Around here, meatless Monday used to be met with skepticism until these crispy taquitos changed everything. Of course, when your meat-loving husband starts requesting them for dinner, you know you’ve struck culinary gold!
Why This Recipe Works
In reality, creating vegan versions of favorite foods that satisfy everyone can feel impossible. The best taquito moments are when John can’t believe they’re plant-based, and Jack and Aliana fight over the last one! Georgia’s genius filling combination makes these taquitos so hearty and satisfying that no one misses the meat.
Key Components Breakdown
Essential Ingredients
- Jackfruit – Georgia taught me the perfect seasoning blend
- Black beans – Emily’s pressure cooking method makes them extra creamy
- Corn tortillas – Catrine’s trick for preventing cracks
- Vegan cheese – The key is finding one that actually melts
- Seasonings – Our secret Mexican spice blend
Equipment Needed
Must-haves:
- Large skillet
- Baking sheet
- Tongs
- Pastry brush
Nice-to-haves:
- Air fryer
- Food processor
- Tortilla warmer
- Spray bottle for oil
The Technique Section
Critical Steps
- Prepare filling properly
- Warm tortillas correctly
- Roll tightly for crispiness
- Secure with toothpicks
- Achieve even browning
The most common mistake? Not warming the tortillas first. After one particularly crumbly batch, I learned that warm, pliable tortillas are essential!
Temperature and Timing
- Oven temperature: 425°F (220°C)
- Baking time: 15-20 minutes
- Tortilla warming: 15-20 seconds
- Resting time: 5 minutes
Troubleshooting Guide
Common Issues
Tortillas cracking? Georgia’s solution: Steam them between damp paper towels. When Aliana helped me test this method last week, we had zero breaks!
Filling too wet? Emily taught me to drain and press the jackfruit thoroughly before seasoning.
Variations and Adaptations
Seasonal Options
- Spring: Add fresh corn and poblanos
- Summer: Roasted vegetables
- Fall: Sweet potato and black bean
- Winter: Mushroom and kale
Dietary Modifications
- Gluten-free: Use corn tortillas
- Extra protein: Add quinoa
- Soy-free: Skip the vegan cheese
Storage and Make-Ahead
- Make filling 2-3 days ahead
- Freeze unbaked taquitos
- Reheat in oven for crispiness
- Store filling separately
FAQ
Q: Can I make these ahead? A: Yes! Freeze before baking and bake from frozen.
Q: How do I keep them crispy? A: Don’t cover while hot and reheat in oven.
Q: Best vegan cheese substitute? A: Look for cashew-based varieties that melt well.
Closing Thoughts
You know what makes these taquitos truly special? It’s not just their incredible crunch or the way they fool even the staunchest meat-lovers – it’s watching Jack’s face light up as he helps season the filling, or seeing Aliana master the perfect rolling technique. Even John, who once claimed he’d never enjoy vegan Mexican food, now brags about these to his colleagues!
Since sharing this recipe on my Pinterest, I’ve heard from so many families who’ve made Meatless Monday a favorite night of the week. Some have even started “taquito rolling parties” where kids help prepare big batches for the freezer!
Remember, your first batch might not look perfect (like my infamous “overstuffed explosion” that had us eating taquito filling with spoons!), but keep experimenting. For more plant-based recipes and family-friendly dinner ideas, follow me on Pinterest @mealmia – where I share all our kitchen adventures, successful or otherwise!
PrintCrispy Vegan Taquitos
Description
A plant-based version that’s so good, no one will miss the meat!
Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 50 minutes | Servings: 12
Ingredients
For the Filling:
- 2 (20 oz) cans young jackfruit, drained and shredded
- 2 (15 oz) cans black beans, drained and rinsed
- 1 onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For Assembly:
- 24 corn tortillas
- 2 cups vegan Mexican-style cheese
- Olive oil for brushing
- Fresh cilantro
- Lime wedges
For Serving:
- Guacamole
- Salsa
- Vegan sour cream
- Shredded lettuce
- Diced tomatoes
Instructions
- Preheat oven to 425°F (220°C). Line baking sheet with parchment.
- Prepare filling: Heat oil, sauté onion and garlic until soft. (Jack loves being our official garlic crusher!)
- Add jackfruit, beans, and seasonings. Cook until well-combined and heated through.
- Warm tortillas between damp paper towels in microwave. (Aliana’s job is counting to make sure we have enough!)
- Place 2-3 tablespoons filling and cheese on each tortilla.
- Roll tightly and secure with toothpicks.
- Brush with oil and arrange on baking sheet.
- Bake 15-20 minutes until golden and crispy.
Notes:
- Really drain the jackfruit well
- Don’t overfill tortillas
- Georgia’s tip: double layer tortillas for extra stability
- Catrine’s secret: spray with oil halfway through baking
Storage Tips:
- Freeze unbaked taquitos
- Store filling separately
- Reheat in oven for crispiness
- Keep toppings fresh
Nutritional Information (per serving):
- Calories: 285
- Protein: 12g
- Fat: 14g
- Carbs: 32g
- Fiber: 8g
Closing Thoughts
Creating these vegan taquitos has been such a joy, especially seeing how they’ve won over Mia’s family and countless readers. They prove that plant-based cooking can be both fun and incredibly delicious. Whether you’re vegan, vegetarian, or just trying to add more plant-based meals to your routine, these taquitos are sure to become a family favorite.
Want more plant-based recipes and baking adventures? Follow us on Pinterest @mealmia for weekly inspiration, behind-the-scenes cooking stories, and exclusive recipes!
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