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Black bean and veggie taquitos turn basic items into a crunchy, golden treat that brings Mexican food warmth straight to your home. These plant-based rolls mix smooth seasoned beans with crisp veggies, all tucked in corn tortillas and baked to crispiness in your air fryer or oven. You'll get that restaurant-style crunch without deep frying.
I made these at our family get-together last week, and my nephew, who usually runs from anything called 'vegan,' went back for more... twice! The trick is getting that golden crunch while keeping everything inside moist and packed with flavor.
Key Ingredients for Fantastic Results
- Corn tortillas: Go for soft, bendable ones that won't break during rolling. I always pick tortillas with just a few ingredients and warm them up a bit before I start rolling
- Black beans: They're the filling's main component. Grab low salt canned beans or boil dried ones until soft but not mushy
- Mirepoix mix: Chopped onions, carrots, and celery build a taste foundation that makes these taquitos way better than simple bean rolls
- Mexican seasonings: A mix of cumin, chili powder, and smoky paprika adds real depth to every mouthful
Making Flawless Taquitos
- Get Your Filling Ready:
- Mix your washed black beans with the cooked mirepoix. Use a potato masher to make it smooth with some chunky bits so it stays together when rolled.
- Add Flavors:
- Stir in your spices until they're spread out evenly. Your filling should be damp but not wet enough to tear through the tortillas.
- Roll Them Right:
- Heat each tortilla until it's flexible, then put your filling in a line a bit off center. Roll it tight and keep the seam facing down.
- Finish Them Off:
- Brush some oil on each taquito, mainly on the seams and ends where you want the most crunch to happen.
In my kitchen, black beans have become my go-to for making filling plant-based dishes. When mashed, they've got this smooth feel that reminds me of my grandma's chicken taquitos from back in the day. I love how these beans soak up all the spices while staying rich and creamy—they're just perfect for this modern spin.
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Delicious Pairings for Your Taquitos
Make a full Mexican spread by adding colorful sides around your crunchy taquitos. A big spoonful of cashew sour cream gives a nice cooling touch, while fresh pico de gallo adds brightness and crunch. When we have family over, I lay them out on a big plate with lime pieces, chopped avocado, and shredded lettuce, so everyone can fix their plate just how they like it.
Customize Your Creation
Switch up these taquitos to fit what you like or need in your diet. Try pinto beans instead of black beans with extra garlic and cumin for a deeper taste. Think about adding roasted sweet potatoes to the mix for some natural sweetness and more nutrients. If you're into spicy food, throw in some chopped chipotle peppers in adobo sauce for a smoky heat that goes great with the beans.
Storage Solutions
Put your cooked taquitos in an airtight container with parchment paper between layers to keep them crunchy. They'll stay good in the fridge for three days, which is great for planned leftovers. For longer storage, freeze them separately on a baking sheet before putting them in a freezer bag.
Warming Them Up Right
Get back that original crunch by heating them in your air fryer for 3-4 minutes at 350°F. If you're using an oven, put them on a wire rack over a baking sheet and heat at 375°F for 7-8 minutes. Don't use the microwave as it'll just make the tortillas soft and chewy instead of crispy.
Creative Taquito Variations
Try different filling combos to keep this dish interesting. Mix in some roasted corn and poblano peppers for a smoky southwestern feel. Add some vegan cheese for extra creaminess, or put in some quinoa for more protein and texture.
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After making these taquitos for years, I've found they're more than just food—they bring folks together. Whether it's a casual family dinner or a fancy get-together, they always get people talking and making memories. That mix of crunchy outside and flavorful inside makes them a hit with everyone, no matter what kind of food they usually go for.
Frequently Asked Questions
- → Can I prep these taquitos earlier?
- Sure! Make and fill the taquitos up to a day ahead. Keep them covered in the fridge and cook just before eating so they stay crisp.
- → How do I reheat leftover taquitos?
- Pop them in the air fryer at 350°F for 2-3 minutes or bake them at 375°F for 5-7 minutes. Forget the microwave—they’ll lose their crunch.
- → Can I freeze these taquitos?
- Absolutely! Freeze uncooked ones flat till firm, then transfer to a freezer bag for 3 months max. Cook straight from frozen, adding a few extra minutes.
- → What pairs well with these taquitos?
- Serve them up with guac, salsa, vegan sour cream, diced tomatoes, shredded lettuce, or your fave Mexican-style side dishes.
- → Can I swap corn tortillas for flour ones?
- Yes, you can! Just keep an eye on them since flour tortillas cook faster and might brown quicker.