Heat 1 tablespoon of the olive oil over medium-high heat in a large saucepan and sauté the onion, half of the red bell pepper, and the serrano pepper and cook for about 3 minutes. Add the garlic and sauté for about 1 more minute. Remove from the heat, add in the corn, and set aside.
In a medium-sized bowl, mash the potatoes with a fork or masher, then fold in the sour cream, cream cheese, cheese, and cumin. Season with salt and pepper, to taste. Stir in 1/3 of the scallions and add to the corn-pepper mixture. Keep warm.
In a small pan, heat the remaining olive oil over medium heat. Add the remaining red bell peppers and sauté briefly. Stir in 1/3 more of the scallions, and then the tomatillos. Simmer for 5-6 minutes, then purée in a blender (be very careful blending hot liquids) and keep warm.
Preheat the oven to 250 degrees and put a cooling rack on a baking sheet pan.
Heat the oil to 350 degrees in a large deep skillet. Be sure to have the tortillas, beans, potato mixture, sliced avocado, and some toothpicks ready to go. Also, line a plate with paper towels for draining.
Put a tortilla on a flat, dry work surface. Lay about 3 tablespoons of the black beans along one side. Top with about 1/3 cup of the potato mixture and avocado. Don’t overstuff or the flauta will fall apart.
Roll tightly, burrito-style, and seal with a toothpick. The best way to seal it is as though you are pinning fabric with a straight pin, where both the tip and the end are exposed. Do this where the sides of the tortilla overlap. Once rolled, it should look like a fat cigar that’s open on both sides. Set aside and repeat with remaining ingredients.
When all are assembled, check the oil temperature and gently add them to the pan, maximum 4 at a time. Do not crowd. Turn frequently and be careful not to burn as they cook quickly. Drain on paper towel lined plate and remove the toothpicks. Keep warm in the oven on the cooling rack.
Put 1/4 cup of the tomatillo sauce on a plate, lay the flautas down then top with cheese, scallions, and cilantro.
Vegan Taquitos (Easy & Baked)
These homemade vegan taquitos are the best because they are healthy, plant based, crispy, made with black beans, and so easy to make! In addition, they are baked, quick, gluten free and perfect as a snack or a meal!
You can use any filling such as chickpeas, sweet potatoes, or jackfruit but I like keeping it simple with black beans. This vegan taquitos recipe is perfect for gatherings or you can freeze them for meal prep!
I love Mexican food as you can tell from my jackfruit tacos, tamales, burritos, vegan buffalo cauliflower tacos and burrito bowls so this dish is another favorite. You can top them with homemade hot sauce and also dip them in avocado crema!
Before we jump into the recipe, let's talk about how you can customize it and learn some tips.
Taquitos are best when fried because they retain their shape. Also, they taste so much better when fried.
However, I prefer baking them because they are healthier that way. They can be very crispy and delicious when baked. All I have to do is lightly brush them with oil on the outside and bake them in the oven.
Air-fired or baked, these vegan taquitos offer a choice of six different fillings. Topped with guacamole, salsa, and my favorite Vegan Southwest Dressing, these crunchy treats are a family favorite.
How to Make Vegan Taquitos
- Make the creamy filling by combining heated vegan cream cheese with salsa ingredients, like onions, lime juice, taco seasoning, and more.
- Cut vegan chicken strips into thin slices and add it to the creamy filling.
- Warm tortillas until they’re soft and pliable.
- Add a bit of the filling to a warmed tortilla, spreading it out in a line across the tortilla. Top with a little bit of vegan cheese.
- Roll the tortilla tightly, placing it seam-side down in a prepared pan. Repeat with remaining tortillas
- Bake the pan of taquitos for 15 to 20 minutes, until the tortillas are crisp and browned on the edges.
- Make the avocado dipping sauce by adding cubed avocado to a small bowl with some reserved creamy filling. Stir it and add more lime juice if it’s too thick.
- Remove the pan from the oven and allow to cool for a few minutes and then serve warm with the dipping sauce.
