Crispy Vegan Taquitos (Baked or Air-Fried)
A crunchy, oil-free vegan taquito recipe with lentil taco filling. Baked or air-fried to golden perfection - easy, healthy, and family-friendly.
Ingredients
Lentil Taco Filling:
- 1½ cups brown lentils, rinsed and picked over
- 1 large white onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, de-seeded and diced (omit for mild)
- 2 cans (10 oz each) Rotel Fire Roasted Tomatoes with Green Chilies
- 4 cups organic vegetable broth
- 2 packages vegan taco seasoning (or homemade mix - see notes)
For Rolling and Cooking:
- 12 corn or flour tortillas (small/street taco size)
- ¼ cup lime juice, for brushing
- Chili powder, for sprinkling
Optional Toppings:
- Fresh guacamole
- Salsa or hot sauce
- Vegan sour cream
- Sliced jalapeños
- Lime wedges
- Vegan southwest dressing
Instructions
Make the Lentil Filling:
- In a medium sauté pan over medium heat, cook the diced onion, garlic, and jalapeño without oil. Stir frequently. Add a splash of vegetable broth if the vegetables begin to stick.
- When onions are translucent (about 3–5 minutes), add the lentils, 3 cups of vegetable broth, 1 can of fire-roasted tomatoes, and the taco seasoning. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and cook for 30 minutes.
- Remove lid, add the second can of tomatoes, and stir. Continue cooking uncovered on low, stirring often, until the mixture is thick. Add remaining broth only if it seems too dry.
- Remove from heat and allow filling to cool completely before rolling.
Prepare Tortillas:
- If using corn tortillas: warm them in a dry pan for 30–60 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds. They must be warm and pliable to roll without cracking.
- If using flour tortillas: no pre-warming needed.
Roll the Taquitos:
- Place a tortilla flat on a clean surface.
- Add about 4 tablespoons of cooled filling along one edge.
- Roll tightly and place seam-side down. Repeat with all tortillas.
- Brush each taquito with lime juice and sprinkle with chili powder.
Air Fryer Method:
- Preheat air fryer to 400°F.
- Place taquitos seam-side down in a single layer in the air fryer basket.
- Cook for 7–10 minutes until golden and crispy.
- Cover cooked taquitos to keep warm while cooking remaining batches.
Oven Method:
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Place taquitos seam-side down in a single layer.
- Bake for 20 minutes until crispy and golden.
Notes
- Homemade taco seasoning: Mix together 1 tbsp chili powder, 1½ tsp cumin, 1 tsp salt, 1 tsp black pepper, ½ tsp paprika, ¼ tsp each of garlic powder, onion powder, red pepper flakes, and dried oregano.
- Shortcut: Use pre-cooked or canned lentils and reduce vegetable broth to 1 cup.
- Gluten-free: Use corn tortillas.
- Corn tortilla tip: Always warm before rolling. Cold corn tortillas crack and break.
- Meal prep: Make filling up to 3 days ahead. Reheat cooked taquitos in the air fryer at 375°F to restore crispiness.
- Freezing: Freeze rolled (uncooked) taquitos on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes.