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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!

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 (80)

(4.84 from 37 votes)
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Archana3 days ago
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Can I use frozen riced cauliflower or do I have to rice a fresh head of cauliflower?

Carol3 weeks ago
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Recipe is simple. Ingredients a a available and delicious.

Molly1 month ago
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My kids loved these so I consider that 5 stars!

T1 month ago
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Made these yesterday and they’re yummy! We tried two cooking methods. The air fryer crisps them like taquitos but the filling stays in better if baked in the oven. The oven method makes them in the middle of a taquito and enchilada, still crisp enough to still eat without a fork.

Bri2 months ago
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Made this for dinner and it made WAY more than 10 taquitos! They were delicious, however, with most FOK recipes we always have to add seasonings. With added cumin, chili, smoked paprika, and cilantro, these were perfect! We created a little system for cooking – my husband heated the tortillas on a pan for 10 seconds each side on med-high heat then handed to me on a plate where I rolled the filling in and put directly in the air fryer. We realized that if we let them sit rolled up, the tortillas start to split from the moisture of the filling. The faster you put it into the air fryer, the better! They turned out crispy and they were super filling! Will make again, especially for a party!

Lillie Mack3 months ago
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Am I use the oven because I don’t own an Airfryet?

T1 month ago
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Yes, I prefer the oven for these. I tried them both ways.

Denise3 months ago
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This was our second time making these. We felt like something was missing from the first batch. For the second batch, we added a 15-ounce can of chickpeas (rinsed and mashed) and an extra cup of cauliflower rice. We also added extra taco seasoning. We wanted to share with the FOK community because this small change made a big difference. They were fantastic!!

Barbara Christiansen4 months ago
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Just made and devoured them! Fun finger food.

Patty4 months ago
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Can these be prepped and frozen for air frying at a later time?

Forks Over Knives4 months ago
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Hi Patty! Yes you can prep and freeze the taquitos beforehand, but we recommend letting them thaw a bit before putting them in the air fryer. Hope you enjoy the recipe!

Rita4 months ago
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Why am having a hard time printing this recipe

Rita4 months ago
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Do you have a hard back recipe book

T1 month ago
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Yes and I have it along with some other ones including recipes from the family & associates. Search for the “Forks over Knives” cookbook. They may even sell it on this site.

Amber Kirby5 months ago
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I don’t even like cauliflower, but these were seriously good. Even my teenage son said they were fantastic after he hesitantly tried one. Definitely doing again. We did the nacho cheese recipe to dip and/or pour on top. Served with pico and guac.

New Vegans5 months ago
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My husband and 11 year old loved these and they’re not entirely onboard with my vegan meals, so I’m happy to find another recipe we can all enjoy. I was impatient and didn’t want to heat up my tortillas prior to rolling, so I just overfilled and rolled them loosely. My air fryer is a Ninja oven (with convection) so I upped the temp to 400 and set it for 15 minutes. I took them out when they started to brown and they were the perfect crispiness. Topped with fresh guac, they were amazing.

Colleen Shaver5 months ago
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I’m not able to invest in an air fryer. What temp would I use in an oven and for how long?

Mary AK5 months ago
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If you have a convection oven that will work well. My new oven has an air fryer setting. Air fryers are just small convection ovens where the fan stays on all the time.

Usually 25-50 degrees higher in oven than in an air fryer. Maybe -lace higher to the top to get closer to the heating element. But keep an eye on it. Ovens vary greatly believe it or not.

Sally Taylor6 months ago
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Haven’t tried it but I will.

Moira Shepherd2 months ago
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Yes, such a reply is senseless and useless.

CI5 months ago
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So why rate it at all if you haven’t tried it?!?

Joanna Brandt6 months ago
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Very delicious! I agree- don’t microwave the tortillas

Molly6 months 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 Wolstencroft7 months ago
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My goodness how tasty are these!

Francesca Petrie7 months ago
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Delicious!
Thank you Forks over Knives for your amazing recipes.

Deborah Kincaid7 months ago
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Delicious! Even my husband who is reluctant with some vegan foods thought they were good.

Tracy7 months 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!

Joan7 months 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 Kapper7 months 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 Smith7 months ago
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Looks really good

Sherry McCrary7 months ago
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If I don’t have an air fryer, is there an oven recipe?

Sashi7 months 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 Kujawa7 months ago
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Karen7 months ago
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Yes I agree what is the alternative to an air fryer for those who don’t have one?

Christy9 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.

Robin9 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.

Tammie7 months 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 Black9 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

Alli9 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!

Haley10 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.

Barbara9 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.

Shannon10 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.

Shannon10 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.

Julia10 months ago
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Is the riced cauliflower supposed to be cooked first?

PdxGamer10 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… 😀

Barbara9 months ago
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The recipe calls for corn tortillas.

PdxGamer10 months ago
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The rating should be a five star.

CW10 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 Fontenot10 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 Kerstiens10 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.

Andi10 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 🙂

Steven10 months ago
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What about soy crumbles or tofu?

KAT Tierney11 months ago
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Hi, What brand of air fryer do you use? THX!

Judy Sykes12 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;ll10 months ago
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make stuffed peppers with the extra mix

Karen1 year ago
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Vegan

Claudia1 year 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 Brown1 year 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 NC1 year 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 Maultsby1 year 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 Donahue1 year ago
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What is riced cauliflower ?

Teri of NC1 year 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.

Annleasa1 year ago
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I put my raw cauliflower pieces into a food processor and pulse until it’s riced. Hope this helps.

Lenora1 year 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.

Sue1 year ago
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What temperature did you cook them in your convection bake oven? Same as the air fryer temp? Thank you!

Mary1 year ago
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These are AH-MAZING! Nice and crispy. Even the meat eaters loved these. Thank you!

Susan E Crafton1 year ago
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Pls, what are the amounts used for your taco seasoning? TIA!

Heidi1 year ago
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If you don’t have an air fryer?

Sashi7 months 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!

Cori10 months ago
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A convection oven works well!

LETICIA SERNA1 year ago
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What’s the nutritional information for this recipe.

ian h.2 years 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 years 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.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 and follow her on Instagram for more.

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