Vegan Spicy Black Bean & Corn Taquitos

Name: Vegan Spicy Black Bean & Corn Taquitos with Creamy Guacamole & Pico de Gallo
Total time: 30 min
Yield: 2
Cuisine: North America
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; 1 unit Corn; Salt; Pepper; Olive Oil; Sugar; Cooking Oil

with Creamy Guacamole & Pico de Gallo

Recipe Development TeamUpdated on October 08, 2025

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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.

Tags:

Vegan

•Easy Prep

•Culinary Discoveries

Allergens:

Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories930 kcal

Fat43 g

Saturated Fat9 g

Carbohydrate106 g

Sugar21 g

Dietary Fiber15 g

Protein21 g

Cholesterol0 mg

Sodium2030 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Aluminum Foil

•Strainer

•Large Pan

•Small Bowl

Instructions

PDF

• 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.