Description

Crispy, flavorful, and entirely plant-based, these walnut and black bean taquitos are packed with smoky spices and meaty texture—perfect for dipping in creamy sauces or serving as a party appetizer or wholesome meal.

Ingredients

Units Scale

1 cup raw walnuts
1 cup canned black beans, rinsed and drained
1/2 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 tablespoons tomato paste
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
8 small corn or flour tortillas
Olive oil spray, for crisping
Fresh cilantro, for garnish (optional)

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Instructions

Pulse walnuts in a food processor until finely chopped (do not over-blend into a paste).
Heat olive oil in a skillet over medium heat. Sauté onions and garlic for 2–3 minutes.
Add black beans, walnuts, tomato paste, and all spices. Cook for 5–7 minutes, mashing some beans and mixing well. Adjust seasoning to taste.
Warm tortillas to soften, then spoon 2 tablespoons of the filling onto each and roll tightly.
Place taquitos seam-side down on a parchment-lined baking tray or in an air fryer basket. Lightly spray or brush with olive oil.
Bake at 400°F (200°C) for 15–20 minutes or air fry at 375°F (190°C) for 10 minutes, or until crispy and golden.
Serve hot with guacamole, vegan queso, or salsa. Garnish with fresh cilantro if desired.

Notes

Use corn tortillas for a gluten-free version.
Keep filling slightly chunky for better texture.
Great make-ahead option—assemble and freeze before baking.
Pair with avocado lime crema or chipotle mayo for extra flavor.

Nutrition

Serving Size: 1 taquito
Calories: 195 kcal
Sugar: 1g
Sodium: 160mg
Fat: 11g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg