Mini Vegan Taquitos
These Mini Vegan Taquitos are air fried (or baked) until crispy then served with a Mexican street corn salad. The perfect party appetizer!
Ingredients
- 1 15-ounce can refried beans
- 4 ounces vegan cream cheese
- 1 4-ounce can green chiles
- 1 tablespoon taco seasoning
- 24 street taco-sized corn tortillas
- avocado oil
- cilantro, lime wedges, chipotle mayo, guac, salsa for serving
FOR THE STREET CORN SALAD
- 1 cup corn
- 2 tablespoons non-dairy yogurt unsweetened
- 1 teaspoon cumin
- 1 clove garlic diced
- 1/2 lime juiced
- 1 habanero diced, optional
- 2 tablespoons cilantro chopped
- 2 tablespoons vegan feta crumbled
- salt to taste
Equipment
Instructions
- Line a baking sheet with parchment paper. Combine the beans, cream cheese, green chiles and taco seasoning in a bowl. Heat the tortillas. Rub one tortilla with oil, flip over and add 1 tablespoon of filling to the center. Roll up and place seam side down on the baking sheet. Repeat with the remaining ingredients.
- Working in batches, place in the air fryer at 380 degrees for 10 minutes (or longer, depending on how crispy you want them).
- Meanwhile, prepare the street corn salad. Add all of the ingredients to a bowl and stir to combine.
- Serve the mini taquitos hot with the street corn salad, your favorite dipping sauce (see recipe notes), more cilantro and lime wedges.
Video
Notes
FOR BAKING: Place the baking sheet of taquitos in the oven at 425 for 15-20 minutes, or until crispy.
FOR THE CHIPOTLE MAYO: Combine 3 tablespoons vegan mayo, 1-2 chipotle peppers in adobo and 1/2 lime (juiced) in a bowl.
Calories: 85kcal, Carbohydrates: 12g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 113mg, Potassium: 95mg, Fiber: 2g, Sugar: 2g, Iron: 0.4mg
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