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These Mexican Vegan Taquitos are a crispy, flavorful addition to your taco nights. And guess what? You're about to master this completely gluten-free delight in under 30 minutes, without destroying your kitchen or angering the Taco gods!
Recipe tips tailored to what matters most to you:
Use corn tortillas that are certified gluten-free. My tofu chorizo is fine, but store-bought crumbles often aren't, so read that label.
Freeze them on a parchment-lined tray until solid, then bag them. Reheat in a skillet and they crisp right back up.
Corn tortillas are one of the cheapest things in the store. Buy the big pack, roll a double batch, and freeze the extras for up to 2 months.
These are baked or air-fried, never deep-fried. Brush the oil mix on thin and serve over salsa verde instead of piling on sour cream.
No vegan chorizo? Roll them with potatoes and black beans, like one reader did when her store was out of tofu. Her family went nuts.
Make sure your corn tortillas are pliable by briefly warming them in a skillet or comal. This step prevents cracking when rolling.
Spread the vegan chorizo evenly along one edge of each tortilla before rolling. This make sures every bite is packed with flavor.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Quick and straightforward? Check.
Minimal clean-up? Double-check.
Bursting with authentic flavors that make you go "DAMNNNN"? Triple check!
In this vegan flautas recipe, my vegan chorizo crumbles are roasted, all snug in a crispy tortilla shell. You can drizzle 'em with vegan nacho cheese, serve 'em up alongside my plant-based elote, or knock some back on taco night with vegan fajitas.
Don't freak out. This vegan taquitos recipe is gonna help you nail this whether you are a skilled chef who's already taken my popular Mexican Vegan cooking class, and taco-making class, or are terrified in the plant-based kitchen and sob uncontrollably every time you see a measuring cup Let's turn you into a gosh-darned Taquitos-making wizard!
Hi Adam! Thank you for another fantastic recipe! I had already prepped taquito filling from another recipe when I saw this posted on FB. I'm glad I read through your tips and techniques and discovered your secret "flavor bomb". Rave reviews from my party people, and not a single leftover. I can't wait to make these again with your filling variations.
Jump to:
- Recipe tips tailored to what matters most to you:
- 🥰 Why you'll adore these vegan taquitos
- 🌶️ Ingredients for this vegetarian taquitos recipe
- 🤯Variations
- 📖 How to make Vegan Taquitos
- 💡Serving Ideas
- 👉Top tips
- 🤷♀️ Recipe FAQs
- 💣 My faves to serve with these bomb vegan chorizo flautas:
- Vegan Taquitos with Tofu Chorizo
🥰 Why you'll adore these vegan taquitos
✊ Vegan AF & GF: Like all of my vegan Mexican recipes, you know these don't harm a single critter. But did you know this is one of my absolutely crave-able gluten-free vegan recipes too? You are gonna be so happy about this!
Tested and Approved Worldwide. After fine-tuning every detail, like all of my vegan recipes, I shared it with a worldwide team of recipe testers. Their unanimous success in replicating it confirms this dish is a foolproof gem in any kitchen, anywhere.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🌶️ Ingredients for this vegetarian taquitos recipe
Vegan Chorizo
My flavorful and easy tofu-based vegan chorizo recipe is the perfect taco meat for taquitos. Another option is to use vegan beef crumbles cooked in taco seasoning, but I promise, my recipe is just as easy, and is miles better for you and the planet.
Corn Tortillas
Corn tortillas are the traditional choice for making authentic Mexican taquitos. They provide a sturdy yet tender wrapper for the filling, holding everything together perfectly. Look for fresh, soft corn tortillas at your local grocery store or make your own for an extra special touch. If unavailable, you can use flour tortillas, though the texture and flavor will be slightly different.
Mexican Chili Powder
Mexican chili powder is a blend of spices and chilies, which is amazing in vegan tamales and dairy-free nacho cheese. It brings both color and flavorful heat to this recipe. Ancho chili powder or a homemade mix of smoked paprika, cumin, garlic powder, and a tiny pinch of cayenne can serve as an alternative.
Salsa Verde
Salsa verde, is a tangy and slightly spicy sauce made from tomatillos, green chili peppers, onions, and cilantro. My salsa verde recipe adds brightness and acidity to the taquitos, cutting through the richness of the filling. If you prefer a milder option, you can use my salsa roja recipe, or pico de gallo instead. For a smokier alternative, you will sersiously fall in love with this when you make 'em with salsa macha instead.
Vegan Sour Cream
My vegan sour cream adds a creamy, cool and tangy element to the dish, balancing out the heat from the spices, which is why I love the stuff on my vegan taco bowls and plant-based tostadas too. You can use store-bought if you don't want to make my recipe.
Hot Sauce
I never hold back on using hot sauce to add a kick to my taquitos, but if you don't like hot food, obviously, you can omit the good stuff. Choose your favorite hot sauce, whether it's mild, medium and creamy (like this vegan buffalo sauce), robust (like my New Mexico red chile sauce) or hot, (or if you want absolute FIRE you can use my fermented shatta sauce) to customize the spice level to your preference.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Poblano and Mushroom Taquitos:
For a traditional vibe, consider stuffing your taquitos with a savory mixture of roasted poblano peppers, vegan sour cream, and sautéed mushrooms. These easy vegan taquitos pay homage to the classic "Rajas con Crema," a beloved Mexican dish. The poblano peppers offer a mild heat and smoky flavor, while the mushrooms provide a meaty texture.
Zucchini and Corn Taquitos:
Embrace the flavors of summer with a filling made from sautéed zucchini and sweet corn, cut right off the cob, a nod to the traditional Mexican dish "Calabacitas con Elote." This combination brings a sweet and fresh taste to your taquitos, celebrating the simplicity and freshness of Mexican cuisine, and they are also pretty rad with black beans added to 'em.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make Vegan Taquitos
Nail these vegan flautas perfectly on your first shot by following these step-by-step instructions with important tips. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.
Step One
Preheat and Prepare:
Heat your oven or air fryer to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. If using an air fryer, generously spray the basket with cooking spray.
Step Two
Mix Flavor Bomb:
In a small bowl, combine olive oil, Mexican chili powder, and salt. This flavorful mixture will be brushed onto the taquitos before baking, ensuring they're crispy and packed with flavor.
Step Three
Warm Tortillas:
Quickly warm the corn tortillas in a skillet or comal for 10 seconds on each side over high heat. This makes them pliable and prevents tearing when rolling.
Step Four
Fill and Roll:
Spread vegan chorizo along one edge of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling.
If you want a little more heat, you can add some minced chipotles in adobo sauce before you roll these bad boys up.
Step Five
Bake or Air-Fry:
Bake or air-fry the taquitos for 18-20 minutes until they're crispy and golden brown. Consider flipping halfway through for even crispness.
Allow the baked taquitos to cool slightly before serving. Plate with salsa verde underneath, vegan sour cream, a sprinkle of vegan cotija on top, and garnish with sliced jalapeño, radishes, and cilantro leaves. Add a dash of hot sauce or habanero salsa if you love it.
💡Serving Ideas
These taquitos make a lovely appetizer or side to serve for a vegan burrito bowl night.
They can also be rocked as a bunchy thing alongside some classic Southwestern chilaquiles verdes.
Looking for sides to serve WITH these? Some vegan Mexican rice, plant-based refried beans are a great place to start.
👉Top tips
- Properly Warm Tortillas: Ensure your corn tortillas are pliable by briefly warming them in a skillet or comal. This step prevents cracking when rolling and ensures a smooth, seamless taquito.
- Even Filling Distribution: Spread the vegan chorizo evenly along one edge of each tortilla before rolling. This ensures every bite is packed with flavor and prevents uneven filling distribution, resulting in taquitos bursting with deliciousness.
🤷♀️ Recipe FAQs
Vegan taquitos can be made gluten-free by using corn tortillas that are certified gluten-free. My plant-based chorizo recipe is gluten-free, but not all store-bought varieties are. Always check your ingredients' labels to ensure they do not contain gluten.
