Mexican

Baked Vegan Taquitos

These baked vegan taquitos with chipotle crema are so simple to put together, tasty, healthy and great to serve as an appetizer or party finger food.

These baked vegan taquitos with chipotle crema are so simple to put together, tasty, healthy and great to serve as an appetizer or party finger food.

Taquitos are just regular corn tortillas rolled up into a tube and then fried or, in this case, baked until crispy. Simple right? And just like with regular vegan tacos, you can roll just about anything up into a taquito. I’ve gone with one of my all-time favorite combinations: sweet potato and black beans. Yum!

I love sweet potato and black beans in enchiladas and for these vegan taquitos I’ve added some green pepper and red onion for a bit of crunch and cilantro for freshness. Add in some typical Mexican-style spices: cumin, chili powder, oregano and garlic and you’ve got the perfect finger food ready for dipping into your favorite sauce!

These baked vegan taquitos with chipotle crema are so simple to put together, tasty, healthy and great to serve as an appetizer or party finger food.

Now you need something to dip your vegan taquitos into, and choosing your sauce is the fun part. So many options! For this baked taquitos recipe I whipped up a quick cashew-based chipotle crema. It’s really easy, just blend some soaked cashews with a canned chipotle pepper or two and you’ve got a spicy, smoky, super flavourful dipping sauce.

Another great option for dipping your baked vegan taquitos is guacamole. Everybody can make a basic guacamole, right? If you want to step it up a bit you can try this 4-ingredient cilantro-lime sauce from my vegan burrito bowls. Or why not just some salsa and vegan sour cream?

These baked vegan taquitos with chipotle crema are so simple to put together, tasty, healthy and great to serve as an appetizer or party finger food.

I checked over some other vegan taquito recipes online and noticed that a lot of people had trouble rolling up their tortillas without them cracking, breaking or falling open. I didn’t have that problem, my taquitos rolled up nicely and stayed together while baking.

However, if you do find that you have that problem, then simple warm the tortillas for a couple seconds in the microwave or a hot pan before rolling. Serve your baked vegan taquitos straight out of the oven while they’re still crispy and delicious and dress them up with the colourful cherry tomatoes and a sprinkling of fresh cilantro!

Serves 8 vegan taquitos, can easily be doubled

Baked Vegan Taquitos

These baked vegan taquitos with chipotle crema are so simple to put together, tasty, healthy and great to serve as an appetizer or party finger food.

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe
    For the vegan taquitos
  • 1 large sweet potato, peeled and diced
  • 1 can (425 grams / 15 oz) black beans, drained and rinsed
  • Half a red onion, diced
  • Half a green pepper, diced
  • ¾ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • Pepper, to taste
  • The juice of half a lime
  • A bunch of fresh cilantro
  • 8 small corn tortillas
  • Cherry tomatoes and lime slices for serving (optional)
  • For the chipotle crema
  • ½ cup raw cashews, soaked overnight or in hot water for 30 minutes
  • 1/3 cup water
  • 2 tablespoons lime juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • 1 – 2 chipotle peppers in adobo sauce (adjust to taste)
    For the chipotle crema
  1. Place all the ingredients in a blender or food processor and blend until creamy, scraping down the sides as necessary. Chill in the fridge until your taquitos are ready to serve.
  2. For the vegan taquitos
  3. Preheat the oven to 200°C (400°F).
  4. Boil the sweet potato until soft. Drain and mash. In a bowl combine the mashed sweet potato with the remaining ingredients up to the cilantro.
  5. Place a couple of tablespoons of the filling in the middle of a tortilla and top with some fresh cilantro leave. Roll up the tortilla as tightly as possible. If your tortilla is cracking, warm it for a couple of seconds in the microwave or a hot pan.
  6. Place the taquito seam side down on a parchment-lined baking pan. Once you’ve rolled all your taquitos, bake them until crispy – about 20 – 30 minutes – turning them over once during baking. Allow to cool for 10 minutes and serve immediately with the chipotle crema.
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http://www.cilantroandcitronella.com/baked-vegan-taquitos/

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4 Comments

  • Reply
    Anna
    January 17, 2017 at 10:30 pm This sounds amazing!! I'm wondering, if I prepare these in advance can I put them in a casserole dish (seam-side down on parchment paper as the recipe calls for) and bake them the next day? Or, can I partial bake and then reheat?
    • Reply
      Melissa
      January 18, 2017 at 12:17 pm Reheating isn't a good idea because they can lose their crispiness. I would prepare the filling and refridgerate it, then assemble the taquitos just before you're ready to bake.
  • Reply
    Annalyssa
    February 24, 2017 at 12:40 pm Hi, I'm allergic to nuts. Any substitute for the cashews?
    • Reply
      Melissa
      February 27, 2017 at 1:13 pm Yes, you can use silken tofu and leave out the water.

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