Quick & Easy Baked Taquitos


Quick & Easy Vegan Baked Taquitos Greetings from Malaysia! If you follow my Facebook page or Instagram, you know that I spent the last week in the UK! It was my first time to England and I had a blast. Although, it was freezing compared to Penang! I chowed down on a bunch of yummy vegan food and I hope to share with you all more about my trip later.

In other exciting news, I have had quite a few family and friends wanting to go vegetarian or vegan these past couple of months. It has been really encouraging to my husband and I and we love sharing information and recipes with our new veg friends! Giving up meat can be challenging and there is a transition period while you learn to make new foods and create new food memories. And it can be hard if you’re working full-time with a family to feed!

Quick & Easy Vegan Baked Taquitos

Here’s one of my quick and easy go-to recipes that I make when I don’t feel like cooking. It’s perfect to make during the week when you’re short on time. You can serve these taquitos with rice, salad, or some veggies and you’ve got a complete meal! You can also enjoy these with all of your favorite dipping sauces like salsa, guacamole, or my favorite easy vegan cheese sauce. These are also guilt-free because they are baked and not fried like traditional taquitos!

Quick & Easy Vegan Baked Taquitos

Quick & Easy Vegan Baked Taquitos

 8-10 whole-wheat flour tortillas
1 15-oz can vegetarian refried beans or black beans (drained and rinsed)
1-2 cups warm water

optional: dried red pepper flakes, cumin, cilantro, finely minced garlic and purple onions, nutritional yeast, or vegan cheese

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Preheat oven to 350 F and lightly grease a cookie sheet or line with parchment paper.

Have your beans, tortillas, and warm water ready. The key to perfect baked taquitos is warm to hot water. The warm water makes the tortillas stick together while they bake!

Pour the warm water into a pie pan or skillet. Dip one tortilla into the  water for about 15 seconds, make sure each side is wet. Lay the tortilla on a flat surface and scoop about 2-3 tablespoons of beans onto the tortilla. I like to put the beans on the left side (helps me to roll them up!)  and I am careful not to put the filling too close to the edges because they’ll ooze out while baking. Roll the tortilla up tight, they’ll look like cigars not burritos. Place the taquitos crease-side down on the cookie sheet.

Bake for about 15 minutes or until they are golden and crispy. Serve with salsa, guacamole, or easy vegan cheesy sauce. Enjoy!

About Stephanie Watkins

Welcome to my blog, I'm Stephanie. I was born and raised in sunny California but now live with my husband in Malaysia. This is where I write, cook, and photograph our new life overseas. I love taking pictures, experiencing new cultures, and eating an animal-free and plant based diet.

22. May 2013 by Stephanie Watkins
Categories: Entrees, Snacks | Tags: , , , , , , , , , | 7 comments

Comments (7)

  1. Pingback: Taquitos | njvegetariangirl

  2. These were so delicious and easy to make! I served with a simple salad of roasted corn and avocado.

  3. can you freeze them?

  4. I tried to make these last night but the corn tortillas would just split. I soaked them in hot water before attempting to fill them and roll them. Soooo disappointed.

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