Craving something crunchy, satisfying, and plant-based? These Easy Vegetable Taquitos (Vegan) are the answer. Packed with fresh veggies, black beans, and warming spices, they’re rolled up in soft tortillas and baked to golden perfection. Whether you’re planning a weeknight dinner or prepping freezer-friendly meals, these taquitos deliver flavor and convenience. The best part? No deep-frying required. With minimal prep and wholesome ingredients, this recipe turns everyday pantry staples into something truly craveable. Let’s dive into how these vegan taquitos became a comfort food favorite in our home—and how they can be a staple in yours too.
A Cozy Meal That Came to the Rescue
Finding Comfort in Crunchy, Savory Bites
It was one of those chaotic Tuesdays—homework flying, laundry piled, and my twins demanding dinner that didn’t come from a box. I had tortillas, a lone zucchini, and a can of black beans. Not much, but enough for creativity. That night, the Easy Vegetable Taquitos (Vegan) were born—crispy on the outside, hearty on the inside. I remember rolling them up, hoping they’d crisp enough to impress picky palates. They did. My kids devoured them. Since then, they’ve become one of our go-to comfort meals—simple, nourishing, and deeply satisfying.
The Secret’s in the Simplicity
What makes these taquitos so special is how effortless they are. With a few basic ingredients like onion, bell pepper, corn, and black beans, the filling comes together fast. Seasoned with chili powder, cumin, and a touch of fajita mix, it’s spicy but not overwhelming—kid-friendly, but bold enough for grown-ups. Rolled tight and brushed with oil, the taquitos crisp up beautifully in the oven—no messy frying. Plus, they’re customizable. Toss in leftover roasted veggies, use flour or corn tortillas, or top them with your favorite dairy-free cheese. That’s the beauty of Easy Vegetable Taquitos (Vegan)—they fit whatever your week looks like.
Easy Vegetable Taquitos
Ingredients
- 2 tbsp. olive oil
- 1 small onion diced
- 1 small bell pepper diced
- 1 large jalapeno diced
- ½ tsp. fajita seasoning
- ¼ tsp. cumin powder
- ¼ tsp. chili powder
- ½ tsp. sea salt or to taste
- 1 small zucchini diced
- 1 cup frozen or fresh corn
- 1 cup cooked black beans
- 10 6- inch tortillas corn or flour
- 2 tbsp. olive oil for brushing
Instructions
- To a large skillet, add the oil, onion, bell pepper, and jalapeno. Saute over medium heat for 4-5 minutes.
- Add the fajita seasoning, chili powder, cumin, and salt. Cook for another minute.
- Now, add the zucchini and cook for another 5 minutes, until it softens a bit.
- Lastly, add the corn and black beans and cook for a few minutes, until everything is heated through. Taste to see if the veggies need more seasoning, then add the lime juice and stir, mashing the black beans a bir. Set aside.
- Preheat the oven to 400°F. Line a large baking tray with a silicone baking mat or parchment paper.
- Lay out the tortilla on a flat surface and add about 3 tablespoons of filling to it. Roll up the tortilla tightly and place it seam side down on a baking tray. Repeat this step until all of the filling is gone. (You’ll have about 10 taquitos).
- Using a pastry brush, brush a thin layer of oil on each taquito. Bake 25 minutes, until the tortillas start to brown.
Notes
Add-ins and Substitutes
Add protein. Besides the black beans, you can add other forms of filling protein, such as kidney, pinto, or chickpeas. You can also cube up tofu or use tempeh meat substitute in these Vegetable Taquitos.
Substitute corn tortillas. For gluten-free taquitos, use corn tortillas. To keep them from ripping, just wrap them in a damp paper towel and then plastic wrap. Microwave for about a minute, until they’re warm and flexible. Then fill and carefully roll them up.
Use other vegetables. Make this recipe with sweet potatoes, radish, kale, eggplant, mushrooms, cabbage, carrots, or your favorite veggie.
Add some toppings. Top them off with some plant-based plain yogurt, Salsa Roja, or sour cream, or melt some vegan cheese on top (I suggest this Vegan Cashew Cheese Sauce). Sprinkle some chives, cilantro, olives, or tomatoes on and serve. How to Store
Store these Easy Vegetable Taquitos in an airtight container in the refrigerator for up to 5 days. You can also freeze them once cooled for up to 3 months. Thaw and then reheat in the oven at 400 degrees for about 5-10 minutes, or until crisp. Nutrition
Calories: 188kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 343mg | Potassium: 205mg | Fiber: 3g | Sugar: 3g | Vitamin A: 362IU | Vitamin C: 15mg | Calcium: 55mg | Iron: 2mg
Building Flavor with Smart Prep
Saute First, Then Season Boldly
The base of these Easy Vegetable Taquitos (Vegan) starts in the skillet. A quick sauté of onion, bell pepper, and jalapeño sets the foundation. Don’t skip this step—softening the aromatics draws out their natural sweetness and makes the filling more balanced. After a few minutes, the magic happens when you stir in fajita seasoning, cumin, chili powder, and sea salt. These spices bring warmth without overpowering, allowing each vegetable to shine. Let everything mingle just long enough to toast the spices before adding the heartier ingredients.
Once the zucchini hits the pan, keep an eye on the texture—it should soften but still have bite. That slight crunch adds dimension. Next comes the corn, sweet and bright, and black beans, creamy and hearty. Gently mash a few beans to help bind the filling—no need for cheese to hold things together. A splash of lime juice right at the end lifts everything. That’s the secret to well-balanced vegan flavor: acidity, heat, texture.
