Taquitos are definitely a comfort food. Their crisp shells have a nice crunch and make them easy to hold in your hand. They’re fun as a snack or appetizer, and they can even make a good meal when paired with the right things.
For instance, make sure to add all your favorite toppings! Salsa, hot sauce, cilantro, and avocados all significantly boost the flavor and texture of this dish.
When I ate these, I also paired them with a very simple coleslaw. It’s a great option if you want to add more greens to this meal.
Similar to tacos, you can use corn or flour tortillas, that’s your choice. However, I learned changing the tortilla actually changes the name of the dish.
Taquitos are usually prepared with corn tortillas while flautas are usually made with flour tortillas. Of course, some restaurants don’t follow that rule, so be sure to ask if you order them. Either way, these are fun for mixing up your usual taco nights. Give them a try!
Keep your hot sauce on your taquitos, not the floor,
Your favorite alternative chefs, K & T
Vegan Oven Baked Taquitos
Ingredients
- 24 6-in corn tortillas
- 1 red onion diced small
- 5 cloves garlic crushed and minced
- 2 cans black beans drained
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- ½ tsp sea salt or more to taste
- 1 cup water
- 2 cups cooked corn
- 4 oz can diced green chiles drained
- 16 oz salsa divided
- Avocados sliced for topping
- Cilantro optional for topping
- Hot sauce optional for topping
Instructions
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Set a large pan over medium heat. Once hot, add red onion and cook for 3 minutes, or until they begin to become translucent. Add garlic, and cook for 1 more minute until fragrant. Transfer onion and garlic to a bowl for later.
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Add the beans, chili powder, ground cumin, paprika, salt, and 1 cup water to the pan. Bring to a boil, then reduce heat to medium low, and simmer for 20 minutes, or until most of the liquid has evaporated.
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Remove from heat. Mash the beans until only some remain whole. Add 1 cup of the salsa along with the corn, green chiles, and the cooked onion and garlic. Mix together and set aside to cool.
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Preheat the oven to 425 degrees F. Prepare a large baking sheet with parchment paper.
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Spoon ~1/3 cup of the filling down the center of each corn tortilla. Tightly wrap tortillas* around filling and set on the prepared baking sheet, loose edge down.
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If you want to get added crisp, you can lightly brush them with oil (optional). Bake for 10-12 minutes, or until tortillas are browned and crisp.
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To serve, plate 2 taquitos and top with extra salsa, sliced avocado, and a little cilantro.
Recipe Notes
When using corn tortillas, you may need to warm them up for a few seconds before trying to make the taquito. Otherwise it might tear when wrapping them.