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  • Prep-time: / Ready In:
  • Makes 10 taquitos

The air fryer cooks these taquitos just right—crunchy on the outside and tender on the inside. When placing taquitos in an airfryer, it helps to position them seam side down so that they hold their shape and stay closed as they cook. Check out more of our favorite vegan air-fryer recipes!

Air Fryer Taquitos Recipe

Ingredients

  • 1½ cups chopped fresh mushrooms
  • 1 cup finely chopped onion
  • 1 cup finely chopped green bell pepper
  • 1 clove garlic, minced
  • 1 15-ounce can black beans, rinsed and drained
  • 2 tablespoons tomato paste
  • 4½ teaspoons salt-free taco seasoning
  • 2 cups riced cauliflower
  • 1 tablespoon lemon juice
  • ¼ teaspoon sea salt
  • 10 5-inch corn tortillas
  • 1¼ cups guacamole

Instructions

  1. Preheat air fryer to 320°F for 8 minutes.
  2. For filling, in a saucepan cook mushrooms, onion, bell pepper, and garlic in ¼ cup water over medium about 10 minutes or until onion starts to turn translucent, stirring occasionally. Add water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in beans, tomato paste, and taco seasoning. Cook 5 minutes, stirring occasionally. Remove from heat. Stir in riced cauliflower, lemon juice, and salt. Taste and adjust seasoning.
  3. Warm tortillas according to package directions. Wrap in a kitchen towel to keep warm. To assemble taquitos, lay a warm tortilla on a clean surface. Spoon tablespoons filling horizontally across middle of tortilla. Starting from edge closest to you, roll up tortilla, tucking it under filling and rolling tightly to make a thin roll. Place assembled taquito on a tray lined with an additional kitchen towel. Keep covered. Repeat with remaining tortillas and filling.
  4. Transfer half of the taquitos, or as many as can fit, into the air fryer. Air-fry 5 to 7 minutes or until tortillas are crisp and slightly browned around the edges. Serve warm with guacamole.

Comments (23)

(4.91 from 11 votes)
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Judy Sykes1 month ago
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I wish I could post the photo I took of the Taquitos falling apart the first time I tried to make them! It was pretty hilarious. I think maybe part of the problem was old tortillas; when I got out a new batch they seemed to work better. Bottom line, I figured it out and my husband liked them. There is a LOT of filling left, so I’ll try again in a few days. It was pretty labor-intensive making the filling, and it seemed very wet. I never had to add any water while cooking it. They did come out crispy on the outside and tender on the inside. The guacamole helped a lot.

Karen2 months ago
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Vegan

Claudia2 months ago
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I added some hot sauce to the filling, but other than that, made as is. My husband and I loved it, and it’s been added to the rotation. (One note: we found it made more taquitos than just 10. I’m not sure how many more. I used all 12 tortillas, saved the leftover filling and will make more taquitos tomorrow.)

Thank you so much for the great recipes; makes my husband’s transition to this type of diet so much easier, and easy for me to support him.

Karen Brown3 months ago
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These were the best! Delicious filling, l also added 1 teaspoon cinnamon, 1 teaspoon cocao and 3/4 cup chopped walnuts and my own salt free taco seasoning.
Thank you for a great recipe.

Teri of NC3 months ago
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Wow, these are great! Home run! I baked 10 in my air fryer and the rest in the oven at 400 F for 10 minutes. They turned out great in the oven, too.

Kathy Maultsby3 months ago
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Someone asked about riced cauliflower. I, too, want to know. I know I can chop raw cauliflower into rice-sized pieces, but are we to assume that this is precooked before going into this recipe? Please advise. Thanks.

Jane Donahue3 months ago
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What is riced cauliflower ?

Teri of NC3 months ago
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No, it’s not pre-cooked. You can take a head of cauliflower, break it into bite-size pieces, and blend it (without water) in your blender to rice it (it’s quick to do). Do a handful at a time. This will give you about 4 cups of riced cauliflower, depending on the size of the head.

But there is probably riced cauliflower in your produce section, or possibly in the freezer section.

Annleasa3 months ago
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I put my raw cauliflower pieces into a food processor and pulse until it’s riced. Hope this helps.

Lenora4 months ago
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These were really good. I too made my own taco seasoning- just chili powder and cumin. I also just used the convection bake option on my oven since my air fryer is small. That worked out well. Bonus was that this made WAY more than taquitos for some reason. I’m not complaining because they are good. Another bonus, my kids actually like them too.

Sue3 months ago
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What temperature did you cook them in your convection bake oven? Same as the air fryer temp? Thank you!

Mary4 months ago
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These are AH-MAZING! Nice and crispy. Even the meat eaters loved these. Thank you!

Susan E Crafton3 months ago
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Pls, what are the amounts used for your taco seasoning? TIA!

Heidi4 months ago
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If you don’t have an air fryer?

LETICIA SERNA5 months ago
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What’s the nutritional information for this recipe.

ian h.9 months ago
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These are so easy to make! Definitely be careful not to over-stuff them or you’ll have filling fall out into your air fryer tray.

Craig Lending9 months ago
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This was a great recipe. Pretty much as directed, except double the garlic and hot sauce on the guacamole.

We are trying out an air fryer we borrowed, and I was amazed how crispy these come out.

Ramona9 months ago
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We love this recipe and so many others of Forks over Knives. They are easy and delicious.

Rebecca Finch9 months ago
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Great recipe and gave me many ideas for variations. Didn’t have fresh mushrooms so I used dried Chinese brown (shitake) and substituted a red pepper for the green. Made my own taco seasoning. Chopped the ingredients in the food processor to get a fine mince on everything so that the filling would hold together. Used commercially made tortillas but I would like to try homemade. Made my own tomato salsa because I am dieting and not using high fat plant foods right now. Made a double batch of everything and then experimented with reheating the taquitos after they had been out for awhile–worked perfectly. Thanks for a great recipe.

kimball rowe9 months ago
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These are great. I recommend a touch more salt and double on the garlic and instead of green bell pepper I used a yellow pepper to be more creative!

Christine9 months ago
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I made this tonight and it was DELICIOUS! I am guessing I underfilled the taquitos because I got twice as many. But they tasted perfect like that so I am not complaining! I can’t recommend this recipe enough. SO good. I also cooked them for 8 minutes because I saw the 8 minutes in the preheat and didn’t notice the 5-7 minutes in the last step. 8 minutes was perfect. I even did the last batch for 9 minutes because one of my sons wanted them a little crunchier.

Sara Connor9 months ago
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Can these be baked in oven?

Stephanie9 months ago
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If you have a convection oven, it is basically the same as an air fryer. I use my toaster over to “air fry” things because it has a convection option and the results come out the same as my actual air fryer gadget.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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