Vegan Taquitos with Easy Vegan Queso Salsa (Air Fryer or Baked) Recipe
These vegan taquitos bring traditional Mexican flavors to a crispy, plant-based delight. Perfect for family meals or meal prep, they feature a savory black or pinto bean filling seasoned with classic Mexican spices and are paired with a creamy vegan queso salsa. Easily prepared in either an air fryer or oven, these taquitos are a versatile, delicious snack or main dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 20 taquitos 1x
- Category: Snack
- Method: Air Frying
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
Taquito Filling
- 2 teaspoons avocado oil, for sautéing, OR water for oil free
- 1 small onion, finely diced
- 1 teaspoon sea salt, divided and premeasured
- 1 medium tomato, finely chopped
- 1 stalk celery, finely diced
- 1 jalapeño, finely diced (optionally remove membrane and seeds for less heat)
- 2 cloves garlic, minced
- ¼ cup low-sodium vegetable broth, for deglazing, OR water
- 1 (15-ounce) can pinto or black beans, drained and rinsed
- 1 ½ cups water, OR low-sodium vegetable broth
- 1 vegan bouillon cube
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon Mexican oregano (regular oregano works too)
- 1 pinch cayenne pepper
Easy Vegan Queso Salsa
- 2–3 tomatoes, whole, stem removed
- 1 jalapeño, whole
- 2 cloves garlic, peeled, whole
- 1 avocado
- 1 teaspoon salt
Assembly
- 20 small corn tortillas
Instructions
- Sauté veggies: Heat avocado oil in a skillet over medium heat. Add the diced onion and a pinch of sea salt, cooking for about 5 minutes until softened. Stir in the tomato, celery, jalapeño, and another pinch of salt; cook an additional 3 to 5 minutes. Add the minced garlic for the last minute of cooking. Deglaze the pan by pouring in vegetable broth or water, scraping up the browned bits to add depth of flavor.
- Cook beans: Add the drained beans, 1 ½ cups water or broth, vegan bouillon cube, garlic powder, onion powder, paprika, cumin, smoked paprika, oregano, cayenne pepper, and ½ teaspoon salt to the skillet. Slightly mash the mixture with a potato masher and let simmer gently for 20 minutes, stirring occasionally, until thick and scoopable. Adjust salt to taste.
- Make vegan queso salsa: Place whole tomatoes, jalapeño, and garlic cloves in a saucepan and cover with water. Bring to a boil, then lower heat to a rolling simmer for 5 to 7 minutes. Drain well, then transfer to a blender along with avocado and salt. Blend until smooth and creamy.
- Warm tortillas: Heat each corn tortilla on a skillet or griddle for about 10 to 15 seconds per side until softened and pliable. Keep warmed tortillas wrapped in a towel to maintain flexibility for rolling.
- Assemble taquitos: On each tortilla, spread approximately 1 ½ tablespoons of the bean filling and about ½ tablespoon of vegan queso salsa near one edge. Roll tightly, sealing seam-side down. Secure with a toothpick if necessary to hold shape.
- Cook the taquitos (Air Fryer): Preheat the air fryer to 390°F. Arrange the taquitos seam-side down in a single layer and cook for 6 to 8 minutes, flipping halfway through until golden and crisp.
- Cook the taquitos (Oven): Preheat the oven to 425°F. Place the assembled taquitos on a parchment-lined baking sheet. Bake for 12 to 15 minutes, flipping halfway through, until crispy and golden.
- Serve: Remove toothpicks before serving. Serve warm with extra vegan queso salsa, shredded lettuce, pickled jalapeños and carrots, homemade pico de gallo, fresh guacamole, or vegan cashew sour cream for garnish and added flavor.
Notes
- Use water instead of oil for an oil-free sauté method.
- To reduce heat, remove jalapeño seeds and membranes before dicing.
- Vegetable broth can be substituted with water if preferred; however, broth adds more flavor.
- Keep warm tortillas wrapped in a clean kitchen towel to retain softness for rolling.
- To make vegan queso salsa milder, reduce or omit jalapeño.
- You can store cooked taquitos in the refrigerator for up to 3 days and reheat in the air fryer or oven to maintain crispiness.
- For a gluten-free option, ensure corn tortillas are certified gluten-free.
Keywords: vegan taquitos, air fryer taquitos, baked taquitos, plant-based Mexican, vegan appetizer, vegan snack, easy vegan recipe, Mexican-inspired vegan
