Vegan Black Bean Taquitos with Fresh Mango Salsa
These Vegan Black Bean Taquitos with Fresh Mango Salsa are a crispy, flavor-packed plant-based dinner perfect for busy weeknights. Filled with seasoned black beans and baked until golden, they’re paired with a fresh, sweet, and tangy mango salsa for the perfect balance of flavor.
If your family loves taco night as much as mine does, these vegan black bean taquitos are such a fun way to switch things up. They have all the flavors you love in a taco, but rolled up, baked until crispy, and paired with a fresh mango salsa that takes them to the next level.
And if you’re building out a full Taco Tuesday spread, these pair perfectly with my creamy cashew sauce or alongside my corn and zucchini saute for a complete dinner everyone can customize. It’s the kind of meal that’s easy, flavorful, and always a hit at the table.
Spotlight on These Vegan Black Bean Taquitos with Fresh Mango Salsa
- Taquitos are delicious. This recipe is an appetizing one, for sure. You’ll be so satisfied by these hearty taquitos, that you won’t need any sides to go with them.
- It will feed your whole family. This recipe can make about 10 taquitos which is perfect for a family of four. It’s an easy recipe and is a huge hit in my family.
- You can customize this dish. If you are not a raw onion fan, leave it out of the salsa. Add a dollop of guacamole for more creaminess. Make them yours!
- This dish is simple to make. As a busy mom, an easy dinner is a priority for me. I am certain you will love how quickly you can throw together homemade taquitos.
- The mango salsa is the perfect addition. Scoop the salsa on top, enjoy it as a side dish, or dip your tortilla chips into it. There’s nothing better than homemade salsa, right?
The Ingredients
Here is everything you will need for the mango salsa.
Mango: You will want to make sure you find yourself a ripe and fresh mango. This salsa won’t taste good if you use hard mango.
Red onion: While any onion will work, I typically choose red onions because of the awesome health benefits.
Jalapeño: Don’t worry, you will remove the seeds, which will take the heat away. Jalapeno is used for flavor only in this salsa.
Tomatoes: Like the mango, find large ripe and fresh tomatoes for this recipe. It will make all of the difference.
Lime juice: This fresh citrus juice will help combine all of the flavors together in the perfect way.
Here is everything you will need for the black bean taquitos.
Avocado oil: This is used to sauté the black bean mixture.
Black beans: You will use two cans of black beans for this recipe. These beans are the main ingredient of these taquitos. They are one of the best plant-based protein options, in my opinion.
Red onion: You will use diced red onion to sauté into the black bean mixture. This will add a wonderful flavor to the beans. White or yellow onion will work, as well.
Nutritional yeast: This vegan cheese alternative is great for adding to Mexican food and it is highly nutritious!
Corn tortillas: You can certainly use small flour tortillas instead but I highly recommend corn tortillas.
Salsa: Grab a jar of your favorite restaurant-style salsa to pour over the top of these taquitos.
Seasonings: This includes chili powder, cumin, garlic powder, and a pinch of salt and black pepper.
Frequently Asked Questions
Vegan taquitos are crispy, rolled tacos made without any dairy, meat, or eggs. Instead, they’re filled with flavorful plant-based ingredients like beans, vegetables, then baked or until golden and crunchy. They’re a lighter, wholesome twist on traditional taquitos, while still being warm, satisfying, and packed with flavor.
There are several delicious toppings you can optionally add, including vegan sour cream, guacamole, dairy-free cheese, fresh cilantro, Pico de Gallo, and green onion.
The taquitos are hearty and great as a meal. You may also want to include a few sides with this dish. Some of my favorite Mexican recipes for sides include fresh corn on the cob, this corn and guacamole salad, Spanish rice, a Mexican-inspired salad, or fresh pickle de gallo salsa.
Place them seam-side down on the baking sheet, so they stay sealed as they cook. Also, it’s important to use a small enough pan so they are tightly placed together.
Yes, but corn tortillas give a more traditional flavor and crisp texture.
Let it sit at room temperature for a few days, or substitute with pineapple for a similar sweet flavor. Technically, you can use thawed frozen mango, as well.
Traditional taquitos are fried, but baking is a healthier and easier alternative.
The Instructions
Step One: Heat a frying pan over medium heat. Drizzle 1 tablespoon of avocado oil into the pan. Once the oil is slightly hot, add in the diced red onion and cook it for roughly 3-4 minutes, stirring every minute. You want the onions to cook slowly, so adjust the heat if they are burning.
Next, add the rinsed black beans, chili powder, garlic powder, cumin, and salt and continue cooking for another 1-2 minutes or so. Stir every minute. At the 2-minute mark, carefully use a potato masher to mash the black bean mixture until it has a pasty and chunky texture. Leave some black beans whole. Last, add the nutritional yeast, give it a good stir, and cook for 2 more minutes. Set the mixture aside.
Step two: Preheat the oven to 450 degrees Fahrenheit. Grease an 8×11 casserole dish with cooking spray or avocado oil. Place one heaping spoonful of salsa onto the bottom of the dish and spread it out evenly with the back of a spoon. You can skip this step if you would like crispier taquitos.
Step three: Only use warmed tortillas. Place 8 corn tortillas on a microwavable plate. Lay a damp paper towel over the tortillas. Heat the tortillas in the microwave for 30 seconds. This will keep the tortillas from breaking. Make sure to keep the wet paper towel over the heated tortillas while you prepare each tortillas. *You can also heat them individually on a frying pan. Place them on a hot pan for 15 seconds on each side or until warmed through.
