These Bean Taquitos with Vegan Nacho Cheese Sauce are packed with protein. You may want to eat them as an entrée, they are so filling.
Being vegan, one of my go-to proteins is beans. They are versatile and delicious. Refried beans are a great filler for beanadillas (think quesadilla, but with beans) and taquitos. Today I wanted a quick meal so I decided to make Bean Taquitos with Vegan Nacho Cheese Sauce.
The trick to get a corn tortilla to not fall apart while rolling is to use a pliable tortilla. That can be accomplished one of two ways. You can moisten the tortilla in a wet paper towel in the microwave, or you can get the right kind of tortillas. I just happen to live in Tucson, Arizona, where there are many stores that sell good tortillas. What you want to look for is a thin tortilla. They can be hard to find. If you can’t find a good thin tortilla, all is not lost. It just takes a little more patience.
The vegan nacho cheese sauce that I made is spicy, healthy, and packed with protein. If you are looking to get away from processed vegan cheeses, this sauce is for you. Yes, I am guilty of buying those processed vegan cheeses, especially when I am lazy and don’t want to make my own. This vegan nacho cheese sauce is so easy to mix together in a food processor, that you don’t have an excuse not to make it!
These can be baked or fried. I have included how to do it both ways. I happened to bake this batch, but have another recipe coming soon where I fried the taquitos. I liked them either way, although frying them makes them a little more indulgent.
Bean Taquitos with Vegan Nacho Cheese Sauce
Makes 6 bean taquitos
- 6 corn tortillas
- 1 cup refried beans (2 -4 tablespoons per tortilla, depending on the size)
- coconut oil spray or canola oil (depending on if you’re going to bake or fry)
- vegan nacho cheese sauce (recipe follows)
- If baking, preheat oven to 350ᵒ.
- Wrap the tortillas in paper towels and microwave for 1-2 minutes to make the tortillas pliable, if needed.
- Spread refried beans onto a corn tortilla and roll tightly.
- Baking method: Place seam side down on an oiled baking sheet or on tinfoil. Bake at 350° for 8-12 minutes on each side, or until crispy. Frying method: Heat canola oil to 350°. If you don’t have a thermometer you can test the oil by dropping a couple of drops of water into oil. If it sizzles, it’s ready. Place rolled tortillas seam side down and fry until golden brown. Flip until all sides are golden brown and crispy. Serve with vegan nacho cheese sauce.
*Baking times differ with thickness of tortilla. I had to bake the thinner ones about 10 minutes longer.
Vegan Nacho Cheese Sauce
- 15 oz. garbanzo beans
- 1/4 cup canned jalapeño peppers + 2 tablespoons jalapeño juice
- 1 tablespoon nutritional yeast
- 1/2 cup unsweetened plain almond milk
- 2 tablespoons lemon juice
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric (for color)
- 1/4 teaspoon chili powder
- 1/4 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/3 cup chopped tomato (optional)
- Blend all ingredients except tomato in a food processor until smooth.
- Add chopped tomato, if using, and pulse to get a chunky tomato consistency. Pour the mixture in a saucepan and cook on medium heat or serve cold.