)

    Process until mostly smooth (Photo #2).

    Warm each corn tortilla in a frying pan with a drip of oil taking care to lightly toast each side. (This helps prevent cracking while baking).

    Place 1-2 tablespoons of bean mixture in the center of the tortilla and roll up tightly while still warm and place on pan sprayed or parchment lined baking sheet (Photos #3 & 4).

    collage of four showing ingredients and steps for how to make black bean taquitos: process beans in a blender, stuff taquitos, and roll them up.
    Super simple steps to make taquitos!

    Bake filled taquitos in the oven at 425 degrees Fahrenheit for 10-15 minutes. Let cool a couple of minutes before attempting to move. Serve hot with a side of salsa and guacamole!

    Alternatively, place several rolled taquitos in a frying pan with a tablespoon of cooking oil, rolled side down. Use toothpicks to hold taquito closed if necessary. Cook for several minutes on each side, then transfer to serving dish.

    Enjoy the crispy deliciousness!

    overhead shot showing rolled corn taquito being dipped into guacamole bowl
    I love dipping these vegan taquitos into guacamole!

    More vegan bean recipes to try: Bean Meatballs

    Expert cooking tip to make taquitos with corn tortillas:

    If you prefer a no-oil method, you can warm 2-3 tortillas in the microwave covered with a wet paper towel for about 20 seconds.

    This will help soften the tortilla so that it will roll well, but I find that the tortillas tend to split a bit more in the oven with this method.

    If you prefer a wheat flour tortilla, this step can typically be skipped because they don't crack. But try it with one and then you'll see if you need to warm them first!

    Related recipe: Vegan Buffalo Tofu Nuggets

    Saving for later:

    This recipe only makes about 10-12 taquitos, but I generally double it so there are a few for later!

    These black bean taquitos last in the refrigerator for about 5 days or in the freezer for up to three months. Brush with a little olive oil and re-warm in the oven or in the frying pan.

    Stack of black bean taquitos with corn tortillas

    For a fabulous Mexican meal you could serve with:

    • A side of Vegan Mexican Rice
    • Creamy Vegan Mexican Pasta Salad
    • Chopped salad with Vegan Mexican Caesar Dressing
    • Garnish with Mexican Cabbage Salsa
    • Dip the taquitos in Vegan Nacho Cheese
    • Jackfruit tacos
    • Vegan tamales
    • Best easy guacamole
    • Vegan blender salsa
    • Black bean salad
    • Vegan black bean soup
    • Vegan tofu and black bean tacos

    If you’ve tried this recipe, please let me know how you got on in the comments below - I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    Did you make this recipe? Please click on the stars to rate it below!

    Recipe

    side overhead shot of ends of taquitos stacked in a pyramid shape

    Vegan Black Bean Taquitos

    These creamy vegan black bean taquitos are delicious and easy to make and can be either baked or fried! All the tips you need to make a fabulous authentic meal!
    4.89 from 26 votes
    Print recipe Leave a comment
    Course: Entree
    Cuisine: Mexican
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 10 taquitos
    Calories: 87kcal
    Author: Kate

    Ingredients

    • 12 corn tortillas
    • 1 15 oz canned black beans, drained
    • ¼ cup vegan cream cheese
    • 2 tablespoon salsa
    • 1 teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon ground cumin
    • ½ teaspoon chili powder
    • ¼ teaspoon salt

    Special equipment

    • Small food processor
    • Large baking sheet

    Instructions

    • Start by adding canned black beans (drained), vegan cream cheese, salsa, and seasonings to food processor. (You can also do this in a blender but you'll need to stop/start frequently as the bean mixture is quite thick. Mashing beans with a fork also works.) Process until mostly smooth.
      collage of 2 photos for ingredients for vegan taquitos in a blender: black beans, vegan cream cheese, seasonings
    • Warm each corn tortilla in a frying pan with a drip of oil taking care to lightly toast each side. (This helps prevent cracking while baking). Place 1-2 tablespoons of bean mixture in the center of the tortilla and roll up tightly while still warm and place on pan sprayed or parchment lined baking sheet.
      collage of 2 photos for how to roll up taquitos with vegan bean filling

    Baking Method:

    • Bake filled taquitos in the oven at 425 degrees for 10-15 minutes. Let cool a couple of minutes before attempting to move. Serve hot with a side of salsa and guacamole! 
      rolled up taquitos on a baking sheet

    Saute' Method:

    • Alternatively, place several rolled taquitos in a frying pan with a tablespoon of cooking oil, rolled side down. Use toothpicks to hold taquito closed if necessary. Sauté for several minutes on each side, then transfer to serving dish and saute' the next batch. Enjoy the crispy deliciousness!

    Notes

    If you prefer a no-oil method, you can warm 2-3 tortillas in the microwave covered with a wet paper towel for about 20 seconds. This will help soften the tortilla so that it will roll well, but I find that this method works best if you are planning on pan-frying your taquitos rather than baking. Baked taquitos tend to split open a bit more during baking if microwaved rather than pan toasted.
    These last in the refrigerator for about 5 days or in the freezer for up to three months. Brush with a little olive oil and re-warm in the oven or in the frying pan.
     

    Nutrition

    Calories: 87kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 119mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Vitamin A: 45IU | Calcium: 29mg | Iron: 1mg

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    Reader Interactions

    Comments

      4.89 from 26 votes (25 ratings without comment)

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      Recipe Rating




    1. Mel

      February 13, 2023 at 1:49 am

      Made this a few times now, so good!! Added curry powder most recently, brings it up another level! Thank you for this recipe!

      Reply
    2. Trish

      June 26, 2022 at 2:41 pm

      5 stars
      I made these to weeks ago and everyone loved them so tonight we are having them again. Thanks so much for sharing.

      Reply
      • Kate

        July 11, 2022 at 9:20 pm

        I'm so glad to hear that!! Enjoy!

        Reply

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