Easy Vegan Taquitos

These tofu and sweet potato vegan taquitos are packed with flavor and baked instead of fried for a healthier take on a crunchy, satisfying appetizer, side, party food, or main! Simple to make, low-budget, and meal-prep friendly!

On any given week, at least 2-3 of my meals are dedicated to simple, delicious, and nutritious Spanish dishes like butternut squash enchiladas, veggie black bean tacos, or these handheld tofu and sweet potato vegan taquitos. They’re always easy to prepare, packed with flavor, and delicious enough for the entire family to enjoy!

What Are Taquitos?

Taquitos (Spanish for ‘small taco’ – also called rolled tacos dorados, flauta, or rolled tacos) are essentially stuffed and rolled tacos. They are then topped with all your favorite taco toppings.

The combination makes them a super satisfying, crunchy finger food, appetizer, or party snack. Following this vegan taquitos recipe, you can now enjoy this with an entirely vegan filling and baked (or air fried) with just a little oil rather than fried. The resulting sweet potato taquitos are still hearty and delicious but healthier and cruelty-free!

Why You’ll Love This Vegan Taquito Recipe

1. Delicious: My preferred filling combines spiced shredded tofu with mashed sweet potato for the perfect blend of sweet, savory, and slightly spicy flavors. Even meat eaters will love them!
2. Super satisfying: This works out three-fold. The sweet potato and tofu filling is satisfying, the crunchy texture outside with a soft inner filling is super satisfying, and loading them up with all your favorite, flavorful toppings (like salsa and guacamole), is super duper satisfying.
3. Healthier: Unlike traditional taquitos, I’ve baked mine until crispy, using just a fraction of the oil you would for frying methods.
4. Great for on-the-go: By encasing the fillings within the tortillas, these are a low-mess, delicious portable handheld treat.
5. Easily customizable: You can tweak or customize the filling, toppings, and even add a dipping sauce to make the vegan taquitos recipe your own.
6. Versatile: Enjoy the veggie taquitos as an appetizer or snack, party food, for Cinco de Mayo, or pair them with other sides for a main meal.

The Ingredients and Substitutes

• Corn tortillas: You can use 6 or 8-inch corn tortillas (naturally gluten-free and sturdier than wheat ones), but you can use burrito-sized tortillas (corn or wheat) to make larger vegan taquitos instead.
• Sweet potato: You can cook it yourself or buy a pre-prepared sweet potato mash. Butternut squash or pumpkin also work.
• Tofu: Shredded extra-firm tofu will provide a heap of plant-based protein. Tempeh, seitan, or a vegan mince alternative would also work. For a soy-free option, use black beans/refried beans.
• Seasonings: You’ll need a simple but flavor-packed combination of garlic powder, smoked paprika, chili powder (or cayenne), cumin, onion powder (or dried minced onion), and optionally a little sea salt/kosher salt. Alternatively, use your favorite pre-mixed taco seasoning.
• Salsa: Use any delicious chunky salsa. This is a super ‘fuss-free’ way to introduce more flavor to the veggie flautas/ taquitos.  

You’ll also need a small amount of vegetable oil/cooking oil and some toothpicks (to secure the vegan taquitos).

The Best Taquito Toppings

• Guacamole/avocado crema
• Plant-based sour cream
• Vegan shredded cheese/crumbly feta
• Finely diced red onion and/or tomatoes
• Minced cilantro or sliced green onion
• Lime wedges
• Hot sauce
• Salsa – like Pico de Gallo

What Else Could I add?

• Mushrooms: Pre-sautéed to remove excess liquid.
• Green chiles: Canned green chiles aren’t very spicy but add lots of flavor.
• Onion: Sautéed with the tofu mixture.
• Beans: For a heartier, more protein-dense meal, use black beans or refried beans alongside or instead of the sweet potato mash.  
• Corn: Fresh, frozen (thawed), or canned.
• Spinach/kale: Pre-cooked to remove excess liquid.
• Zucchini/bell pepper: Diced and sautéed.

Alternative Vegan Taquito Fillings

• Bean and vegan cheese taquitos: Combine mashed black beans or refried beans with shredded vegan cheese (cheddar or a spicy Mexican blend).
• Soy-free sweet potato taquitos: Swap the shredded tofu for another form of vegan protein, like mashed black beans or refried beans.
• Other vegan taco meat: Like a lentil version or chickpea walnut meat.
• Other vegan shredded meat: Like jackfruit carnitas.

