Crispy vegan baked taquitos which are super easy to make, gluten-free, and delicious. These meat-free flautas are filled with a hearty veggie mixture that is bursting with flavor. Enjoy this simple rolled taco recipe as a snack, dinner or side dish!
I am a huge fan of baked taquitos and make this hearty snack quite often. One of my most popular recipes is these Buffalo Chickpea Taquitos which are spicy, and delicious. Now it was time to come up with a new recipe for veggie taquitos with healthy vegetables.
Difference Between Taquitos And Flautas?
You might be wondering what’s the difference between taquito (“little rolled taco”) and flauta? They are both stuffed (mainly with meat, e.g. beef, chicken, and cheese), rolled, and either fried (most common) or baked which makes them quite similar. Both are typically made with corn tortillas, however, taquitos are shorter. The shape is different as well as flautas are skinnier and remind rather of a flute (“flauta” means flute in Spanish)
Also, the term “taquitos” is commonly used in the USA and “flautas” in Spanish-speaking countries (e.g. Mexico).
My recipe can be made with corn tortillas or wheat tortillas. I actually make my own homemade tortillas which neither contain corn nor wheat flour.
How To Make Vegan Taquitos?
Making these crispy oven-baked taco rolls is a breeze and very straightforward. Below you can see 6 process shots and I will quickly explain them:
- In the first picture, you can see the veggie mixture in a pan. I used cooked mashed potatoes, carrot, peas, onion, garlic, and flavorful spices. All you need to do is sauteing the onion, garlic, carrot, mashing the cooked potatoes, and adding the peas.
- The second picture shows the mashed vegetables. You can use a potato masher or a fork to combine everything.
- As you can see in the third photo, I normally put about 2-3 tablespoons of the veggie mixture on a tortilla. If you use larger tortillas you can, of course, use more stuffing.
- Photos 4, 5, and 6 show how to roll up the tortilla. You can sprinkle the rolls with taco seasoning (optional but very recommended). Place them on a lined baking sheet and bake in the oven until golden brown and crispy.
All measurements and instructions can be found below in the recipe card.
- It’s possible to make the vegetable filling ahead of time and store it in the refrigerator for 1-2 days.
- Store leftover veggie taquitos covered in the fridge for up to 3 days or freeze in zip lock bags for up to 2 months.
- You can add more healthy vegetables in addition such as peppers, zucchini, sweet potato, or mushrooms.
- If you aren’t a fan of peas, simply use chickpeas or beans to add healthy plant-based protein to your vegan taquitos.
- You can use vegan ground “beef” as a meat substitute if you like. Simply fry it together with the onion in a pan.
- Want them extra crispy? Pan-fry the taquitos with some oil instead of baking!
- Dip in salsa, vegan queso, sour cream or guacamole! I often serve them with my easy vegan cheese sauce.
These Baked Veggie Rolls Are:
- Vegan (meat-free, dairy-free)
- Grain-free (if you use my homemade tortillas)
- Crispy on the outside, soft and cheesy on the inside
- The perfect finger food
- A great snack, party food, dinner or side dish
- Quite healthy as they contain only wholesome ingredients
- Easy to make
Should you give these baked vegan taquitos a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see them! 🙂
For more snack ideas, check out the following delicious gluten-free vegan recipes:
- Crispy Polenta Fries
- Homemade Taco Cups
- Black Bean Quesadillas
- Vegetable Fritters
- Roasted Cauliflower Steaks (Vegan Schnitzel)
- Oven-Baked Tacos
Easy Vegan Baked Taquitos
- 2 medium-large (400 g) potatoes peeled and chopped
- 1/2 tbsp oil
- 1 medium (140 g) carrot grated or finely diced
- 1/2 medium-large onion chopped
- 3 garlic cloves minced
- 1 cup (180 g) peas frozen or canned
- 1 tsp curry powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg
- 3/4-1 tsp sea salt or less/more to taste
- 1/4 tsp smoked paprika
- Red pepper flakes to taste
- Black pepper to taste
- 1/4 cup (60 ml) vegetable broth
- 5 oz (140 g) vegan cheese of choice
- Taco seasoning to sprinkle on top of taquitos (optional)
- 8-10 small/medium tortillas (*see notes)
- Peel and chop the potatoes and cook in a pot with boiling water and salt until fork tender which takes about 12-15 minutes. Drain the water and mash the potatoes with a potato masher. You can add a splash of plant-based milk for a creamier result. Set aside.
- Heat oil in a pan/skillet over medium-high heat and add the chopped onion. Sauté for 3 minutes, stirring frequently, then add the grated carrot, minced garlic, all spices and sauté for a further minute.
- Pour in the vegetable broth, add peas (frozen), put the lid on and cook for a few minutes until the carrot is softened. If you use frozen peas, make sure to let them thaw completely. If using canned peas, drain and rinse (no need to cook, add them in the next step). Turn off the heat.
- Also, add the mashed potatoes and vegan cheese (you can use store-bought grated vegan cheese or cream cheese). I used my easy vegan cheese sauce. Use a fork or a potato masher to combine everything.
- Taste the veggie mixture and adjust seasonings. Add more salt/black pepper/spices to taste. If you want it spicier, add more red pepper flakes to taste.
- Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
- Place about 2-3 tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.
- Brush with a little vegetable oil (to make them even more crispy) and sprinkle some taco seasoning on top.
- Bake in the oven for about 17-20 minutes or until they are golden brown and crispy. Broil for a few minutes (optional).
- Serve with salsa, sour cream, vegan queso or guacamole. Enjoy! Store leftovers covered in the fridge for up to 3 days or freeze in zip lock bags for up to 2 months.
- Peas: If you aren't a fan of peas, simply use chickpeas or beans to add healthy plant-based protein.
- Vegan meat: You can use vegan ground "beef" as a meat substitute if you like. Simply fry it together with the onion in a pan.
- Crispy taquitos: Want the taquitos extra crispy? Pan-fry them with some oil instead of baking until nicely browned on all sides and crispy.
- Tortillas: I use homemade gluten-free tortillas. They are also grain-free, pliable, and delicious. If you are using store-bought corn tortillas, make sure to warm them in a pan (with a lid on) or wrapped in a damp paper towel in the microwave (for about 30-40 seconds). You can also use flour tortillas (if you aren't gluten-free).
- Read the blog post for more useful tips, step-by-step photos, and to watch the video.
- Recipe serves 10. Nutrition facts are for one serving.
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