Name: Vegan Taquitos (Air Fryer or Baked)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 teaspoons avocado oil or water; 1 small onion, finely diced; 1 teaspoon sea salt, divided; 1 medium tomato, finely chopped; 1 stalk celery, finely diced (optional); 1 jalapeño, finely diced (seeds removed for milder heat); 2 cloves garlic, minced; 1/4 cup low-sodium vegetable broth or water; One 15-ounce can pinto or black beans, drained and rinsed; 1 and 1/2 cups water or low-sodium vegetable broth; 1 vegan bouillon cube; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; 1/2 teaspoon cumin; 1/4 teaspoon smoked paprika (optional); 1/2 teaspoon Mexican oregano; 1 pinch cayenne pepper (optional); 20 small corn tortillas; 1 ripe avocado, mashed or sliced (for serving); Fresh cilantro and lime wedges (optional); Vegan cheese shreds (optional); Shredded lettuce or diced cucumber (optional); Salsa verde or store-bought pico de gallo (optional); Plain dairy-free yogurt or cashew crema (optional)

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Last updated on February 3, 2026

Weeknight Dinner Rescue

After a long day of homework wrangling, after-school activities, or a late work call, I want dinner on the table fast and with as little fuss as possible. Vegan Taquitos (Air Fryer or Baked) are my go-to because they’re forgiving, family-friendly, and simple to customize for picky eaters — and when I want a quick snack on the side, I’ll sometimes add 10-minute fluffy air fryer pretzel bites to keep everyone happy while I finish the taquitos.

A Quick Look at This Vegan Taquitos (Air Fryer or Baked) Recipe

This recipe uses canned beans and simple veggies adults and kids love — beans and corn-style tortillas — so it’s both hearty and familiar. The stovetop bean filling cooks down into a thick, scoopable mix that rolls easily into tortillas. You can air fry for crisp edges in under 10 minutes or bake a whole tray for hands-off cooking and minimal cleanup. It’s fast, easy to scale, and makes great leftovers for lunches or quick re-heated dinners. Try it once and you’ll see how dependable and forgiving the method is for busy weeknights.

Ingredients You’ll Need for Vegan Taquitos (Air Fryer or Baked)

Essentials

2 teaspoons avocado oil or water — for sautéing without added flavors; water works if you prefer oil-free.
1 small onion, finely diced — adds sweetness and body when softened.
1 teaspoon sea salt, divided — enhances flavor; use less if you’re watching sodium.
1 medium tomato, finely chopped — fresh balance to the beans; can use fire-roasted canned tomatoes in a pinch.
1 stalk celery, finely diced — adds a mild crunch and savory base; optional if kids won’t eat it.
1 jalapeño, finely diced (seeds removed for milder heat) — adds brightness and just a touch of spice.
2 cloves garlic, minced — classic flavor; add later in sauté to avoid burning.
1/4 cup low-sodium vegetable broth or water — for deglazing and creating a saucy base.
One 15-ounce can pinto or black beans, drained and rinsed — the main protein and texture for the filling.
1 and 1/2 cups water or low-sodium vegetable broth — used with the bouillon to make a flavorful simmer.
1 vegan bouillon cube — quick way to add depth without a long simmer; pick low-sodium versions if possible.
1/2 teaspoon garlic powder — layered garlic flavor.
1/2 teaspoon onion powder — rounds the savory notes.
1/2 teaspoon paprika — mild smokiness and color.
1/2 teaspoon cumin — warm, earthy flavor that pairs perfectly with beans.
1/4 teaspoon smoked paprika (optional) — adds extra smokiness if you like it.
1/2 teaspoon Mexican oregano — brighter than Mediterranean oregano and great with cumin.
1 pinch cayenne pepper (optional) — for heat; leave out for very young children.
20 small corn tortillas — room-temperature or warmed so they don’t crack when rolling.

Optional Add-ons

1 ripe avocado, mashed or sliced — for serving or to blend into the avocado salsa.
Fresh cilantro and lime wedges — quick finishers kids can skip if they’re picky.
Vegan cheese shreds — sprinkle inside for a melty treat.
Shredded lettuce or diced cucumber — for a fresh, crunchy topping kids can omit.
Salsa verde or store-bought pico de gallo — shortcut toppings that add flavor with no extra cooking.
Plain dairy-free yogurt or cashew crema — kid-friendly dip alternative to guacamole.

