Crispy vegan taquitos (baked or air-fried) 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.
Air Fryer Taquitos
Spread them in a single layer, seam-side-down, in your air fryer basket with space in between (cook in batches if necessary). Then air fry in a pre-heated air fryer at 350F/175C for 6-8 minutes, until lightly browned and crispy on the edges.
Useful Tips
- 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)
- Gluten-free
- Grain-free (if you use my homemade tortillas)
- Flavorful
- Comforting
- 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 #elavegan because I would love to see them! 🙂
More Vegan Snacks
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
Vegan Baked Taquitos
Ingredients
- 2 medium-large (400 g) potatoes peeled and chopped
- ½ tbsp oil
- 1 medium (140 g) carrot grated or finely diced
- ½ medium-large onion chopped
- 3 garlic cloves minced
- 1 cup (180 g) peas frozen or canned
- 1 tsp curry powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ¼ tsp ground nutmeg
- ¾-1 tsp sea salt or less/more to taste
- ¼ tsp smoked paprika
- Red pepper flakes to taste
- Black pepper to taste
- ¼ 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)
Instructions
- 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.
Notes
- 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 crispy and nicely browned on all sides.
- 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, video, and to check out the method for air-fryer taquitos.
- Recipe serves 10. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Anna K
I’ve been looking for new vegetarian recipes to try lately and this was by far the best I have made in a long time! I have already recommended this recipe to others and am looking forward to making again!
Ela
That’s wonderful, Anna! Thanks for your great feedback. 🙂
Jen
Hey. These sound great. I’m just curious how strong the curry is in this recipe? I can handle a little bit of that flavor but I’m not sure my kids would like if it was too much. Thanks so much.
Ela
Hi Jen, you can definitely leave it out or just add a little. 🙂
Cindy
Love it. I sub the peas for mushrooms and skip the cheese In them and sprinkle it on top instead. I also make them extra fat more like a bean burrito. They’re a favorite for sure, made me realize I like curry.
Ela
Sounds awesome! Happy they turned out delicious. 🙂
Julia Roche
Fun recipe, and a good substitute from the processed vegan meat products. I used a sunflower seed dressing as the sauce. Thank you 🙂
Ela
Sounds fabulous, Julia! So happy it was a success. 🙂
allison rice
These were absolutely spectacularly delicious!!!!!!!
My tweaks: doubled the spices and used tofutti cream cheese as my cheese ingredient along with some nutritional yeast. (I’ve also used before her cheese sauce she linked and its great too!)
I paired it with her green chutney, I believe it’s on her website with her aloo tiki recipe.
So great, then you for the recipe ^^
allison rice
My bad the chutney was from minimalist baker, but either way the taquitos were freaking awesome with our without the chutney Haha
Ela
Happy you liked the taquitos, Allison. 🙂
Dorcas Moseley
This looks great! I have a question about freezing. Can I freeze them after making them or do you recommend that I cook them first and then freeze them? Which would be the best outcome?
Ela
Hey! I would suggest baking them first and then freezing once they cooled. 🙂
Anne
This is super tasty and coms together quickly
Due to the curry it does not taste like Mexican food if that is the taste you want leave it out and use taco seasoning
Ela
So glad you liked them. Thanks for your feedback, Anne! 🙂
Danni
Wow amazing recipe! Used kidney beans instead of the beans, especially loved the spice mix 🙂
Ela
I am glad you enjoyed the taquitos! 🙂
Carrie
My family has been good about eating vegan with me, although they still eat meat and cheese occasionally. My husband and eleven year old daughter loved these! My daughter said it tasted like pot pie and even asked for one as a snack later in the evening. She said it was the best vegan thing I’ve made so far.
Carrie
I forgot to leave the 5 stars!
Ela
Thank you, Carrie! 🙂
Ela
Aww, that’s awesome, Carrie! I am so glad you and your family loved these taquitos. 🙂
Mikelle
Amazing, I used riced cauliflower instead of potato and served with “Mrs. Renfro’s Habenero Mango Salsa.” A symphony in my mouth. ????
Ela
I am so glad it turned out delicious, Mikelle! 🙂
Kate
This looks amazing. I especially love that you include homemade alternatives to the tortillas and the cheese. I was just wondering what portion of the homemade cheese recipe you linked would you use in this recipe (1/2?) ?
Ela
Thank you, Kate! If you make one batch of my vegan cheese sauce, it will make about 200 grams (7 oz). I didn’t use all of it for the tortillas, about 2/3 or 3/4 of it. Hope this helps. 🙂
Julie H
What are the best kind of white potatoes to use in this recipe?
Ela
Hey Julie, I often use Yukon Gold potatoes. They are my favorite. 🙂
Emily
These are great!! Made a batch last night for the first time, will definitely be making them again!
Ela
I am glad the taquitos turned out delicious! Thanks for your feedback, Emily. 🙂
Maree
These are great, non vegans would love these. I think I could use the tortillas for savoury pie crust as well. Very yummy, thanks Ela
Regards Maree
Ela
I am glad you liked the taquitos, Maree! Thanks for your great feedback. 🙂
Shaina Beil
How much water do you use when you make the tortillas for this? I love that recipe and use it quite often to make little flatbreads, and I usually use 1 cup of water, but I let them stay a little thicker.
Ela
Typically, a little more than 1 cup. Most of the time 270 ml. 🙂
Kat
Omg, the best! I didn’t expect the potatoes to taste so good in these. It actually tastes meaty, like a meat pie. Absolutely amazing!
Ela
Awesome! I am so glad you liked the taquitos, Kat! 🙂
Medina
So far this is the best and most delicious meal I made. I absolutely love it. Plus this was the first time to made a vegan cheese sauce (I made it with cashew) and I’m crazy about the flavor and texture ????????
Ela
Aww, that’s amazing! I am so glad you loved the recipe, Medina. It’s also one of my favorites and I could eat it every day, haha. Thanks for your great feedback! 🙂
Bianca Zapatka
These look so yummy! Would love to grab one 🙂
Lots of love, Bianca <3
Ela
They are very good and I hope you will try them soon. 🙂
Lindsey
Forgot to rate when I reviewed and the rating always helps Me choose a recipe!
Michaela
So kind of you, thanks a lot! 🙂
Lindsey
These turned out great and were super easy!! The cheese sauce is perfect too! The recipe is very forgiving and adaptable, I added some sautéed mushrooms and red peppers too at the end and used raw frozen tortillas from costco. When they cook they are very light and flaky. I plan to make a big batch and freeze for my college daughter to keep on her apartment. I imagine it would be super easy to thaw a couple and toss in toaster oven. Yummy topped with guacamole and salsa. Thanks for a great recipe!
Michaela
You are very welcome, Lindsey! I am glad you liked the recipe. Guacamole and salsa is an amazing combo, I love it too. 🙂
L
How do you reheat these?
Ela
You can reheat them in the oven or in a pan until warm and crispy. 🙂