Some vegan chicken products are not as firm straight from the freezer. If your thawed chicken strips feel very soft, they should be cooked in a skillet over medium heat for a few minutes. Then allow them to cool and cut them into strips.
HOW TO MAKE AIR-FRIED TAQUITOS
Similar to the baked version, the vegan taquitos are rolled and also brushed with lime juice and sprinkled with chili powder. But instead of being placed on a silicone baking mat on a baking sheet, the taquitos are placed in the base of the air-fryer.
BENEFITS TO AIR-FRYING
NEGATIVES TO AIR-FRYING
Vegan Southwest Dressing, homemade guacamole, jalapeños and lime wedges.
OTHER POPULAR TOPPINGS FOR VEGAN TAQUITOS
The next time you consider Taco Tuesday, think about making taquitos instead. Not only are they crunchy, vegan taquitos are a fabulous way to get the kids excited about a plant-based meal.
Vegan Chick’n Flautas Ahogadas
It has been way too long since I’ve posted a recipe to the blog, but as promised, we are back to our regular weekly postings, and I am so excited to finish this year off with all the recipes you’ve been asking for!
First up, my version of vegan flautas ahogadas. Ya’ll have been patiently waiting for this and I am so excited to finally be posting it!
As many of you know, my wife Ashlee and I live in a city that is deeply rooted in Hispanic culture and cuisine, so this recipe is especially dear to us. While my version of Flautas is not necessarily “traditional”, it’s an ode to my love of Mexican cuisine, and a fun twist on the classic recipe – like my vegan tortilla soup and vegan elotes!
Grab a drink and let’s get to cooking vegan flautas!
Now, I know there’s a lot of debate on whether “rolled tacos” are called Taquitos or Flautas. I used to think Taquitos were made with corn tortillas, and Flautas were made with flour tortillas. Contrary to my belief, that’s not the case at all. After some research, I learned that the word, taquito traslates to “small taco”, and flauta traslates to “flute”, so technically, you can call these little babies a taquito or a flauta, regardless of the tortilla you use – although I believe corn tortillas are generally used in most recipes.
Flautas Ahogadas roughly translates to “drowned flutes”, and that is exactly what we are making today! Our vegan flautas are served in tomatillo verde sauce (similar to the sauce we make as the base for our Pozole Verde), slathered with vegan crema, and topped with an array of garnishes such as cilantro and red onion. The idea for flautas ahogadas is to slather each bite with our delicous sauce as you eat them.
Are you drooling yet?! I know I am.
Contrary to traditional corn tortillas, I used flour because they’re easier to roll and I think they are so tasty when fried to perfection!
I hope you all love my vegan flautas ahogadas as much as we do! If you give these a try, make sure to snap a photo and tag us on Instagram at @eat_figs_not_pigs. I absolutely love seeing your recreations of our recipes!
Baked Taquitos with Cauliflower and Black Bean Filling
It may sound bizarre if you’ve never tried it, but my favorite ingredient for creating a meaty taco-like filling is actually cauliflower. By pulverizing a head of cauliflower in a food processor into small bits, and then sautéing it with some spices, shallots, beans, and corn, you have a super-delicious filling that has both the flavor and texture of taco filling.
But the fun doesn’t stop there, because then we’re going to roll this filling into corn tortillas and bake them into taquitos! To be honest, I was shocked at how easy it is to make vegan taquitos. I had horrible images of broken tortillas cracking and unraveling into a mess, but if you follow the process below, it’s incredibly easy to roll the tortillas. And once they bake, they set into their shape for the perfect crispy snacks:
Makes 8 taquitos
- 1/2 head cauliflower
- 15 oz can black beans
- 1 tablespoon olive oil
- 2 shallots
- 1 cup corn kernels
- 1 small chili (optional)
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons chili powder blend
- 8 small corn tortillas
- 3-4 sprigs cilantro
- lettuce, for serving
- Blended raw cashews (garnish)
In a food processor combine about half of a large head of cauliflower, broken into bits, along with 1 15 oz can of black beans and pulse 10-15 times until you have small, uniform “grains” of cauliflower and beans. Set this aside for a moment.