Substitutions and Shortcuts

Beans: Use a can of black beans, pinto beans, or a mix. No need to soak or cook dried beans on busy nights.
Tortillas: If corn tortillas split, use small flour tortillas as a fail-safe. Warm them slightly to prevent cracking.
Oil-free: Skip the avocado oil and sweat the onion in 1–2 tablespoons of water or broth.
Bouillon: Instead of a cube, use 1–2 teaspoons of concentrated vegetable stock, or extra broth.
Pre-made filling: For extra speed, use a can of seasoned refried beans mixed with a little salsa — but fresh sautéed veggies add texture kids often like.
Blender shortcut: If you want a creamy, kid-friendly filling, pulse beans and seasonings in a food processor for a minute — then spoon into warmed tortillas.
Make-ahead: Cook the bean filling up to 3 days ahead; it stores well and saves time on busy nights.
Oven-only households: Skip the air fryer and bake on a parchment-lined sheet for hands-off cooking.

How to Make Vegan Taquitos (Air Fryer or Baked) Step-by-Step

I keep these steps short and practical so you can get dinner on the table quickly.

Prep produce and beans (5–7 minutes)
- Finely dice the onion, tomato, celery, and jalapeño. Mince the garlic. Drain and rinse the canned beans. Doing this first shortens active cooking time.
Sauté the aromatics (3–5 minutes)
- Heat 2 teaspoons avocado oil in a medium skillet over medium heat, or add 1–2 tablespoons water for oil-free cooking. Add the diced onion and a pinch of salt; cook until translucent and softened. Don’t brown the onions aggressively — you want sweetness without hard edges.
Add the veggies and garlic (2–3 minutes)
- Stir in the chopped tomato, celery, and jalapeño and cook a few minutes until they soften. Add the minced garlic last and cook 30–45 seconds more so it stays bright and not bitter.
Deglaze and build the base (30–60 seconds)
- Pour in 1/4 cup low-sodium vegetable broth or water to deglaze the pan, scraping up any bits stuck to the bottom. This adds flavor and prevents sticking without extra oil.
Add beans, seasonings, and simmer (15–25 minutes)
- Stir in the drained beans, 1 and 1/2 cups water or broth, the vegan bouillon cube, garlic powder, onion powder, paprika, cumin, smoked paprika (if using), Mexican oregano, and a pinch of cayenne (optional). Simmer gently until the mixture thickens and becomes scoopable — about 20 minutes. Mash lightly with a fork or potato masher as it cooks for a chunkier, spreadable filling.
Make a simple avocado salsa (while the beans simmer — 5–7 minutes)
- Bring a small pot of water to a boil and simmer the chopped tomato, jalapeño, and 1 clove garlic for 2–3 minutes to soften. Transfer to a blender with one ripe avocado and a pinch of salt; blend until smooth. This cooler topping is milder for kids than raw jalapeño and keeps hands out of the skillet.
Warm the tortillas (2–5 minutes)
- Heat each corn tortilla briefly on a dry skillet or microwave a stack covered with a damp paper towel for 20–30 seconds so they’re pliable and won’t crack when rolled.
Assemble the taquitos (5–10 minutes)
- Spoon about 2 tablespoons of the bean filling onto each warmed tortilla and roll tightly. If you’re prepping for the oven, place seam-side down on a parchment-lined sheet. If using an air fryer, check basket space and roll as you cook to keep them warm.
Cook in the air fryer or oven (6–15 minutes)
- Air fryer: Preheat to 390°F and cook batches for 6–8 minutes until edges are crisp and lightly browned.
- Oven: Preheat to 425°F and bake for 12–15 minutes, flipping once halfway for even browning. Baking is great for cooking a larger batch with less hands-on time.
Serve warm with avocado salsa (immediate)
- Plate the taquitos with avocado salsa, lime wedges, and any simple sides. Keep extra salsa and filling in the fridge for easy lunches or a quick reheat.

Time-savers and reassurance:

I often double the filling — it stores well and makes weekday lunches quick.
Don’t obsess on exact spice measurements; taste as you go and adjust for kids.
Use warmed tortillas to avoid breakage; that tiny step prevents waste and frustration.

Common Mistakes to Avoid

Keeping these common slip-ups in mind will save you time, dishes, and the “I don’t like this” chorus at the table.

