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Top view of Baked Taquitos on a wooden board

Baked Taquitos

These Baked Taquitos are crispy and crunchy in every bite. They are a family friendly snack and a crowd pleaser appetizer. It’s a vegan and protein rich dish with delicious Mexican flavors.
Course Appetizer
Cuisine Mexican
Keyword baked taquitos, baked taquitos recipe, black bean taquitos recipe, black bean taquitos vegan, how to make baked taquitos, oven baked taquitos, vegan taquitos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 145kcal
Author Gunjan


  • 2 tbsp olive oil
  • 1 tsp dried garlic
  • 1 tsp dried oregano
  • 1 cup chopped red onion
  • 1 15 oz canned black beans (drained and rinsed)
  • 1 cup frozen corn kernels
  • 1/4 cup chopped fresh cilantro
  • 1 tsp cumin powder
  • 1 tbsp taco seasoning mix
  • 1/4 cup nutritional yeast flakes
  • 1 tsp paprika
  • Salt as per taste
  • 1 tbsp lemon juice
  • 12 small flour tortilla (corn tortilla if GF)



  • Preheat oven at 425-degree Fahrenheit and prepare a baking sheet.
  • In a nonstick pan heat oil and add garlic and basil.
  • Then, add onion and saute for 2-3 minutes or until translucent.
  • Then, add black beans and corn. Mix them properly.
  • Now, mix in cilantro for 30 seconds.
  • Now, toss in cumin powder, taco seasoning,nutritional yeast, paprika, salt and lemon juice. Mix well and turn off the flame. Let it cool for few minutes.
  • Now, place the tortilla on a flat surface and place about 1-2 tbs of the stuffing in the center of the tortilla. Then roll it as tight as possible. Place it on the baking sheet. Repeat this same process for the rest of the stuffing. Place the rolled taquitos close to each other if using corn tortilla so that they do not open up while baking.
  • Place the baking sheet in middle rack of the oven and bake it for 20 minutes if using flour tortilla. If using corn tortilla then bake it for 15 minutes.
  • Once done, turn off the oven and take them out.
  • Garnish with your choice of toppings and enjoy immediately.


  • If using corn tortilla, the rolls might break while rolling and or baking which is ok. The taste would still be as delicious. Try to be gentle while rolling them to avoid breaking. You may microwave or steam corn tortilla before stuffing and rolling to avoid too much cracking.
  • If using flour tortilla then you may roll it as tight as possible since it won’t break.
  • The stuffing can be made ahead of time and refrigerated for about 2 weeks. Simply take it out and use it as and when required. However, make sure to bring the stuffing to room temperature before baking.
  • Nutritional value for corn tortilla - Cal 109 fat 3 carb 16 protein 4
  • I have provided the nutritional value without the toppings.
  • I have provided step wise images in the post above for your reference.


Calories: 145kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 224mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg