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Golden Vegan Taquitos with Spiced Beans turns pantry basics into something you’ll crave. Creamy mashed sweet potatoes mix perfectly with expertly seasoned black beans, giving you a filling that’s hearty and good for you. The corn tortillas bake up extra crunchy. Each bite hits just the right note—plenty of crunch, bold flavors, and enough to please everyone at your table, vegan or not.
At my last get-together, these taquitos went so fast the meat options sat untouched. Even the hardcore carnivores came back looking for more. Guess that proves how awesome plant-based food can be when you do it right.
Irresistible Ingredients Guide
- Olive oil (extra virgin): Gives the taquitos that golden finish and helps them crisp up in the oven.
- Smoked paprika: Brings a gentle smoky kick and ups the flavor game in a subtle way.
- Fresh garlic: Adds punchy flavor—way better than anything pre-chopped.
- Corn tortillas (good quality): Needed for the perfect crunch and to hold everything together.
- Sweet potatoes: Cook them soft and mash until smooth for creamy, sweet filling.
- Black beans: Leave some beans whole for texture and mash the rest for creamy bites.
- Fresh corn: Toss in raw kernels for extra sweetness and that awesome pop when you bite in.
How to Get Epic Taquitos
- Filling Process
- Mash your sweet potatoes until there are no lumps. Mix in the beans—smash most but leave a few whole for a nice bite. Sauté the garlic and onions first to boost flavor, then stir them in.
- Getting Tortillas Ready
- Warm the tortillas so they’re soft and bendy—cold ones break way too easily. Once they’re warm, keep them wrapped up in a kitchen towel as you work through the batch.
- Putting Them Together
- Spoon your filling close to one edge, just enough to roll up tight without stuff spilling out. Put the rolled taquito on the baking tray seam-down so it stays shut.
- Baking Step
- Give each taquito a good brush with oil so it all gets crispy. Place them on the baking sheet with a little breathing room for even browning on all sides.
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Grew up with lots of Mexican dishes at home, and what I figured out is, details make or break your taquitos—stuff like warming up the tortillas and nailing the filling texture. This plant-based version keeps those old-school tricks but makes it a meal everyone can love.
Awesome Side Ideas
Turn these taquitos into a true feast with classic sides. Think creamy guacamole with zingy lime and cilantro, fresh pico de gallo for a little tart crunch, and cool vegan cashew crema to calm the heat. Add a scoop of Mexican rice and some refried beans and you’re set.
Switch It Up
Make these your own with whatever you’ve got. Swap in roasted cauliflower and potato for a totally new feel or use pinto beans instead of black. Melt in some vegan cheese to make it extra cozy, or toss in chopped green chiles if you like some fire. You can remix them any way you want and they’ll keep the same basic technique.
Easy Storage
Pop any extras in a sealed container with parchment between layers so they don’t stick. Stick them in the fridge—they’ll stay tasty for up to three days. Planning ahead? Freeze the filling and tortillas separately, then build and bake when you’re ready for a fresh batch.
Nail the Right Temp
Learning how your oven heats helps you get perfect taquitos. Baking at 400°F is the sweet spot—hot enough for crispy edges, not so hot they burn. Peek in at the end: you want golden, crunchy sides and just-bendy middles.
Filling Done Right
The trick with the filling is getting it just right. Sweet potatoes need to be smooth and cooked all the way; let some beans stay whole for more texture. The mix can’t be watery or the tortillas get mushy—just thick enough to scoop and hold its shape.
Crunch Perfect
If you want taquitos that crunch with every bite, it’s all about even oil and where you place them. Brush oil everywhere, then use the center oven rack so the heat gets around. That way, every one comes out evenly crisp.
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After years of trying all kinds of plant-based spins on Mexican food, these taquitos are my go-to when people have all sorts of diets. They totally prove meatless options can be just as satisfying and taste-packed, plus you get some bonus nutrition.
This dish really shines because you can make it work for anything—parties, family dinners, or prepping meals for later. There’s something about that super crunchy outside and flavorful filling that always has folks asking for the secret.
This is what happens when old-school skills meet modern eating. Start with good ingredients and pay attention to the details, and this vegan main becomes everyone’s new favorite. The best part? It brings all kinds of people together at the table, no matter how they eat.
Frequently Asked Questions
- → How can I prep these ahead?
- For sure! You can whip up the filling and roll them up in advance. Just pop them in the fridge, covered tight, and bake when you're ready to eat.
- → My tortillas keep splitting, what gives?
- They crack if they're cold or stiff. Heat them up using a damp paper towel in the microwave or toss them in a hot pan for a few seconds.
- → Can I pop these in the freezer?
- Totally! Freeze them before baking, spread out flat. Once frozen, stash in a bag. Bake them straight from the freezer—just let them cook a little longer.
- → How do I warm up leftover taquitos?
- Oven works best—put them in at 350°F for 10 to 15 minutes till crispy again, or use an air fryer for about 5 minutes. Skip the microwave unless you want them mushy.
- → Can I swap in flour tortillas?
- You can, but corn ones give you that classic crunch and are gluten-free. Flour will work if that's all you have, but expect a different texture and taste.