Mistake 1: Skipping the warm-up for tortillas

Cold, straight-from-the-pack corn tortillas crack when rolled. Warm them briefly in a dry skillet or microwave them wrapped in a damp towel. It’s a two-minute step that prevents broken taquitos and wasted filling.

Mistake 2: Overcooking or burning garlic

Garlic burns quickly and turns bitter, which can sour the whole batch and upset picky eaters. Add minced garlic toward the end of the vegetable sauté and cook only until fragrant — about 30–45 seconds.

Mistake 3: Trying to skip the simmer

Rushing the simmer stage leaves the filling watery and hard to roll. Give the beans about 15–20 minutes to reduce and thicken, or mash a bit to speed up the process. This keeps assembly fast and less messy.

Serving Suggestions for Vegan Taquitos (Air Fryer or Baked)

These taquitos are versatile — here are simple serving ideas that keep prep minimal and kids satisfied.

Kid-friendly sides

Serve small bowls of mild toppings like shredded lettuce, grated carrot, or diced avocado. Kids love building their own plates and it keeps veggies unobtrusive.
A side of plain, oven-roasted sweet potato wedges or air-fried zucchini sticks pairs well and is easy to prepare alongside the taquitos.

Easy add-ons

Offer store-bought salsa, dairy-free sour cream, or a mild guacamole so everyone customizes their plate. Melt a little vegan cheese inside for a kid-approved extra.
For a protein boost, add a quick black bean and corn salad (drain canned corn, toss with beans, lime, and a pinch of salt).

Minimal prep

Make a big batch of the bean filling earlier in the week and keep it in the fridge. Warm it up, stuff tortillas, and air fry for a fast reheat dinner.
If you want one-pan cleanup, sauté the veggies and finish with the beans in the same skillet you’ll use to warm tortillas — fewer dishes, less fuss. I sometimes serve with low-calorie air fryer zucchini fries for a crunchy, healthy side without extra effort.

Conclusion

I’ve made Vegan Taquitos (Air Fryer or Baked) a regular in our weeknight rotation because they save time, handle picky eaters well, and scale easily for leftovers or larger families. If you want a close variation or extra tips from another cook who loves simple plant-based swaps, check this helpful resource: Easy Vegan Taquitos (Baked or Air Fryer) – Eating by Elaine. Try the filling once, stash the rest in the fridge, and you’ll have dinner solutions for busy nights all week.

FAQs About Vegan Taquitos (Air Fryer or Baked)

Q1: How long does it take to make Vegan Taquitos (Air Fryer or Baked) from start to finish?
A1: From prep to plate, I typically spend 35–45 minutes if I make the filling from scratch and cook the taquitos fresh. If you’ve prepped the filling ahead or used a shortcut like canned refried beans, active time drops to 15–20 minutes and the air fryer cooks them fast in 6–8 minutes.

Q2: Can I store leftovers of Vegan Taquitos (Air Fryer or Baked), and how long will they keep?
A2: Yes — store cooled taquitos in an airtight container in the fridge for 3–4 days. Reheat in an air fryer or oven for best texture (air fryer 3–4 minutes at 350°F; oven 8–10 minutes at 375°F). The bean filling alone will last 3–5 days and freezes well for up to 3 months.

Q3: Are Vegan Taquitos (Air Fryer or Baked) kid-friendly if my child dislikes spicy food?
A3: Absolutely. The recipe is easy to adjust: omit cayenne and remove the jalapeño seeds (or skip the jalapeño entirely) and rely on the tomato and seasonings for flavor. Offer avocado salsa separately so kids can control how much they add.

Q4: Can I make Vegan Taquitos (Air Fryer or Baked) gluten-free?
A4: Yes — use corn tortillas labeled gluten-free (most corn tortillas are naturally gluten-free, but always check packaging). All other ingredients in the recipe are naturally gluten-free if you select gluten-free bouillon and spices.

Q5: What’s the best way to make Vegan Taquitos (Air Fryer or Baked) faster on a hectic night?
A5: Two time-savers I use: make the bean filling ahead and refrigerate, and warm tortillas in the microwave wrapped in a damp paper towel to prevent cracking. You can also use canned refried beans mixed with salsa in a pinch, then air fry or bake immediately for a fast, crowd-pleasing result.

Vegan Taquitos (Air Fryer or Baked)

Weeknight Dinner Rescue

A Quick Look at This Vegan Taquitos (Air Fryer or Baked) Recipe