Spicy baked Sriracha Hummus Taquitos with Pineapple Mango Dipping Sauce makes a great appetizer for a party or easy weeknight meal. They are easy, inexpensive, and healthy. Perfect for game day!
Location, Location, Location
It’s interesting how where you live effects how you cook and what you eat.
Ever since moving to Tucson about 18 years ago and being introduced to authentic Mexican cuisine, I have gravitated towards cooking more Mexican inspired cuisine.
I don’t think I had even heard of taquitos before moving here. These Sriracha Hummus Taquitos with Pineapple Mango Dipping Sauce were inspired by my Bean Taquitos, which I have made quite a few times before. Noticing that the consistency of refried beans is similar to hummus, I figured they’d be a perfect ingredient to use in taquitos.
The key to making these vegan taquitos is to leave out the water when making the hummus. Otherwise, you’ll get leaky (or at least messy) taquitos.
Sweet and Spicy
Since sriracha sauce is spicy, I knew I wanted something sweet to dip the taquitos into. Sweet and spicy is my favorite flavor combination, after all.
I decided on a Pineapple Mango Dipping Sauce with rich, creamy vegan mayo, tart lemon juice, and pineapple mango preserves. It is a nice balance of flavors that compliments the Sriracha Hummus Taquitos.
Easy
If you have never had taquitos before, they are corn tortillas, also called flautas when they are larger, filled with refried beans or meat and cheese rolled up and usually fried.
I prefer to bake them so that they are healthier. They are really easy to make, especially when you have fresh corn tortillas that roll up easily and don’t crack.
I’ve made Vegan Taquitos with Green Chiles and two different kinds of vegan cheese. I have also made Chickpea and Roasted Red Pepper Taquitos with Harissa Cream. I always add some kind of spicy element in either the taquitos themselves or the dipping sauce.
Other Mexican Inspired Recipes You Might Like
- Sweet Potato and Maple Chipotle Black Bean Burritos
- Black Bean and Corn Vegan Quesadilla
- Cornmeal Baked Avocado Tacos
- Spinach, Tofu, and Pine Nut Enchiladas
Tips for Making These Sriracha Hummus Taquitos
- Use fresh tortillas. I’ve noticed the fresher they are, the less likely they are to fall apart.
- You can wrap the tortillas in paper towels and microwave for 1-2 minutes to make the tortillas pliable.
- When making the sriracha hummus, DO NOT add water. You want a thick, refried bean like consistency for the hummus.
- Don’t overfill them. Two tablespoons of hummus per taquito is plenty.
Sriracha Hummus Taquitos with Pineapple Mango Dipping Sauce
These baked taquitos with sriracha hummus are spicy with a sweet dipping sauce to cool them down.
If you love this recipe, please come back and leave your feedback and star rating.
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Sriracha Hummus Taquitos with Pineapple Mango Dipping Sauce
Ingredients
- 7 corn tortillas
- Sriracha Hummus -do NOT add water!
- Olive oil
Pineapple Mango Dipping Sauce
- 1/4 cup pineapple mango preserves or jam
- 1/4 cup vegan mayo
- 1/4 cup lemon juice
- Salt
Instructions
- Preheat oven to 350°.
- Wrap the tortillas in paper towels and microwave for 1-2 minutes to make the tortillas pliable, if needed.
- Scoop 2 heaping tablespoons of sriracha hummus on tortilla and spread on a corn tortilla. Repeat with the rest of tortillas.
- Brush each taquito with olive oil and place on a piece of parchment paper on a sheet pan. Bake at 350° for 8 minutes, flip and bake another 8 minutes.
- Pineapple Mango Dipping Sauce: Mix all ingredients.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Denise says
I made these Sunday and they were a huge hit! What a great way to use hummus!
Willow Moon says
Thanks Denise, I’m so glad you like it!
Courtney says
could you make the dipping sauce with fresh mangos instead of preserves?
Willow Moon says
You could. It will have a different consistency, but would taste great.