How to Make Vegan Taquitos?

Prepare the Sweet Potato Tofu Filling

• 1) First, peel and dice the sweet potatoes into 1-inch cubes, then steam or boil until fork-tender (about 15-20 minutes).

• 2) Meanwhile, shred the tofu (it may help to freeze it for 15-20 minutes first) and heat a large pan over medium-high heat with a swirl of oil.

• 3) Once hot, add the shredded tofu mixture and sauté for 3 minutes before stirring in all the spices and continuing to cook for 2 minutes.

• 4) Stir in the salsa, boil, and lower the heat to a simmer, cooking the tofu until the water evaporates. Then, remove the pan from the heat and set it aside.

• 5) Once the sweet potatoes have cooked, mash them, stir them into the tofu mixture, and, once again, set aside.

At this point, taste the filling and add salt and black pepper to taste.

Assemble and Bake the Vegan Taquitos

• 6) Then, heat another pan over medium-high heat and warm each tortilla for about 20 seconds per side before stacking them up and wrapping them in either aluminum foil or a clean kitchen towel. This will make them more flexible and easier to roll.

• 7) Next, preheat the oven to 450F/230C and line a large baking sheet with parchment paper or a silicone mat.

• 8) To assemble the vegetarian taquitos, add 1-2 tablespoons of the tofu and sweet potato filling to each tortilla (see photo for reference), spreading it into a thin layer across the surface of the tortilla, leaving ½-inch empty around the edges. Then gently roll them up, placing them seam-side down on the prepared baking sheet.

If they are unrolling, use toothpicks to help secure them.  

• 9) Spray or lightly brush each veggie taquito with a little cooking oil and bake them for 10-15 minutes until crispy and golden brown.

• 10) Finally, remove them from the oven and enjoy the baked taquitos with all your favorite toppings. I love adding vegan sour cream, guacamole, shredded vegan cheese, red onion, minced cilantro, lime wedges, and salsa.  

Recipe Pro Tips

• For less prep: Use pre-chopped (or pre-mashed) sweet potato.
• Warm the tortillas: This will ensure they don’t crack while you roll them.
• Seam side down: To ensure the oven taquitos won’t unravel as they bake.
• Don’t skip the oil: You only need a little, but it’s important for making super crispy, crunchy baked taquitos.
• If you have any leftover filling: The combination of sweet potato and lightly spiced tofu will taste delicious in vegan enchiladas, burritos, tacos, and Mexican-inspired rice bowls (separately or combined).

FAQs

Serving Suggestions

This vegan taquitos recipe already makes for a delicious appetizer or finger food with a dipping sauce (like guacamole, sour cream, or salsa). However, make them into more of a full meal with sides of:

• Rice: Either Mexican rice, cilantro lime rice, or even low-carb cauliflower rice
• Beans: Either pot beans or refried beans
• Salad: Either a leafy green salad like this Vegan Cobb Salad or something more substantial like a bean salad/cowboy caviar
• Vegan elote (or elote salad)
• Tater tot nachos (totchos)

Make Ahead and Storage Instructions

Make ahead: While it’s best to only assemble them before cooking, you can prepare the tofu and sweet potato filling 2-3 days in advance and store it in an airtight container in the fridge, ready to reheat and assemble as needed.  

Fridge: For the best crispy crunchy texture, enjoy the veggie taquitos immediately or within a few hours. However, leftovers will store in an airtight container in the refrigerator for 3-4 days.

Freeze: I prefer to freeze the assembled but unbaked sweet potato tofu taquitos. I wrap them individually in plastic wrap, then store them in a Ziplock/Stasher for up to 3 months. Bake them from frozen, adding an extra 5 minutes (or so).

Reheat: To bring back the crispy texture, I recommend either reheating the taquitos in the oven at 350F/175C until heated through (10-15 minutes) OR in a skillet with a small amount of oil (for the crispiest results).

More Healthy Vegan Mains

• Avocado and refried bean tostadas
• Vegetable fajita tacos
• Southwest stuffed sweet potatoes
• Vegan jackfruit tostadas
• Vegan taco soup

If you try this easy, healthy, vegan taquitos recipe, I’d love to know your thoughts in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla