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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.

Air Fryer Taquitos Recipe


  • 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


  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 (8)

(5 from 5 votes)
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ian h.2 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 Lending2 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.

Ramona2 months ago
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We love this recipe and so many others of Forks over Knives. They are easy and delicious.

Rebecca Finch2 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 rowe2 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!

Christine2 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 Connor2 months ago
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Can these be baked in oven?

Stephanie2 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 for more.

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