Description
A delicious and crispy vegan taquitos recipe filled with black beans, corn, and bell peppers, perfect for snacks or main dishes.
Ingredients
- Corn tortillas: 10 small (about 6 inches in diameter)
- Black beans: 1 can (15 oz), drained and rinsed
- Corn: 1 cup (fresh, frozen, or canned)
- Bell peppers: 1 cup, diced (any color)
- Onion: 1 small, finely chopped
- Garlic powder: 1 teaspoon
- Cumin: 1 teaspoon
- Chili powder: 1 teaspoon
- Avocado oil: 2 tablespoons (plus more for brushing)
- Fresh cilantro: 1/4 cup, chopped (for garnish)
- Salt: to taste
- Pepper: to taste
Instructions
- Prepare the filling by combining black beans, corn, bell peppers, onion, garlic powder, cumin, chili powder, salt, and pepper in a bowl.
- Warm the corn tortillas to make them easier to roll.
- Assemble the taquitos by placing filling on one edge of the tortilla and rolling it tightly.
- Brush the tops of the taquitos with avocado oil and bake in a preheated oven at 425°F (220°C) for 20-25 minutes, flipping halfway through.
- Serve warm, garnished with fresh cilantro and your favorite dipping sauces.
Notes
- Use fresh corn tortillas for best results.
- Adjust spices in the filling to your taste.
- For extra crispiness, ensure taquitos are not overcrowded on the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan taquitos, crispy taquitos, Mexican recipe, plant-based snack