Easy Baked Vegan Taquitos Recipe (With Air Fryer Version)

Crispy vegan taquitos baked or air fried with tofu, black beans, corn + salsa. Easy weeknight dinner.

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Jump to:

• Ingredients you'll need
• How to make baked vegan taquitos (oven)
• Air fryer version (crispy vegan taquitos)
• 📖 Recipe
• Variations and substitutions
• Serving suggestions (favourite toppings)
• Storage, reheating, and making ahead
• Frequently Asked Questions
• 💬 Comments

These vegan taquitos are the kind of dinner that feels like a treat but is actually really doable on a weeknight. You get crispy tortillas wrapped around a super flavorful filling (hello tofu + black beans + salsa), and everyone can top theirs exactly how they like. Think rolled tacos meets easy traybake energy.

They're also brilliant for using up odds and ends from the grocery store, and they reheat well, so you can absolutely make extra for lunches or leftover taquitos tomorrow.

Ingredients you'll need

Here's what makes this vegan taquitos recipe such a winner:

• Pantry staples + easy-to-find veg: red onion, garlic, tomato, jalapeño, frozen corn, canned black beans, salsa, spices.
• Protein-packed filling: extra firm tofu grated into the pan gives a "vegan meats / vegan ground beef" vibe without needing anything processed.
• Creamy + tangy finish: unsweetened vegan yogurt plus lime juice makes the bean mixture creamy and balanced, without needing vegan cream cheese or loads of vegan cheese (though you can add it if you want!).

If you want to level them up for the whole family, put out a little topping bar: vegan sour cream, avocado crema (or avocado sauce), pico de gallo, hot sauce, fresh cilantro, and a sprinkle of nutritional yeast or vegan queso/vegan queso-style dip.

You will need:

Vegan taquitos

• red onion, diced
• garlic, minced
• roma tomato, diced
• jalapeno, diced
• frozen corn
• extra firm tofu, grated
• black beans, canned, drained and rinsed
• vegan yogurt, unsweetened
• lime, juiced
• salsa
• small spinach tortillas

Spice blend

• chili powder
• cumin
• paprika
• garlic powder
• salt

If you want to make these vegan taquitos extra fun (and that gorgeous green colour), you can use homemade spinach wraps instead of store-bought tortillas. They're surprisingly easy to make, use simple ingredients, and they hold up really well for rolling into taquitos. I love using them when I want a more "from scratch" option, and they're great if you're trying to avoid unnecessary additives from the grocery store.

How to make baked vegan taquitos (oven)

Preheat the oven to 425F.

Tip for extra crispy tortillas: if you want crunchy vegan taquitos, lightly brush the tops with a thin layer of oil (olive oil or avocado oil) using a pastry brush, or give them a quick spray, then bake until golden brown.

Air fryer version (crispy vegan taquitos)

Even though the original is a baked version, these work really well in the air fryer basket and come out seriously crunchy. Most air fryer vegan taquitos recipes cook around 350-400°F for roughly 6-9 minutes, seam side down, in a single layer.

How to do it:

1. Make the filling exactly as written above, then roll the filled tortillas on a flat surface.
2. Preheat your air fryer to 400°F for a couple of minutes (some recipes preheat for best crispiness).
3. Place taquitos seam side down in the air fryer basket in a single layer (cook in batches if needed).
4. Lightly brush or spray with oil (a thin layer of oil helps them go golden and crisp).
5. Air fry at 400°F for 6-9 minutes, until crispy and golden brown.

Important note: If your tortillas want to pop open, use toothpicks to secure them (then remove before serving).

Print

📖 Recipe

Variations and substitutions

This is where you can make these homemade taquitos suit whatever you've got:

• Tortillas: Your recipe uses spinach flour tortillas (love the colour). If you use mini corn tortillas or a crispy corn tortilla style, warm tortillas first so they don't crack (microwave wrapped in a damp paper towel works well).
• Beans: Swap black beans for pinto beans, kidney beans, or do a mix for pinto bean taquitos / pinto bean taquitos vibes. A potato masher can help you slightly mash the bean mixture if you want it to hold together more.
• Heat level: Keep jalapeño, or swap for green bell pepper for a milder, kid-friendly version.
• Extra "meaty" options: Stir in soy curls, lentil taco meat, or a little vegan ground beef-style crumble if you want a more "rolled tacos" takeaway feel.
• Cheesy version: Add vegan cheese inside before rolling, or serve with warm vegan queso on the side.

Serving suggestions (favourite toppings)

These baked vegan taquitos are great party food and perfect finger food, but they also make a proper delicious dinner with sides:

• Dips: vegan sour cream, avocado crema, avocado sauce, vegan queso
• Toppings: pico de gallo, fresh cilantro, hot sauce, extra lime juice
• Sides: Mexican rice, corn salad, simple slaw, or a quick side dish of roasted sweet potatoes

Storage, reheating, and making ahead

• Fridge: Store leftover vegan taquitos in an airtight container for up to 3 days.
• Reheat (best way): Use the air fryer for 4-5 minutes to bring back that crispy taquitos crunch.
  You can also reheat in a toaster oven until hot and crisp.
• Freeze: Freeze on a baking sheet first, then move to a container or wrap well in plastic wrap. Bake/air fry from frozen with additional minutes until piping hot.

Frequently Asked Questions

If you need a new recipe that's easy, flexible, and genuinely satisfying, these vegan taquitos are it. Make them for a great snack, a party platter, or a weeknight meal-then switch up the toppings next time so it feels brand new.

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