Oh my goodness, let me tell you about these crispy vegan taquitos! They’re a delightful combination of flavor and crunch that’s just irresistible. The first time I made them, I was having friends over for a game night and wanted something fun and easy to snack on. As soon as those taquitos hit the frying oil, the sound of sizzling filled my kitchen, and the smell was absolutely heavenly! I couldn’t wait to take a bite. The best part? They’re stuffed with seasoned veggies and black beans, making them not just delicious but also satisfying. Trust me, once you try these, you’ll be hooked on making them for every gathering!

Ingredients for Crispy Vegan Taquitos Recipe

Here’s everything you’ll need to whip up these mouthwatering taquitos. Make sure you have these ingredients ready to go!

12 corn tortillas
1 cup black beans, cooked and drained
1 cup corn, canned or frozen
1 bell pepper, diced
1 small onion, diced
1 teaspoon cumin
1 teaspoon chili powder
Salt to taste
Oil for frying (enough to cover the bottom of your skillet)

For a little twist, feel free to adjust the spices according to your taste. And if you’re gluten-free, just grab some gluten-free tortillas, and you’re good to go!

How to Prepare Crispy Vegan Taquitos Recipe

Alright, let’s get down to the nitty-gritty of making these crispy vegan taquitos. I promise, it’s easier than you might think! Just follow these steps, and you’ll have a plateful of golden goodness in no time.

Step 1: Heat the Oil

First things first, grab a skillet and pour in enough oil to cover the bottom—about half an inch should do it. Heat it over medium heat. You’ll know it’s ready when it shimmers a bit and a small drop of water sizzles on contact. Trust me, that sizzling sound is music to my ears!

Step 2: Sauté Vegetables

Once the oil is hot, toss in your diced onion and bell pepper. Sauté them for about 3-4 minutes until they’re soft and fragrant. Keep stirring so they don’t burn; I usually keep my heat on the lower side to avoid any oops moments. You want them tender, but not browned!

Step 3: Add Filling Ingredients

Now, it’s time to add the stars of the show! Mix in the black beans, corn, cumin, chili powder, and a pinch of salt. Cook everything together for another 5 minutes, letting those spices mingle and fill your kitchen with heavenly aromas.

Step 4: Prepare Tortillas

While that filling is sizzling away, warm your corn tortillas. You can do this in a separate pan or even pop them in the microwave for about 30 seconds. Warming makes them more pliable, which is key for rolling them up without tearing.

Step 5: Fill and Roll Taquitos

Alright, let’s assemble! Take a warm tortilla and spoon a generous amount of that delicious filling onto the center. Now, roll it up tightly, but not too tight—you don’t want to bust the seams! Just make sure it’s snug enough to hold everything in.

Step 6: Fry Taquitos

Carefully place the rolled taquitos seam-side down in the hot oil. Fry them for about 2-3 minutes on each side until they’re golden brown and crispy. Be cautious as you do this; hot oil can splatter, so keep a safe distance and maybe use a splatter guard if you have one!

Step 7: Drain and Serve

Once they’re perfectly crispy, transfer the taquitos to a plate lined with paper towels to drain any excess oil. Serve them hot, and don’t forget to whip up some salsa or guacamole for dipping. Honestly, you’ll want to make these again and again—they’re just that good!

Why You’ll Love This Recipe

It’s quick to prepare—ready in just 30 minutes!
The filling is bursting with flavor from the seasoned veggies and spices.
Every bite is delightfully crispy, thanks to the frying technique.
It’s a healthy option packed with plant-based protein and fiber.
These taquitos are versatile—perfect as an appetizer or a snack!
They’re suitable for various diets, including vegan and gluten-free.

Tips for Success

To ensure your crispy vegan taquitos turn out perfectly every time, here are some tried-and-true tips that I swear by!

Avoid Overcrowding: When frying, don’t try to cram too many taquitos in at once. This can lower the oil temperature and lead to soggy taquitos. Fry them in batches if needed, giving each one enough space to crisp up nicely.
Check Oil Temperature: Before adding your taquitos, make sure the oil is hot enough. A good test is to drop a small piece of tortilla in the oil; if it bubbles up immediately, you’re good to go. If it doesn’t sizzle, wait a bit longer!
Use the Right Oil: I recommend using oils with high smoke points, like vegetable or canola oil, for frying. This way, you won’t have to worry about the oil burning and affecting the flavor.
Keep Them Warm: If you’re making a large batch, keep the finished taquitos warm in a low oven (about 200°F or 93°C) until you’re ready to serve them. This way, they’ll stay crispy for your guests!
Experiment with Fillings: Don’t be afraid to mix up the filling! Add in some spinach, zucchini, or even your favorite vegan cheese for a fun twist. The possibilities are endless!

Nutritional Information

When it comes to enjoying these crispy vegan taquitos, it’s nice to know what you’re fueling your body with! Here’s the estimated nutritional breakdown per serving (which is about three taquitos):

Calories: 200
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 6g
Sugar: 2g
Sodium: 300mg
Cholesterol: 0mg

Keep in mind that these values are estimates and can vary based on your specific ingredients and portion sizes. But hey, knowing you’re enjoying something that’s not only tasty but also packed with fiber and protein makes these taquitos even more delightful!

FAQ Section

Can I use different beans instead of black beans?
Absolutely! Feel free to swap in pinto beans, kidney beans, or even chickpeas. Just make sure to mash them a bit if they’re larger, so they mix well with the other ingredients!

What if I don’t have corn tortillas?
No problem! You can use flour tortillas if you prefer, but keep in mind that they might not crisp up quite as well as corn tortillas do. Just warm them up before rolling for best results.

How should I store leftover taquitos?
Store any leftovers in an airtight container in the fridge for up to 3 days. They’re best enjoyed fresh, but you can reheat them in the oven at 350°F (175°C) for about 10 minutes to regain some crispiness.

Can I make these ahead of time?
Yes! You can prepare the filling and roll the taquitos in advance. Just keep them wrapped in plastic wrap in the fridge and fry them just before serving for that perfect crunch!

What dips go well with crispy taquitos?
Oh, so many! I love serving them with fresh salsa, creamy guacamole, or even a zesty cashew cream. You can’t go wrong with any of these delicious options!

For more information on the health benefits of black beans, check out this Healthline article.

If you’re looking for more delicious recipes, visit our all recipes page for inspiration!

Crispy Vegan Taquitos Recipe: 7 Irresistible Steps to Perfection

Author: Lisa
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Frying
Cuisine: Mexican
Diet: Vegan

Print Recipe

Description

Crispy vegan taquitos made with seasoned vegetables and wrapped in corn tortillas.

Ingredients

Scale

12 corn tortillas
1 cup black beans, cooked
1 cup corn, canned or frozen
1 bell pepper, diced
1 small onion, diced
1 teaspoon cumin
1 teaspoon chili powder
Salt to taste
Oil for frying

Instructions

Heat oil in a skillet over medium heat.
Sauté onion and bell pepper until soft.
Add black beans, corn, cumin, chili powder, and salt. Cook for 5 minutes.
Warm tortillas in a separate pan or microwave.
Spoon filling onto each tortilla and roll tightly.
Fry taquitos in oil until golden and crispy on all sides.
Drain on paper towels and serve hot.

Notes

Use gluten-free tortillas if needed.
Adjust spices according to your taste.
Serve with salsa or guacamole.

Nutrition

Serving Size: 3 taquitos
Calories: 200
Sugar: 2g
Sodium: 300mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg

Keywords: crispy vegan taquitos recipe

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