Here is the recipe for Crispy Vegan Taquitos. These golden, crunchy, plant-based taquitos are packed with a savory, protein-rich filling made from spiced black beans, lentils, or jackfruit, wrapped in gluten-free corn tortillas and baked or air-fried to perfection! Perfect for meal prep, game-day snacks, or quick weeknight dinners, these dairy-free, high-protein, and oil-free taquitos are a must-try for anyone craving healthy, Mexican-inspired comfort food!
Ingredients
- 10oz canned black beans
- 2oz canned diced green chiles
- 2 chopped green onions
- 1/2 tsp Chili powder
- 1/2 tsp Ground Cumin
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1 tsp Sriracha Hot Sauce
- 1/2cup of Vegan Cashew Sour Cream
- Tortillas 24
Instructions
Switch on the oven and maintain its temperature to 425 degrees.
Next, take a baking pan and cover it with parchment paper.
Preparation of Filling
Put the canned black beans and green chiles (canned) into a colander to remove the sodium and water.
Add chopped onions, ground cumin, garlic powder, cashew sour cream, salt, chili powder, and sriracha hot sauce in a bowl.
Next, mix the drained beans and green chiles in the same bowl. Combine all items with a spoon. Set aside the bowl.
Soften the tortillas.
Shift five corn tortillas to moist paper and microwave for approximately thirty seconds.
After that, assemble the wraps.
Assembling
Place warmed tortillas on a plate.
Spread over the two tablespoons of filling and secure them with a toothpick.
Shift into the baking tray. Mist the tortillas with olive oil by using a brush.
Bake tortillas for 15 minutes or until the outer surface is crispy.
Place the baked wraps on a serving plate.
Enjoy the tasty wraps with vegan cashew sour cream or any dipping sauce.
