I love having a recipe like this in my back pocket for those moments when I want something crispy, savory, and comforting without spending much time in the kitchen. These vegan taquitos come together incredibly fast, using simple pantry staples, and they always deliver that satisfying crunch I crave. I make them for quick lunches, light dinners, or even last-minute snacks, and they never disappoint.
Why You’ll Love This Recipe
I enjoy this recipe because it is unbelievably quick and still packed with flavor. I can have everything on the table in just 10 minutes, which makes it perfect for busy days. I also like how budget-friendly it is, relying on basic ingredients like beans, corn, and tortillas. The filling is hearty and satisfying, and the taquitos turn out perfectly crispy every time. I also appreciate how easy it is to customize with different spices or vegetables depending on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup cooked black beans
1/2 cup corn kernels
1/4 cup diced bell peppers
1/4 cup diced onions
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
8 small corn tortillas
1 tablespoon vegetable oil
Directions
I start by placing the cooked black beans in a bowl and mashing them lightly, leaving some texture for a better bite. I then mix in the corn, diced bell peppers, and onions. After that, I add the chili powder, cumin, and garlic powder, stirring everything until the filling is evenly combined.
Next, I warm the corn tortillas briefly so they become flexible and easy to roll. I spoon about two tablespoons of the filling into the center of each tortilla and roll them up tightly into taquitos.
I heat the vegetable oil in a skillet over medium heat and place the taquitos seam-side down in the pan. I cook them for about 2 to 3 minutes per side, turning them carefully until they are golden brown and crispy. Once done, I remove them from the pan and let them drain briefly on a plate.
Servings And Timing
I usually get 2 servings from this recipe, with about 4 taquitos per serving.
Prep time is around 5 minutes, and cooking takes another 5 minutes, making the total time just 10 minutes from start to finish.
Variations
I like switching things up depending on my mood or what is in my fridge. Sometimes I add a pinch of cayenne pepper or chopped jalapeño for extra heat. Other times, I mix in zucchini, mushrooms, or spinach for more vegetables. I also enjoy adding a spoon of nutritional yeast or a bit of vegan cheese to the filling for a richer flavor.
Storage/Reheating
I find these taquitos are best enjoyed fresh, but leftovers can still be saved. I let them cool completely and store them in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using a dry skillet or an air fryer to bring back their crispiness. I avoid microwaving them, as it makes the tortillas soft.
FAQs
Can I bake these taquitos instead of frying them?
I sometimes bake them for a lighter option. I brush them lightly with oil and bake at 400°F (200°C) for about 15 to 20 minutes, flipping halfway through.
What tortillas work best for this recipe?
I always use small corn tortillas because they crisp up beautifully and give the most authentic texture.
Can I make the filling ahead of time?
I often prepare the filling up to two days in advance and keep it refrigerated, which makes assembling the taquitos even faster.
Why are my tortillas cracking when I roll them?
When this happens, I know the tortillas are not warm enough. I make sure to heat them slightly longer so they are pliable.
How can I make these taquitos spicier?
I usually add extra chili powder, cayenne pepper, or finely chopped fresh peppers to increase the heat.
Conclusion
I keep coming back to these easiest vegan taquitos because they prove that quick meals can still be incredibly satisfying and flavorful. With minimal ingredients and just 10 minutes, I get crispy, delicious taquitos that work for any time of day. This is one recipe I know I will keep making again and again.
These Easiest Vegan Taquitos come together in just 10 minutes using simple, budget-friendly ingredients like black beans, corn, and spices. They’re crispy, flavorful, and perfect for a quick lunch, dinner, or snack.
Total Time:10 minutes
Yield:2 servings (8 taquitos)
Ingredients
1 cup cooked black beans
1/2 cup corn kernels
1/4 cup diced bell peppers
1/4 cup diced onions
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
8 small corn tortillas
1 tbsp vegetable oil
Instructions
Lightly mash black beans in a mixing bowl, then stir in corn, bell peppers, onions, chili powder, cumin, and garlic powder until well combined.
Warm tortillas until soft and pliable. Spoon about 2 tablespoons of filling into each tortilla and roll tightly.
Heat vegetable oil in a skillet over medium heat. Place taquitos seam-side down and cook for 2–3 minutes per side until golden and crispy.
Remove from skillet and drain briefly on a paper towel-lined plate. Serve immediately.
Notes
Warm tortillas longer if they crack while rolling.
For a lighter version, bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
Add jalapeños, vegan cheese, or nutritional yeast for flavor variations.
