Taquitos are just routine corn tortillas rolled up into a tube and then fried or, in this case, baked till crispy. Basic right? And much like with regularvegan tacos, you can roll practically anything up into a taquito. I’ve gone with one of my all-time favorite mixes: sweet potato and black beans. Yum!
I like sweet potato and black beans inenchiladasand for these vegan taquitos I’ve included some green pepper and red onion for a bit of crunch and cilantro for freshness. Add in some common Mexican-style spices: cumin, chili garlic, oregano and powder and you’ve got the ideal finger food prepared for dipping into your favorite sauce!
Now you need something to dip your vegan taquitos into, and picking your sauce is the enjoyable part. A lot of options! For this baked taquitos dish I worked up a fast cashew-based chipotle crema. It’s actually easy, just mix some drenched cashews with a canned chipotle pepper or 2 and you’ve got a spicy, smoky, very flavourful dipping sauce.
Another fantastic alternative for dipping your baked vegan taquitos is guacamole. Everybody can make a standard guacamole, right? , if you desire to step it up a bit you can attempt this 4-ingredientcilantro-lime saucefrom my vegan burrito bowls. Or why not simply some salsa and?
More Recipe Ideas & Resources
I checked over some other vegan taquito dishes online and discovered that a great deal of people had trouble rolling up their tortillas without them breaking, breaking or falling open. I didn’t have that issue, my taquitos rolled up perfectly and stayed together while baking.
Nevertheless, if you do find that you have that problem, then simple warm the tortillas for a couple seconds in the microwave or a hot pan prior to rolling. Serve your baked vegan taquitos straight out of the oven while they’re delicious and still crispy and dress them up with the vibrant cherry tomatoes and a sprinkling of fresh cilantro!
Active ingredients
- 1 large sweet potato, peeled and diced
- 1 can (425 grams / 15 oz) black beans, drained and rinsed
- Half a red onion, diced
- Half a green pepper, diced
- ¾ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- Pepper, to taste
- The juice of half a lime
- A bunch of fresh cilantro
- 8 small corn tortillas
- Cherry tomatoes and lime slices for serving (optional)
For the vegan taquitos
- ½ cup raw cashews, soaked overnight or in hot water for 30 minutes
- 1/3 cup water
- 2 tablespoons lime juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon soy sauce
- 1 teaspoon salt
- 1 – 2 chipotle peppers in adobo sauce (adjust to taste)
Guidelines
- For the chipotle crema
- Location all the ingredients in a mixer or food mill and mix until velvety, scraping down the sides as essential. Chill in the fridge until your taquitos are all set to serve.
- For the vegan taquitos
- Pre-heat the oven to 200 C (400 F).
