Description
Quick and easy Vegan Taquitos that are family-friendly and perfect for busy weeknights. Customize them for picky eaters and enjoy with a simple avocado salsa.
Ingredients
Scale
- 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)
Instructions
- Prep produce and beans: Finely dice the onion, tomato, celery, and jalapeño. Mince the garlic. Drain and rinse the canned beans.
- Sauté the aromatics: Heat avocado oil in a skillet, add onion, and a pinch of salt; cook until translucent.
- Add the veggies and garlic: Stir in tomato, celery, jalapeño, and cook until softened. Add minced garlic last and cook for 30–45 seconds.
- Deglaze and build the base: Pour in vegetable broth or water to deglaze the pan, scraping up any bits.
- Add beans, seasonings, and simmer: Stir in beans, broth, bouillon, garlic powder, onion powder, paprika, cumin, smoked paprika, Mexican oregano, and cayenne. Simmer until thickened, about 20 minutes.
- Make avocado salsa: Simmer chopped tomato, jalapeño, and garlic. Blend with avocado.
- Warm the tortillas: Heat each corn tortilla briefly on a skillet or microwave.
- Assemble the taquitos: Spoon 2 tablespoons of filling onto each tortilla and roll tightly.
- Cook in the air fryer or oven: Air fry at 390°F for 6–8 minutes, or bake at 425°F for 12–15 minutes.
- Serve warm with avocado salsa, lime wedges, and any additional sides.
Notes
These taquitos are great for leftovers and can be made ahead. Customize the toppings based on your preferences and those of your family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking or Air Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, taquitos, air fryer, quick dinner, family-friendly