In a large skillet, heat a tablespoon of olive oil and throw in two minced shallots. Allow these to caramelize for about 5 minutes over medium heat. Then, pour in the cauliflower/bean mixture along with a cup of (fresh or frozen) corn kernels and an optional minced chili pepper (jalapeño, anaheim, etc.). Also, begin adding spices. Start with the amounts listed and then use your own taste as a guide for increasing the amounts. Give this about 15 minutes to simmer and reduce into a tasty taco filling, stirring occasionally.
Before finishing, be sure to taste and adjust the spices to your preference. If it’s too bitter, a bit more salt will help. Too bland, more chili powder or smoked paprika.
Preheat the oven to 325º F
Filling and rolling the tortillas into taquitos is surprisingly easy and fool-proof if you do it correctly. The secret is to warm each tortilla in the microwave for 15 seconds. This will soften the tortilla until it’s as bendable as paper. Then add a few tablespoons of filling lengthwise and roll as tightly as possible. Place seam-side down on a baking sheet and repeat with the other 7. I recommend warming each tortilla individually because they cool/stiffen too quickly and will be more likely to crack.
With all 8 tortillas on the baking sheet, pop them in a 325º oven for about 20 minutes. This is where the magic happens: the filling firms up while the tortillas harden so they don’t unravel when serving. When the outside of the tortillas feel crispy and are slightly more brown, remove from the oven and allow to cool before serving on a bed of lettuce, garnished with cilantro, salsa, guacamole, and/or some cashews that have been pulverized in a blender for a cheese-like topping. They also make excellent leftovers if wrapped in foil and stored in the fridge for up to two days.
Easy Delicous Vegan Taquitos (Baked Veggie Flautas)
These Vegan Baked Taquitos is a really simple to create, so delicious and this gluten-free. All these meat-free flautas are full of a hearty veggie mix that’s bursting with taste. Enjoy this easy rolled taco recipe for a dinner or side dish!
You may be wondering what is the distinction between taquito and small wrapped taco along with flauta? Both of them are filled with meat, beef, chicken, and cheese) rolled and possibly fried or roasted.
Both are usually made out of corn-tortillas. Nevertheless taquitos are briefer. The shape differs, flautas are skinnier and like a flute.
This recipe could be made with wheat tortillas or corn-tortillas. I really make my own homemade tortillas which contain corn or wheat-flour.
Recipe Note for Vegan Taquitos
- It is possible to create the vegetable filling ahead of time and keep it in the fridge for 1-2 days.
- You can store leftover veggie-taquitos covered in the refrigerator for 3-days or freeze in zip-lock-bags for as many as 2-months.
- If you are not a fan of peas, just use beans or chickpeas to include healthful plant-based protein into vegan taquitos.
- It is possible to use vegan ground-beef, as a meat replacement if you want. Simply fry it with the onion in a pan.
- You are able to include more healthy vegetables also like sweet potato, peppers, mushrooms or zucchini.
- Desire them extra more crispy? Pan-fry that the taquitos with a few oil rather than baking!
- Dip in sour cream or guacamole, salsa, vegan queso and I often serve them with easy-vegan cheese-sauce.
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.
Please, if you recreate this Easy Delicous Vegan Taquitos Recipe, don’t forget to give me star rate or comment below. Thanks!
Roasted Tomatillo Salsa
This easy recipe for Roasted Tomatillo Salsa Verde is packed with flavor and creaminess thanks to roasted tomatillos, onion and jalapeños! Learn how to make homemade roasted tomatillo salsa to serve with chips, tacos, enchiladas and more. Whole30, paleo, vegan, and gluten-free.
Tomatillo Salsa Verde recipe to make with our tomatillos (plus it freezes great for preserving) but I wanted to make a Tomatillo Salsa that was creamy, thick but not too thick and very tasty.