Description
Crispy Vegan Taquitos filled with black beans, bell pepper, and seasoned with cumin and lime for an irresistible snack or meal option.
Ingredients
Scale
- 12 corn tortillas (6-inch)
- 1 (15-oz) can black beans, drained and rinsed (about 1.5 cups cooked)
- 1 medium bell pepper, finely diced (about 1 cup)
- 1 small yellow onion, finely diced (about 1 cup)
- 2 tablespoons olive oil, divided (1 tbsp for sautéing, 1 tbsp for brushing)
- 1 tablespoon tomato paste or 1/4 cup finely diced tomatoes (optional for moisture)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder or 1 clove garlic, minced
- 1/2 teaspoon smoked paprika (optional)
- Juice of 1/2 lime
- Salt and pepper to taste (start with 1/2 teaspoon salt)
- 2 tablespoons chopped fresh cilantro (optional)
- Nonstick spray or additional oil for the baking sheet
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and bell pepper; sauté until soft and onion is translucent, about 6–8 minutes.
- Stir in drained black beans, tomato paste (if using), cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Cook 3–4 minutes to let flavors meld.
- Remove from heat and mash about one-third of the beans in the skillet with the back of a spoon for a creamier binding texture. Stir in lime juice and cilantro. Taste and adjust seasoning.
- Warm tortillas so they’re pliable. Spoon about 2 tablespoons of filling along the center of each tortilla in a line. Roll tightly and place seam-side down on the prepared baking sheet.
- Lightly brush each taquito with the remaining 1 tablespoon olive oil (or spray lightly) to promote browning and crispness.
- Bake 12–15 minutes, turning the pan halfway through, until golden brown and crisp on the edges. For extra crisp, broil 1–2 minutes with the oven door ajar—watch closely to avoid burning.
- Let taquitos rest 2–3 minutes before serving to firm up.
Notes
For a spicier twist, add diced jalapeños to the filling. Use gluten-free tortillas if necessary.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 3 taquitos
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg