Vegan Taquitos with Easy Vegan Queso Salsa (Air Fryer or Baked) Recipe

If you’re craving a snack that packs all the flavor and crunch of traditional Mexican street food but keeps things 100% plant-based, you’ve got to try this Vegan Taquitos with Easy Vegan Queso Salsa (Air Fryer or Baked) Recipe. These taquitos are crispy, bursting with vibrant veggies and spices, and come with a smooth, dreamy vegan queso salsa that steals the show. They’re easy to make, adaptable whether you have an air fryer or an oven, and perfect for sharing at any gathering or just treating yourself to something deliciously comforting.

Ingredients You’ll Need

Gathering these ingredients is simpler than you might think. Each one plays a key role in creating the bold, vibrant taste, the perfect creamy texture of the queso salsa, and that irresistible golden crunch of the taquitos. Let’s take a look:

• 2 teaspoons avocado oil: Ideal for sautéing and adding a subtle richness without overpowering the flavors.
• 1 small onion, finely diced: Adds a sweet, savory base to the filling.
• 1 teaspoon sea salt: Enhances and balances every bite of this dish.
• 1 medium tomato, finely chopped: Brings brightness and moisture to the bean mixture.
• 1 stalk celery, finely diced: Adds a slight crunch and fresh undertone.
• 1 jalapeño, finely diced: Provides just the right amount of heat—remove seeds for milder flavor.
• 2 cloves garlic, minced: Gives depth and a satisfying savory note.
• ¼ cup low-sodium vegetable broth: Used for deglazing to capture all the delicious browned bits.
• 1 (15-ounce) can pinto or black beans, drained and rinsed: The protein-packed heart of the filling, creamy and hearty.
• 1 ½ cups water: Keeps the beans tender and flavorful during simmering.
• 1 vegan bouillon cube: Adds that irresistible umami punch.
• ½ teaspoon garlic powder: Intensifies the garlic flavor throughout the filling.
• ½ teaspoon onion powder: Boosts the savoriness.
• ½ teaspoon paprika: Adds subtle smokiness and color.
• ½ teaspoon cumin: A classic spice lending warmth and earthiness.
• ¼ teaspoon smoked paprika: Brings smoky notes to elevate the flavor dimension.
• ½ teaspoon Mexican oregano: Adds herbal, citrusy hints; regular oregano is a fine substitute.
• Pinch of cayenne pepper: Gives a gentle fiery kick without overpowering.
• 20 small corn tortillas: The perfect sized wraps that crisp beautifully when cooked.
• Easy vegan queso salsa ingredients: 2-3 whole tomatoes, 1 whole jalapeño, 2 whole garlic cloves, 1 avocado, 1 teaspoon salt: Together these create a silky, flavorful salsa that complements the taquitos perfectly.

How to Make Vegan Taquitos with Easy Vegan Queso Salsa (Air Fryer or Baked) Recipe

Step 1: Sauté the Veggies

Start by heating your avocado oil in a skillet over medium heat. Toss in the finely diced onion with a pinch of salt to draw out sweetness, cooking for about 5 minutes until soft and fragrant. Next, add the chopped tomato, celery, and jalapeño with another pinch of salt, and cook an additional 3 to 5 minutes. Stir in the garlic last for about a minute just until its aroma fills the kitchen. Pour in the vegetable broth to deglaze the pan, scraping up all those golden bits that add incredible depth to your filling.

Step 2: Cook the Beans

Now, stir in the rinsed beans, vegetable broth, and all those spices—garlic powder, onion powder, paprika, cumin, smoked paprika, Mexican oregano, cayenne, plus half a teaspoon of salt. Give everything a good mix and mash the beans slightly with a potato masher for a creamy yet textured mixture. Let it simmer gently for about 20 minutes, stirring occasionally until thick enough to scoop easily. Taste and adjust the seasoning for that perfect balance.

Step 3: Make the Easy Vegan Queso Salsa

Place the whole tomatoes, jalapeño, and garlic cloves into a saucepan, cover with water, and bring to a boil. After it boils, reduce to a rolling simmer and cook for 5 to 7 minutes until the veggies soften beautifully. Drain the water, then transfer the cooked veggies to a blender. Add the creamy avocado and salt, then blend until smooth and silky. This queso salsa is an absolute game changer, creamy without cheese but bursting with flavor.

Step 4: Warm and Prepare Tortillas

Warm each corn tortilla in a dry skillet or on a griddle for about 10 to 15 seconds on each side. This warming step is crucial to keep them pliable so they roll easily without cracking. Wrap them in a clean towel to retain moisture and softness while you assemble the taquitos.

Step 5: Assemble and Cook the Taquitos

Spread about 1 ½ tablespoons of the bean mixture near one edge of each tortilla, then top with roughly ½ tablespoon of the vegan queso salsa. Roll tightly around the filling with the seam side down. If any tortilla feels loose, secure it with a toothpick. For the crispy finish, choose your cooking method: air fryer at 390°F for 6 to 8 minutes, flipping halfway, or bake in a 425°F oven for 12 to 15 minutes on a parchment-lined sheet, flipping midway. Both ways get you golden, crunchy taquitos that just melt in your mouth.

How to Serve Vegan Taquitos with Easy Vegan Queso Salsa (Air Fryer or Baked) Recipe

Garnishes

Simple toppings like shredded lettuce, taqueria-style pickled jalapeños and carrots, homemade pico de gallo, or a scoop of vegan cashew sour cream turn these taquitos into a festive feast. The fresh, zesty garnishes enhance the taquitos’ crispy texture and balance the rich flavors of the cheesy salsa.

Side Dishes

Serve these taquitos alongside a crisp green salad, Mexican rice, or a colorful slaw for a refreshing contrast. They also pair beautifully with homemade guacamole, which adds creamy, buttery notes to the meal. These sides complete the experience and make it perfect for sharing with friends or family.

Creative Ways to Present

For a fun twist, turn your taquitos into mini appetizers by slicing them into bite-sized pieces and serving with toothpicks alongside small bowls of vegan queso salsa for dipping. They also make fantastic taco salad toppings or a filling component in a vegan nacho platter. The possibilities are endless and as vibrant as your imagination.

Make Ahead and Storage

Storing Leftovers

Leftover vegan taquitos are best kept in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days and maintain much of their crispiness if reheated properly. The bean filling stays flavorful, making your next meal just as delicious as the first.

Freezing

You can freeze the assembled but uncooked taquitos by placing them on a baking sheet lined with parchment and freezing until solid, then transferring them into a freezer-safe bag or container. This method keeps them from sticking together. Frozen taquitos can be stored for up to 2 months, so you always have a quick vegan snack ready to go.

Reheating

To reheat, simply pop the taquitos in the air fryer or oven at the same temperatures as the original cooking instructions until they’re hot and crispy again. Avoid microwaving as it tends to make them soggy—crispy is what you’re aiming for! Reheating gently coaxed the flavors back to life and keeps the textures delightful.

FAQs

Can I make these taquitos oil-free?

Absolutely! Simply substitute the avocado oil with a little water for sautéing the veggies. It won’t compromise the flavor much and keeps the dish lighter. The natural moisture from the vegetables helps prevent sticking.

Are these taquitos gluten-free?

Yes, provided you use corn tortillas that are labeled gluten-free. Most small corn tortillas are naturally gluten-free, but it’s always good to check the packaging to be sure.

Can I swap the beans used in the recipe?

Yes! Pinto or black beans both work wonderfully here. You can even experiment with kidney beans or refried beans if that’s what you have on hand. The important part is that they’re mashed enough to create a scoopable filling.

What’s the best way to reheat leftover taquitos?

The air fryer or oven are your best bets for reheating. Both methods revive the original crispiness without drying out the filling. Avoid the microwave to keep the crunchy texture.

Is the vegan queso salsa spicy?

The queso salsa has a gentle heat from the jalapeño, which you can control by removing seeds or using less jalapeño. The avocado balances the spice perfectly, leaving a creamy, mildly spicy accompaniment that enhances the taquitos without overwhelming your palate.

Final Thoughts

You really can’t go wrong with this Vegan Taquitos with Easy Vegan Queso Salsa (Air Fryer or Baked) Recipe. It’s a beautiful blend of tradition and plant-based goodness, perfect for any occasion from casual snacking to festive parties. So gather your ingredients, roll up those tortillas, and get ready to dive into a crunchy, creamy experience that will have everyone asking for seconds. Trust me, once you make these, they’ll quickly become a beloved staple in your recipe repertoire.

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