Crispy Vegan Taquitos – Better Than Takeout
Make crispy, golden Vegan Taquitos at home that are better than takeout! After making this recipe dozens of times, I’ve discovered the trick to perfectly crispy taquitos every time. The warm, melty cheese and fresh, zesty filling will make your whole family beg for these. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Rhubarb Bars with Cheesecake Swirl and Pineapple Upside Down Sugar Cookies That Delight Every Bite.
Why This Crispy Vegan Taquitos – Better Than Takeout Is Pure Comfort
- Perfectly crispy exterior
- Juicy, flavorful filling
- Easy to make at home
- Better than takeout taste
- Great for meal prepping
What You'll Need for Crispy Vegan Taquitos – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 small corn tortillas
- 1 can black beans
- 1 cup frozen corn
- 1 cup shredded cheese (vegan or regular)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup salsa
- Optional: Avocado
- Optional: Lime wedges
- Optional: Fresh cilantro
- Optional: Sour cream or vegan sour cream
📝 Ingredient Notes
- Tortillas: Use small corn tortillas for authentic taquitos.
- Cheese: Use your favorite shredded cheese. Vegan cheese works great too.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping and mixing the filling. → See on Amazon
- Cast iron skillet — Gives the taquitos a crispy, golden exterior. → See on Amazon
How to Make Crispy Vegan Taquitos – Better Than Takeout
- Prepare filling: In a food processor, combine black beans, corn, cheese, salsa, cumin, chili powder, smoked paprika, salt, and pepper. Pulse until combined but still chunky.
- Assemble taquitos: Warm tortillas in the microwave for 10 seconds to make them pliable. Spoon a small amount of filling onto each tortilla, roll tightly, and place seam-side down in a cast iron skillet.
- Fry taquitos: Heat a thin layer of oil in the skillet over medium heat. Fry taquitos on each side until golden and crispy. Drain on a paper towel-lined plate.
- Bake (optional): For a healthier version, place fried taquitos on a baking sheet and bake at 400°F (200°C) for 10 minutes, flipping halfway.
- Serve: Serve taquitos with your favorite toppings like avocado, lime, and fresh cilantro.
Cook's Tips for Perfect Crispy Vegan Taquitos – Better Than Takeout
- Common mistake and fix: Don't overfill the tortillas or they'll be hard to roll and may break apart during frying.
- Pro tip: For extra crispy taquitos, dust them lightly with cornstarch before frying.
- Pro tip: Use a thermometer to ensure the oil is at the right temperature (350°F/175°C) for frying.
Storing & Reheating Crispy Vegan Taquitos – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover taquitos in an airtight container in the fridge for up to 4 days. Make-ahead tip: Prepare the filling up to 2 days ahead. Assemble and fry taquitos just before serving.
Freezing Crispy Vegan Taquitos – Better Than Takeout
Freeze uncooked taquitos for up to 2 months. Fry directly from frozen, adding a minute or two to the frying time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10 minutes. Microwave: Reheat in the microwave for 1-2 minutes, flipping halfway.
Recipe Notes
- Chef tip: For a spicy version, add diced jalapeños to the filling.
- Best substitution: Substitute black beans with pinto beans or refried beans for a different flavor.
- Make-ahead: Assemble taquitos up to a day ahead. Store in the fridge until ready to fry.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If taquitos are browning too quickly, reduce the heat or cover the skillet with a lid to prevent burning.
Want to level up this recipe?
Instant-read thermometer — Ensures the oil is at the perfect temperature for frying. → Check price on Amazon
Crispy Vegan Taquitos – Better Than Takeout
Ingredients
Main Ingredients
- 12 small corn tortillas
- 1 can black beans
- 1 cup frozen corn
- 1 cup shredded cheese (vegan or regular)
Seasonings
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup salsa
Optional Toppings
- Avocado
- Lime wedges
- Fresh cilantro
- Sour cream or vegan sour cream
Instructions
- Prepare filling: In a food processor, combine black beans, corn, cheese, salsa, cumin, chili powder, smoked paprika, salt, and pepper. Pulse until combined but still chunky.
- Assemble taquitos: Warm tortillas in the microwave for 10 seconds to make them pliable. Spoon a small amount of filling onto each tortilla, roll tightly, and place seam-side down in a cast iron skillet.
- Fry taquitos: Heat a thin layer of oil in the skillet over medium heat. Fry taquitos on each side until golden and crispy. Drain on a paper towel-lined plate.
- Bake (optional): For a healthier version, place fried taquitos on a baking sheet and bake at 400°F (200°C) for 10 minutes, flipping halfway.
- Serve: Serve taquitos with your favorite toppings like avocado, lime, and fresh cilantro.
Notes
- Chef tip: For a spicy version, add diced jalapeños to the filling.
- Best substitution: Substitute black beans with pinto beans or refried beans for a different flavor.
- Make-ahead: Assemble taquitos up to a day ahead. Store in the fridge until ready to fry.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If taquitos are browning too quickly, reduce the heat or cover the skillet with a lid to prevent burning.
Storage
- Fridge: Store leftover taquitos in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze uncooked taquitos for up to 2 months. Fry directly from frozen, adding a minute or two to the frying time.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, flipping halfway.
- Make ahead: Prepare the filling up to 2 days ahead. Assemble and fry taquitos just before serving.
Nutrition Per Serving
- Calories: 220
- Protein: 8g
- Fat: 10g
- Carbs: 25g
- Fiber: 5g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Vegan Taquitos – Better Than Takeout FAQs
Yes, you can assemble taquitos up to a day ahead. Store in the fridge until ready to fry.
They may be overfilled or not rolled tightly enough. Try using less filling and rolling them more securely.
Yes, air fry taquitos at 375°F (190°C) for 8-10 minutes, flipping halfway, until crispy and golden.
Reheat in the oven at 350°F (175°C) for 10 minutes for the best texture.
Yes, you can use your favorite store-bought salsa to save time. Just make sure it's not too watery.
A Warm Final Note
I can’t wait for you to try Crispy Vegan Taquitos – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
