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

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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

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Course: Entree

Cuisine: Mexican

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: taquitos

Calories: 87kcal

Author: Kate

Ingredients

Special equipment

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.
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.

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!

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

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