Closeup front view of baked vegan taquitos on a grey plate with avocado salsa next to it

Vegan Taquitos

Quick and easy vegan baked taquitos.  Serve with my creamy avocado dressing or guacamole
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 774kcal
Author Healing Tomato


  • 10 Corn Tortillas Or 10 Flour Tortillas
  • 6 oz Sliced Portobello Mushrooms About 10 slices
  • 15.2 oz Isadora refried beans 1 packet
  • 1/2 cup salsa
  • 3 Tbsp Oil for brushing the taquitos
  • 2 Tbsp Oil for roasting mushrooms


  • Preheat oven to 400°
  • In a bowl, add the mushrooms, oil and seasoning. Mix well
  • Lay the mushrooms flat on a baking tray and bake for 25 minutes or until they are browned
  • Remove and let them cool. Keep the oven on at 400°
  • Lightly spray a baking tray
  • Place the refried beans pouch in the microwave and heat for 1 minute.  Remove and set aside
  • Take 5 corn tortillas at a time and place them between wet paper towels.
  • Microwave them for 10 seconds
  • Open the beans pouch and place about 1 tbsp of it closer to the edge of the corn tortillas
  • Place one roasted mushroom on the refried beans
  • Drizzle 1 tsp of salsa on the mushrooms
  • Roll the tortillas tightly and place them on the baking tray
  • Continue for all the tortillas
  • At this point, you can individually wrap and freeze them for future use
  • Generously brush the taquitos with oil and place the tray in the oven
  • Bake for 20-23 minutes or until the taquitos are browned.
  • Serve with my creamy avocado dressing or guacamole


Nutrition information is approximate


Calories: 774kcal | Carbohydrates: 89g | Protein: 19g | Fat: 39g | Saturated Fat: 3g | Sodium: 1763mg | Potassium: 736mg | Fiber: 19g | Sugar: 11g | Vitamin A: 490IU | Vitamin C: 1.2mg | Calcium: 196mg | Iron: 4.1mg