3 ingredients and 30 minutes are all you need to make these Easy Vegan Taquitos! So good you won’t believe they’re baked, not fried.
SKILL LEVEL: EASY
Kitchen basics like using the oven and stove top are all you need to make this recipe.
Easy Vegan Taquitos are a smart way to satisfy fried food cravings. Who needs a bunch of extra fat and calories? Skip the deep fried mess and make these easy taquitos instead! They’re crispy, crunchy and bake up golden brown.
Each serving has:
• 116 calories
• 3.5g fiber
• 6.3g protein
• 3 Weight Watchers Smartpoints®
You seriously will not believe how easy it is to make these taquitos. I don’t even believe it!
I’m not sure that’s my favorite thing about them though. I think it’s that they’re baked in the oven. It gives them all the hot, golden, crispy goodness of fried, without being greasy!
Three ingredients and 30-ish minutes for taquitos…yeah, something’s not right there. But these are shortcut taquitos so it’s totally alright, and the secret shortcut ingredient is pre-made vegan black bean burger patties.
There’s a couple neat thing about using black bean burger patties. Obviously:
– no sifting through stacks of internet tracking down a delicious vegan taquito filling recipe
– buying all the 20 seasonings plus everything else including something called ‘jackfruit’ it probably calls for
– cooking it and then cleaning up in the only 4 free hours you have all day which you’d rather spend lying around not wearing pants, which helps you bond with your cat(s)
Less obviously, they’re close to pre-measured. Tear them in half, roll them into little logs and bam! you’ve just made taquito filling. Are we getting into dangerously easy territory here or what?!?
If they’re not regulars on your shopping list, no worries. Just head for the frozen section of a major grocery store or retailer. I’ll put some brands you might look for in the recipe.
burger log taquito filling with a corn tortilla, give it a good spritz of your favorite spray oil, repeat until you have enough taquitos or your run out of ingredients and then pop them in the oven.
They will emerge: crispy, golden, so much healthier and more delicious than the deep fried things I used to eat right out of sad, greasy bags and as free of meat and dairy as farm fresh apple.
Except they’re taquitos.
Want something to dip them in? Whip up a quick batch of avocado dipping sauce! It’s rich and creamy and packs a nice little kick. The best part is it’s made from healthy vegan ingredients you just whiz up in a food processor or blender. Easy!
Eat Healthy Eat Happy
3 ingredients and basic kitchen skills are all you need to bake Easy Vegan Taquitos to golden, crisp perfection. They're a healthier, vegan answer to fast food cravings!
2 minPrep Time
30 minCook Time
32 minTotal Time
- 4 pre-made vegan black bean burgers, thawed (see notes)
- 8 small corn tortillas
- your choice of cooking spray
- Half a 14 oz. package firm tofu, drained
- 1/2 an avocado, peeled and pitted
- 1/2 c cilantro stems and leaves
- Juice from 1 1/2 limes
- 1/4 tsp salt
- 1/8 - 1/4 tsp crushed red pepper flakes, according to taste
- 1/4 tsp chipotle seasoning
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp Dijon mustard
- For the taquitos:
- Heat the oven to 350. Coat the inside of an 8"x8" or 10"x7" baking dish with cooking spray.
- Thaw the burgers in the microwave according to the package.
- Tear each burger in half and shape into a little sausage.
- Heat a small skillet on medium heat.
- Place a tortilla in the skillet for a few seconds until warm, then flip and warm the other side.
- Loosely wrap the tortilla around a burger-sausage. Secure with a toothpick.
- Spray generously with cooking spray and set toothpick-side down in the dish. Repeat with the rest of the burgers and tortillas.
- Bake for 15 minutes.
- Flip them all over.
- Bake an additional 15 minutes.
- Remove the toothpicks and serve.
- For the avocado dipping sauce:
- Combine all ingredients in a food processor.
- Blend for 3-4 minutes or until totally smooth and creamy.
Serving size is one taquito.
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Re-written from 2016 post.