Easy Baked Vegan Taquitos

Name: Easy Baked Vegan Taquitos
Prep time: 15 min
Cook time: 14 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 batch Vegan Taco Meat; 6 medium burrito-size tortillas, flour or flour-corn combo recommended; 1 ½ cups shredded vegan cheese; ¾ cup refried beans; 2 large handfuls fresh baby spinach, optional; salsa; guacamole or vegan sour cream; cilantro; Lime wedges

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
3 servings
Calories
520 kcal
Course
Main Course, Appetizer
Cuisine
Mexican

Easy Baked Vegan Taquitos

Finn Russell

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These baked vegan taquitos are not exactly traditional, but they are SO delicious and easy to prepare. Filled with vegan taco meat and cheese, then baked until crispy! Endlessly customizable, too. Serve with your favorite toppings like salsa, guacamole, green onion, and cilantro.Makes 6 large taquitos (or flautas); serves 3 to 4 people depending on appetites.

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Ingredients

Servings

1 batch Vegan Taco Meat Tap for recipe; see Notes for subs; about 2 ½ cups or 10 ounces
6 medium burrito-size tortillas, flour or flour-corn combo recommended Can sub whole-wheat or 100% corn for WFPB option; see Notes
1 ½ cups shredded vegan cheese about 2 oz; see Notes for oil-free
¾ cup refried beans canned or homemade refried black beans
2 large handfuls fresh baby spinach, optional

For serving:

salsa
guacamole or vegan sour cream
cilantro
Lime wedges

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Instructions

Preheat oven to 400 degrees F (205 C), and line a baking pan with parchment. If you have an oven-proof metal rack, place that on top.
If the taco meat was made in advance and is cold from the refrigerator, warm it briefly in the microwave or in a small pot on the stove. It doesn't need to be piping hot, just warm.
Lay a tortilla out flat, and spread about 2 tablespoons of refried beans horizontally across the middle. Spoon about ⅓ to ½ cup taco meat on top of the beans, and gently pack it down. Lay a few pieces of spinach on top of the meat, then sprinkle with cheese.
Roll up tightly, and place seam side-down on the baking rack (or directly on the parchment if not using a rack). Repeat with remaining tortillas.
Bake for 13 to 15 minutes or until hot and crisp. Serve immediately with your favorite toppings. See Notes for storage and re-heating.

Notes

Vegan Meat Options
I highly recommend trying the soy curl taco meat if you can. The flavor and texture are just SO perfect - any leftovers you have can easily be added to salads, grain bowls, and nachos.
Or sub store-bought vegan beefy crumbles, crumbled tofu chorizo, seitan chorizo, or basic ground seitan (you'll want to sauté it first with diced onion and taco seasoning).
Corn Tortillas
If using small corn tortillas you'll need to warm them first to make them pliable. To do this, stack them on a plate, and cover with a damp tea towel or paper towel. Microwave for 20-30 seconds or until soft. Keep covered with the warm towel while assembling taquitos.
As long as the corn tortillas are soft enough you shouldn't have trouble with them unfolding on the baking sheet, but toothpicks can help hold them in place if needed. These cook faster than flour tortillas, so keep an eye on them after 6 or 7 minutes in the oven.
Cheese Options
If you prefer an oil-free homemade cheese option, I recommend one of these:
Storing and Reheating
Vegan taquitos are best served hot and crisp from the oven. Leftovers can be refrigerated for up to a few days. Reheat in the oven or a toaster oven until heated through and crisp.
Almond Queso Fresco
Meltable Vegan Mozzarella
or serve Vegan Queso on the side for dipping