Step four: Grab one warmed tortilla and set it in the palm of your non-dominant hand. Grab about 1/4 cup of the bean mixture with a spoon and spread it in the center of the tortilla from one side to the other. Gently and tightly roll up the tortilla. Place it into the casserole dish, seam side down. Complete this step with all 8 tortillas, lining them up next to each other until the dish is completely full.
Step five: Bake uncovered for 15 minutes.
Step six: Make the mango salsa while the taquitos are in the oven. Chop all of your ingredients, including mango, tomato, onion, and jalapeno and place everything into a small to medium bowl. Squeeze the lime juice over top and add salt, and pepper to taste. Give it all a good toss. Place the salsa in the fridge to chill until you are ready to eat.
Step seven: Remove the casserole dish from the oven. Pour about 1/2 cup to 1 cup of the salsa over the top of the taquitos. Roughly spread it over all of the rolled tortillas with the back of a spoon. Place the uncovered dish back into the oven for another 10 minutes to allow the salsa to warm up.
Step eight: Remove the taquitos from the oven and allow them to cool for about 5 minutes. Scoop the fresh mango salsa over the top of the taquitos once you are ready to eat them. Enjoy!
Storage
Store any leftover black bean taquitos in an airtight container in the fridge for up to 2 days. They will soften as they sit, so they are best enjoyed fresh when they’re at their crispiest, but still make a great next-day lunch.
To reheat, remove any mango salsa and place the taquitos on a microwave-safe plate. Cover loosely with a paper towel or microwave cover and heat until warmed through. For a crispier texture, reheat in the oven or air fryer. Keep the mango salsa chilled and add it fresh just before serving.
Tips and Modifications
If you enjoy a spicy kick, add some of the jalapeno seeds to the salsa.
Make sure to use warm tortillas when adding the taco filling and rolling them.
You can definitely use small flour tortillas instead of corn. I just prefer the taste of corn tortillas.
Double the recipe to make 16 taquitos to feed a large gathering.
More Vegan Mexican Recipes
The Best Zucchini, Garlic, and Corn Saute
Easy Vegan Crispy Fried Tortillas with Black Beans
Vegan Black Bean Taquitos With Fresh Mango Salsa
Equipment
- 1 8×11 casserole dish
- 1 frying pan *for the bean mixture
- 1 potato masher
- 1 medium bowl *for the mango salsa
Ingredients
For the black bean mixture:
- 2 tablespoons avocado oil
- 2 (15.5oz) cans of black beans, rinsed and drained
- ½ cup diced red onion (about 1/2 a small onion)
- 8 corn tortillas
- 1 tablespoon nutritional yeast
- 1 jar of your favorite mild salsa
- 1 teaspoon of each: chili powder, cumin, garlic powder, and salt
- avocado oil cooking spray *for the casserole dish
For the fresh mango salsa:
- 1 large and ripe mango, peeled and diced
- 1 large tomato, diced
- ¼ cup diced red onion
- 1 jalapeno, deseeded and minced
- Juice from 1 lime
- Salt and pepper to taste
Instructions
- Heat a frying pan over medium heat. Drizzle 1 tablespoon of avocado oil into the pan. Once the oil is slightly hot, add in the diced red onion and cook them for roughly 3-4 minutes, stirring every minute. You want the onions to cook slowly, so adjust the heat if they are burning. Next, add the rinsed black beans, chili powder, garlic powder, cumin, and salt and continue cooking for another 1-2 minutes or so. Stir every minute. At the 2-minute mark, carefully use a potato masher to mash the black bean mixture until it has a pasty and chunky texture. Leave some black beans whole. Last, add the nutritional yeast, give it a good stir, and cook for 2 more minutes. Set the mixture aside.
- Preheat the oven to 450 degrees Fahrenheit. Grease an 8×11 casserole dish with cooking spray or avocado oil. Place one heaping spoonful of salsa onto the bottom of the dish and spread it out evenly with the back of a spoon. *You can skip the salsa at the bottom if you would like your taquitos to get crispier on the bottom.
- Only use warmed tortillas. Place 8 corn tortillas on a microwavable plate. Lay a damp paper towel over the tortillas. Heat the tortillas in the microwave for 30 seconds. This will keep the tortillas from breaking. Make sure to keep the wet paper towel over the heated tortillas while you prepare each tortillas. *You can also heat them individually on a frying pan. Place them on a hot pan for 15 seconds on each side or until warmed through.
- Grab one warmed tortilla and set it in the palm of your non-dominant hand. Grab about 1/4 cup of the bean mixture with a spoon and spread it in the center of the tortilla from one side to the other. Gently and tightly roll up the tortilla. Place it in the casserole dish, seam-side down. Complete this step with all 8 tortillas, lining them up side by side until the dish is full.
- Bake uncovered for 15 minutes.
- Make the mango salsa while the taquitos are in the oven. Chop all of your ingredients, including mango, tomato, onion, and jalapeno and place everything into a small to medium bowl. Squeeze the lime juice over top and add salt, and pepper to taste. Give it all a good toss. Place the salsa in the fridge to chill until you are ready to eat.
- Remove the casserole dish from the oven. Pour about 1/2 cup to 1 cup of the salsa over the top of the taquitos. Roughly spread it over all of the rolled tortillas with the back of a spoon. Place the uncovered dish back into the oven for another 10 minutes to allow the salsa to warm up.
- Remove the taquitos from the oven and allow them to cool for about 5 minutes. Scoop the fresh mango salsa over the top of the taquitos once you are ready to eat them. Enjoy
