Easy Baked Vegan Taquitos
User Reviews
5
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Prep Time
15 mins
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Cook Time
14 mins
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Total Time
30 mins
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Servings
3 servings
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Calories
520 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Easy Baked Vegan Taquitos
Description
Easy Baked Vegan Taquitos feature a filling of seasoned vegan taco meat layered with refried beans, fresh baby spinach, and vegan cheese wrapped in flour tortillas. Baking them on a rack or parchment results in a crisp exterior and warm, flavorful interior without frying. The combination of refried beans and vegan cheese adds creaminess, while the spinach contributes freshness and texture. These taquitos are best served hot with toppings like salsa, guacamole, cilantro, and lime to brighten the flavors and add moisture.
Preheating the oven to 400°F ensures a quick bake that crisps the tortillas uniformly. Rolling the filling tightly prevents unrolling during baking. Substitutions for the vegan meat include soy curl taco meat or commercially available vegan crumbles, and whole-wheat or corn tortillas make this recipe adaptable to different dietary preferences.
Leftover taquitos reheat well in an oven or toaster oven to restore crispness. If using corn tortillas, warming and covering them before assembly is recommended to avoid cracking. For oil-free cheese options, almond queso fresco or meltable vegan mozzarella alternatives can be used. Baking them instead of frying reduces added fats and cleanup.
Ingredients
- 1 batch Vegan Taco Meat Tap for recipe; see Notes for subs; about 2 ½ cups or 10 ounces
- 6 medium flour tortilla Can sub whole-wheat or 100% corn for WFPB option; see Notes, burrito-size, or flour-corn combo
- 1 ½ cups vegan cheese about 2 oz; see Notes for oil-free, shredded
- ¾ cup refried beans canned or homemade refried black beans
- 2 large handfuls baby spinach fresh, optional
For serving:
- salsa
- guacamole or vegan sour cream
- cilantro
- lime wedges
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
- Substitute soy curl taco meat for a textured, flavorful vegan filling or use store-bought vegan beef-style crumbles sautéed with seasonalings.
- Warm corn tortillas before assembling by covering with a damp towel and microwaving for 20-30 seconds to prevent cracking while rolling.
- Reheat leftovers in an oven or toaster oven to maintain crispness; avoid microwaving as it will soften the tortillas.
- Choose from oil-free vegan cheese options like almond queso fresco or meltable vegan mozzarella for different textures and flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 60g | 20% |
| Protein | 21g | 42% |
| Fat | 21g | 32% |
| Cholesterol | 0mg | 0% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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