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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 (60)

(4.68 from 28 votes)
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Sally Taylor6 days ago
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Haven’t tried it but I will.

Joanna Brandt1 week ago
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Very delicious! I agree- don’t microwave the tortillas

Molly3 weeks ago
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I’ve used hearts of palm (it can take 30’ of steaming to make them soft, but you can probably cook them in a microwave too) as a substitute for lots of things, including mushrooms.

Jacqui Wolstencroft1 month ago
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My goodness how tasty are these!

Francesca Petrie1 month ago
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Delicious!
Thank you Forks over Knives for your amazing recipes.

Deborah Kincaid1 month ago
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Delicious! Even my husband who is reluctant with some vegan foods thought they were good.

Tracy1 month ago
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Just made these. I tried heating tortillas in microwave…epic fail! So then I got out my cast iron skillet and heated the corn tortillas and they rolled without cracking. I will try again with vegan queso as Joan suggested. Yummy flavor!

Joan1 month ago
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Delicious and easy to prepare. I made them with large flour tortillas because that’s what I had on hand. I’ll try using corn tortillas and serve with vegan queso. Yum!

Rosalidia Kapper1 month ago
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Wasn’t allowed to print sooo I handwrote it. What’s up?
I am a Vegan now. Was a natural vegetarian since day one. Accept got married and ate meat. Not liking meat so tried not to eat it. Did not like any meat period. So now I am very happy being a Vegan.
PS: When grandkids were very young, they did not like burgers, hotdogs, etc.
Unfortunately, they are carnivorous now.

Margaret Smith2 months ago
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Looks really good

Sherry McCrary2 months ago
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If I don’t have an air fryer, is there an oven recipe?

Sashi1 month ago
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To bake air fryer recipes, I usually add 50-degrees and increase the time by 25%. So, for this one, I would do 375 for 15 minutes. Hope that helps!

Patty Kujawa2 months ago
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Karen2 months ago
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Yes I agree what is the alternative to an air fryer for those who don’t have one?

Christy4 months ago
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Wow a fantastic recipe ! The family gave rating as awesome and delicious!! We’ll look forward to making often with plenty others in your recipes I’m making as we go.
I’m benefiting in weight loss and many other goals because of plant life.

Robin4 months ago
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These were very tasty. My corn tortillas split so they didn’t really roll tight for a taquito, but that was ok. They were more like an enchilada with no sauce. Like a few other reviewers I don’t like mushrooms, but the health benefits of mushrooms are big so I try to incorporate them “in disguise” where I can. This recipe was really easy to do that! For the mushroom haters, you don’t even taste them! They cook down with everything else so it works great and you get the health benefits of the mushroom.

Tammie1 month ago
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If you have not tried Oyster Mushrooms, I recommend them highly. I am not super crazy about mushrooms either, but these are a very mild one.

Rebecca Black4 months ago
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Is a great recipe even my little brother and step-dad agreed and they HATE vegetables unless it’s green beans, corn, onions, and lettuce

Alli4 months ago
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These were incredibly good. I don’t like mushrooms, so I just left them out – and they were still great. Added a habanero in with the garlic, added more garlic, should’ve added more salt to the filling. Will definitely make these again!

Haley4 months ago
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I made this really late at night so I was tempted to cut corners and leave stuff out, but I ended up doing it exactly as the recipe described aside from making my own salt free taco seasoning. It was so delicious. The corn tortillas fell apart and were a bust but I had some gluten free tortillas that came out really crispy and stayed together. I think I will try making my own corn tortillas next time I try this. I did add salt to the guacamole though.

Barbara3 months ago
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You can slightly brown your tortillas in a cast iron skillet and keep them between kitchen towels until you’re ready to add your filling. They will be soft enough to roll and I think they taste better.

Shannon4 months ago
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Delicious! Easy. My 9 year old loved them, and asked for one in his lunch box the next day. Ours were a little dry, so it’s good to have dipping sauces – salsa, sour cream, along with the guacamole. I also gave them a little bit of oil to get the crisp going. Thanks so much! We look forward to experimenting other fillings too.

Shannon4 months ago
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Forgot to mention – I didn’t see what temperature to set the air fryer to in the recipe. I tried 180 first, and that was not enough, but 200 was perfect.

Julia5 months ago
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Is the riced cauliflower supposed to be cooked first?

PdxGamer5 months ago
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It looks like this recipe calls for flour tortillas. These should be called ‘Flautas’. I’ll still be eating them soon… 😀

Barbara3 months ago
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The recipe calls for corn tortillas.

PdxGamer5 months ago
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The rating should be a five star.

CW5 months ago
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Chopped steamed Chestnuts (not water chestnuts, I mean the kind they sing about roasting over an open fire in the holiday songs) make an excellent substitute for mushrooms. They are more easily found in stores in Nov. Or Dec. And they are pre-cooked and vacuum-packed and they freeze well. I have tried mushrooms so many times, so many ways and still hate them, so I was thrilled to learn about using chestnuts instead.

Delite Fontenot5 months ago
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Just made these delicious taquitos- but only 1/2 the recipe!! It’s just me! So I heated tortillas in microwave, and made them immediately, and double decker air fried! I used frozen riced cauliflower, taco seasoning, and already had cut up onions & bell pepper for the week! So not hard or labor intensive at all!! I Made 5 crunchy yummy taquitos, after correcting the first one I overfilled! Had @ 2 TB mix left over & enjoyed it on the side! Dipped mine in jarred Green Chile Tomatillo salsa! Hard not to eat all 5 right now! Maybe exchange mushrooms for jackfruit or tempeh! ENJOY!

Robin Kerstiens5 months ago
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So many of the FOK recipes have mushrooms. My husband is allergic, so since there is not a good substitute for mushrooms, those recipes are passed up.

Andi5 months ago
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Robin,
Take a peek at CW’s comment about chestnuts. She seems to have found a perfect mushroom replacement.
My kids hate mushrooms so I can feel your pain on how many FOK recipes call for them. Sometimes simply leaving them out works too.
Happy cooking 🙂

Steven5 months ago
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What about soy crumbles or tofu?

KAT Tierney5 months ago
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Hi, What brand of air fryer do you use? THX!

Judy Sykes6 months 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.

raelie ha;ll5 months ago
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make stuffed peppers with the extra mix

Karen7 months ago
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Vegan

Claudia8 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 Brown8 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 NC8 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 Maultsby8 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 Donahue8 months ago
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What is riced cauliflower ?

Teri of NC8 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.

Annleasa8 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.

Lenora10 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.

Sue8 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!

Mary10 months ago
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These are AH-MAZING! Nice and crispy. Even the meat eaters loved these. Thank you!

Susan E Crafton8 months ago
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Pls, what are the amounts used for your taco seasoning? TIA!

Heidi10 months ago
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If you don’t have an air fryer?

Sashi1 month ago
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To bake air fryer recipes, I usually add 50-degrees and increase the time by 25%. So, for this one, I would do 375 for 15 minutes. Hope that helps!

Cori5 months ago
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A convection oven works well!

LETICIA SERNA10 months ago
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What’s the nutritional information for this recipe.

ian h.1 year 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 Lending1 year 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.

Ramona1 year ago
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We love this recipe and so many others of Forks over Knives. They are easy and delicious.

Belinda5 months ago
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Really enjoyed this recipe although I think I’ll leave out the cauliflower next time and add a little more pepper !

Rebecca Finch1 year 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 rowe1 year 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!

Christine1 year 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 Connor1 year ago
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Can these be baked in oven?

Stephanie1 year 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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Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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