Vegan Taquitos

vegan mexican

This week has been a whirlwind. Time with friends and traveling, planning and coming up with new ideas. I recently started working part-time, and I wanted this transition to be used to volunteer more at church and host more! If you know me, you know that both of the things I just mentioned almost always involve one thing, food. Whenever I am serving on hospitality team at church, I use it as the best time to make bite-size, savory, finger food. So that means no silverware, and hopefully can be eaten with only a napkin.

vegan mexican recipe

That's when these little guys came into play! They are incredibly easy and I have to admit they aren’t too unhealthy. The crispness comes from the baking, not from the “frying”. With only four ingredients in the whole recipe, it's actually really affordable to make for a large crowd! I made these guys the day before and just warmed them in the oven; they went over super well! I also made none vegan taquitos, with regular chorizo and cheese.

vegan recipes

I also put out four sauces for dipping, taco sauce, sour cream, salsa and guacamole! Make extra guac; it went in the blink of an eye.

vegan mexican

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Vegan Taquitos
Crowd-pleasing healthy appetizer, they are vegan and gluten-free! Quick, easy and crispy chorizo heaven.
  • 1 cans black beans
  • 1 package Soy Chorizo
  • 2 Tablespoon Almond Milk
  • 24 Corn Tortlillas
  • For pan frying Coconut Oil
1 - Rinse black beans and put in microwave safe bowl, along with almond milk (water will work as well) and microwave for 3 minutes. Use a hand masher and roughly mash, just enough where its a paste but not completely smooth. In a pan cook chorizo on a stove top, use a wooden spoon to break up all the pieces and sear. Add chorizo to black beans and mix.2 - Make your wrapping station. Have a cutting board to roll the taquitos, a tablespoon and filling. Get a baking sheet and line with wet paper towels and make sure you have enough wet paper towels to put between layers and on top. Get half the package of corn tortillas (make sure to reseal the package) and wrap in pretty damp paper towels, place on plate microwave for 1 minute. 3 - Start rolling. Grab three tortillas and place on cutting board (make sure to cover the rest of the plate) add one tablespoon of filling and form it into a line. Tightly roll the taquitos and plane on the wet paper towel covered baking sheet and cover. Repeat this step until all the warm tortillas are gone, when you have used all of then warm up the other half of the package.4 - Cook, add a hefty tablespoon coconut oil to the pan and warm up until its just warm. If its to hot it will burn the taquitos. Sear the taquitos and turn them till all sides are cooked! Place on baking sheet to cool. 5 - When you have finished all of Taquitos if you want to eat them right away, go ahead and just get them in your belly! But if you are making them ahead of time and when you are ready, just throw them in an oven pre-heated to 350 and cook for 10 minutes. Just until crispy. Tips: Please please please! Keep your tortillas covered with the wet paper towels, corn tortillas dry and crack so easily. Also if you want to add a twist to make them have a little more bite add jalapeño and cilantro! Maybe even some lime.
Prep time: Cook time: Total time: Yield: 24

vegan mexican
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