For a complete meal, serve air fryer taquitos with sides like guacamole, salsa, vegan sour cream, vegan black bean salad, or vegan buñuelos.
To ensure your vegan taquitos are crispy, bake them in the oven at a high temperature until golden brown, or pan-fry them in a bit of oil over medium-high heat, turning occasionally until all sides are crisp.
Storing in the Refrigerator
To keep your vegan taquitos fresh in the fridge, wrap them tightly in aluminum foil or place them in an airtight container. They will stay good for up to three days. Ensure they're completely cool before storing to avoid any moisture build-up that can make them soggy.
Freezing and Thawing
For longer storage, vegan taquitos freeze beautifully. Lay them out on a tray covered with parchment paper, not touching, until they're frozen solid. Then, transfer them to a freezer-safe container, separating layers with parchment paper to prevent sticking. They can be frozen for up to two months. Thaw overnight in the refrigerator or at room temperature for a few hours before reheating.
🔥 Stovetop Reheating
To reheat vegan taquitos on the stovetop, heat a skillet over medium heat. Place the taquitos in the pan, turning every few minutes until they're heated through and crispy on the outside. This method helps to maintain their crispness. If they were frozen, make sure they're fully thawed before reheating to ensure even warming.
⚡️ Microwave Reheating:
For a quick reheating method, use the microwave. Place taquitos on a microwave-safe plate and cover them with a microwave-safe lid or another plate to keep them moist. Heat on high for one to two minutes, or until they're warmed throughout. Note that reheating in the microwave will not keep them as crispy as the stovetop method.
💣 My faves to serve with these bomb vegan chorizo flautas:
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Vegan Taquitos with Tofu Chorizo
Equipment
Ingredients
- 2 ¼ cups vegan chorizo use 1 batch of my recipe or store-bought crumbles
- 12 corn tortillas
- 2 tablespoons olive oil
- 1 teaspoon Mexican chili powder
- ¼ teaspoon salt
To serve:
- ½ cup salsa verde
- ½ cup vegan sour cream use my recipe or store-bought
- Your favorite hot sauce
- 1 Jalapeño sliced thinly
- 2 red radishes sliced thinly
- Minced red onion
- Cilantro leaves
Instructions
- Preheat your oven or air fryer to 400 Fahrenheit (200 Celsius). Prepare a baking tray by lining it with parchment paper or lightly greasing it, or if using the air fryer, spray the basket liberally with cooking spray.
- In a small bowl, mix the olive oil, Mexican chili powder, and salt. This will be used to brush the taquitos before baking, giving them flavor and crispiness.
- Briefly warm the corn tortillas in a skillet or comal for about 10 seconds on each side over high heat to make them more pliable and prevent them from breaking when you roll them.
- Lay a tortilla flat on your work surface. Spoon a generous amount of vegan chorizo along one edge of the tortilla. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and chorizo.
- Once all your taquitos are rolled and placed on the baking sheet, brush them with the olive oil mixture. This will help them turn golden and crisp up in the oven.
- Bake or air-fry the taquitos for about 18-20 minutes, or until they are crispy and golden brown. You can turn them over halfway through the baking time to ensure they crisp up evenly.
- Once the taquitos are done, let them cool for a few minutes before serving. To serve place on top of salsa verde on a plate and vegan sour cream on top. Garnish with sliced jalapeño, radishes, minced red onion, and cilantro leaves. Add hot sauce to taste.
Notes
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Gail says
These were a HUGE hit with my family. The store was out of firm tofu (really!) so I used other fillings (potatoes, black beans), but the technique was SPOT ON. Crispy/chewy, great flavor, and no-fry!
Adam Sobel says
Glad you and your fam loved 'em Gail!
Stacy says
Hi Adam! Thank you for another fantastic recipe! I had already prepped taquito filling from another recipe when I saw this posted on FB. I'm glad I read through your tips and techniques and discovered your secret "flavor bomb". Rave reviews from my party people, and not a single leftover. I can't wait to make these again with your filling variations.
Adam Sobel says
So glad you and your gang loved it Stacy!