Go Back
–+ servings
vegan taquitos

Vegan Taquitos

These crispy vegan taquitos are a quick Mexican-inspired lunch, stuffed with mashed red beans, sweet corn, and avocado, then dry-fried until golden. Ready in about 25 minutes.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Choose Serving Size 6

Ingredients 

  • 6 tortillas use GF if needed
  • 1 cup red beans
  • 1 cup sweet corn
  • 1 avocado ripe, cubed
  • 2 tomatoes chopped
  • ½ green pepper diced
  • ½ onion finely chopped
  • 2 Tbsp cilantro chopped
  • 6 Tbsp cheese shredded; use vegan cheese
  • 1 tsp chili pepper
  • ½ tsp cumin ground
  • 1 tsp salt
  • 1 tsp pepper
  • 6 Tbsp chipotle sauce

For serving:

  • 1 lime cut into wedges
  • 2 Tbsp spring onion

Instructions

  • In a large mixing bowl, add the beans and half of the avocado.
  • Mash the mixture with a fork until most of it is mashed but still has some texture.
  • Add the rest of the avocado, the corn, tomatoes, green pepper, cilantro, shredded cheese, chili, cumin, salt, and pepper. Mix with a spoon until incorporated.
  • Divide the mixture between the 6 tortillas.
  • Top each of them with chipotle sauce and wrap each tortilla tightly.
  • Place the tortillas into a large dry cast iron skillet and dry-fry for about 2 minutes on each side, until golden and just crispy.
  • Top with lime wedges and spring onions.
  • Serve with additional chipotle sauce.

Notes

Dry-fry the wraps in a cast iron skillet with no oil for a lighter, crispier shell. Press each wrap onto any leftover filling to help keep the avocado from browning.