Vegan Spicy Black Bean & Corn Taquitos
with Creamy Guacamole & Pico de Gallo
- Soy
- Wheat
These vegan taquitos are so packed with flavor, you won’t miss the meat! You’ll roll up tortillas with a spicy corn and black bean filling, and while the taquitos bake, you’ll make two toppings—quick homemade pico de gallo and creamy lime-infused guacamole—to take this meal to the next level.
Ingredients
1 unit
Tomato
1 tablespoon
Mexican Spice Blend
1 unit
Black Beans
1 unit
Tex-Mex Paste
1 unit
Lime
4 tablespoon
Guacamole
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
2 unit
Scallions
2 tablespoon
Vegan Mayonnaise
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
1 unit
Corn
Not included in your delivery
Salt
Pepper
Olive Oil
Sugar
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil (or spray with nonstick cooking spray). Wash and dry produce. • Drain corn. Dice tomato into 1⁄2-inch pieces. Roughly chop cilantro. Trim and thinly slice scallions. Quarter lime.
• Heat a drizzle of oil in a large pan over medium-high heat. Add corn, beans and their liquid, garlic powder, Mexican Spice Blend, Tex-Mex paste, 1 tsp sugar (2 tsp for 4 servings), and salt. Cook, stirring occasionally, until liquid has evaporated and veggies are warmed through, 4-5 minutes.
• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat completely. • Place tortillas on a clean work surface. Once filling is done, add a heaping 1⁄4 cup filling to one side of each tortilla. Roll up tortillas, starting with filled sides, to create taquitos. Place, seam sides down, on prepared sheet. TIP: Make sure the taquitos are snug on the sheet—this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.
• While taquitos bake, in a small bowl, combine tomato, cilantro, scallions, and a big squeeze of lime juice. Season with salt and pepper. • In a separate small bowl, combine guacamole, mayonnaise, and a squeeze of lime juice (big squeeze for 4 servings). Season with salt. • Divide taquitos between plates. Top with creamy guacamole and pico de gallo. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Tex-Mex spice blend and sauces deliver solid flavor, though some found the dish bland without the full amount of seasoning 🌶️.
- Ease of prep: Quick and straightforward to assemble, though rolling the taquitos can get messy, especially with a wet bean filling.
- Suggestions: Drain and rinse the black beans rather than using their liquid — several customers found the liquid made the filling too watery and hard to roll. Use half the Tex-Mex paste if you prefer a milder flavor, and skip mixing the vegan mayo into the guacamole if you'd rather keep it simple.
- Portions: There is consistently more filling than the tortillas can hold — having a few extra tortillas on hand, or serving the leftover filling with chips, works well.
- Leftovers: Extra filling keeps well and makes a great next-day taco or chip dip, so don't toss it!
Reviews from our home cooks
Outstanding plant based meal! Generous portions, 21g protein, filling, and delicious! Guacamole + vegan mayo sauce was an excellent flavor touch--quick & easy to mix up. Thanks!!!
This was an easy but substantial meal to share with my vegan family members
Dude. These taquitos were phenomenal! So much food, such simple ingredients, and it was just the best meal. KEEP THIS ONE FOR THE VEGANS
Good spices for the corn and bean mix. The cilantro was exciting and went well with everything.
Super delicious and filling! Loved that this was an amazing vegan meal that wasn't a bowl. Can't wait to make this again.
I loved everything about this. The flavor was great. It was easy and for me it actually made 4 servings.
Corn came in a can that needed a can opener, but can opener wasnt listed in the necessary utensils so I didnt have one handy. I had to borrow one. Even though the bean mixture tasted good, it was so watery, it was difficult to fill the tortillas - which fell apart. I had to choose between overfilling (making a huge mess) or under filling (leaving a ton of leftover mix). The recipe was delicious in concept, but execution was terrible. Thank you for having vegan meals, but do better.
I didn't think the taquitos were spicy. I would have loved some jalapeño in the pico just to add some kick
I added a little chili powder and cumin for a little extra punch. Delicious
These were really good, but there was way more filling than the little tortillas could hold. Fortunately, I had more in the fridge, so I made extra and we had another meal.