Wrap, Roll, Bake—No Frying Needed
This recipe proves you don’t need a fryer to get crispy taquitos. Once the filling is ready, working assembly-line style speeds things up. Lay out your tortillas, add 3 tablespoons of filling, then roll them tight and place seam-side down on a lined tray. Brush with olive oil—just enough to get a golden edge. Bake them at 400°F until lightly browned, about 25 minutes. You’ll know they’re done when the edges start to curl and crisp. The result? Crunchy, golden taquitos with a soft, spiced center.
Whether you’re batch-cooking for the week or whipping them up for dinner, Easy Vegetable Taquitos (Vegan) keep it simple and flavorful every time.
Customizing Your Taquitos for Every Craving
Make It Yours with Swaps and Add-Ins
The beauty of Easy Vegetable Taquitos (Vegan) lies in how adaptable they are. Once you’ve got the base, it’s easy to switch things up. Want more protein? Toss in kidney beans, pinto beans, or even chickpeas. For a soy-based boost, cubed tofu or crumbled tempeh can blend right into the mix without altering the flavor too much.
Don’t have zucchini? Use what’s in the fridge. Sweet potatoes bring a hearty sweetness, mushrooms add umami, and kale gives a leafy bite. Even chopped cabbage, carrots, or eggplant can work if sautéed briefly. And if you’re keeping things gluten-free, just grab corn tortillas. To keep them pliable (and prevent tearing), wrap them in a damp paper towel and plastic wrap, then microwave for about a minute. Warm tortillas roll more easily—and stay intact while baking.
Top It Off: From Creamy to Crunchy
Toppings turn these baked taquitos into a full experience. One of our favorites? A drizzle of Vegan Cashew Cheese Sauce—creamy, tangy, and melty. Or go fresh with chopped cilantro, sliced olives, diced tomatoes, or a squeeze of lime. For something extra cooling, spoon on a bit of plant-based sour cream or plain yogurt. Salsa Roja or avocado mash also pair wonderfully with the bold flavors tucked inside.
If you’re feeding a crowd, create a DIY taquito bar. Lay out toppings and let everyone build their own plate. These Easy Vegetable Taquitos (Vegan) go from snack to star of the dinner table with just a few extras. Whether you like creamy sauces, tangy salsas, or extra crunch, there’s no wrong way to serve them—just your way.
Store, Reheat, and Prep Ahead with Ease
Fridge-Friendly for Busy Weeks
These Easy Vegetable Taquitos (Vegan) aren’t just a one-night dinner—they’re also a meal prep dream. After baking, let the taquitos cool completely before placing them in an airtight container. Stored in the fridge, they’ll stay fresh for up to five days without getting soggy. For best texture, avoid stacking them directly on top of each other—place a piece of parchment or paper towel between layers if needed.
Reheating is easy. Skip the microwave if you want to bring back that crisp texture. Instead, pop them in the oven at 400°F for about 5–10 minutes. They’ll re-crisp nicely and taste just as delicious as day one. These are perfect for school lunches, quick dinners, or even afternoon snacks—no extra fuss.
Yes, You Can Freeze Them Too
If you want to stock up, these taquitos freeze beautifully. After baking, cool them completely and place them in a single layer on a baking sheet. Freeze for 1–2 hours, then transfer to a freezer-safe container or bag. This helps keep them from sticking together. Label and date them—they’ll last up to three months.
To reheat from frozen, place directly on a baking tray and bake at 400°F for 15–20 minutes. No thawing needed. Whether you’re making a double batch today or planning meals for next month, Easy Vegetable Taquitos (Vegan) deliver that crispy, fresh-from-the-oven taste every time.
Batch cooking doesn’t have to be boring. With a recipe like this, you get something fast, flavor-packed, and full of nourishing plant-based ingredients. That’s what makes them such a staple—easy to love, easier to repeat.
FAQs About Easy Vegetable Taquitos (Vegan)
What ingredients are in vegan vegetable taquitos?
These taquitos are packed with plant-based goodness: onion, bell pepper, jalapeño, zucchini, corn, and black beans. They’re seasoned with fajita spices, cumin, and chili powder, all rolled into corn or flour tortillas. Olive oil helps them bake up crispy without frying.
How do you make crispy vegetable taquitos without frying?
The key is brushing each rolled taquito with olive oil before baking. Then, bake them at 400°F for 25 minutes. They’ll get golden and crisp without a deep fryer—perfect for a healthier take on a classic.
Can you freeze homemade vegan taquitos?
Yes! Let them cool completely after baking, then freeze in a single layer before transferring to a storage container. Reheat directly from frozen in the oven for 15–20 minutes at 400°F for best texture.
What are the best toppings for vegan taquitos?
Try plant-based sour cream, Salsa Roja, or vegan cheese. Cashew cheese sauce, chopped cilantro, olives, tomatoes, or avocado slices also make great additions. They’re totally customizable!
Conclusion
These Easy Vegetable Taquitos (Vegan) are more than just a quick recipe—they’re a reliable favorite for busy days, lazy nights, and everything in between. They pack a flavorful punch with simple ingredients, crisp up without frying, and can be prepped ahead for effortless meals later. Whether you’re feeding a family or just yourself, they’re the kind of recipe you’ll turn to again and again. No fancy gadgets, no hard-to-find ingredients—just honest, feel-good food you can roll up and enjoy anytime.
