Vegan Mexican Chilli Baked Toquitos

by Zarina
Vegan Mexican Chilli Baked Toquitos

Who’s doing Veganuary?? Although we are not in my home, we are making a bit of an effort to cut back on meat and dairy this month.  Here’s a super easy one. I tried using a mix mash of ingredients I had at home, and it turned out so scrumptious… even the kids didn’t miss the meat, cheese, or sour cream!  

Lots of onions and garlic are sautéed with red peppers and chipotle chillis. Spices like paprika, chilli powder, bay leave cumin, and oregano is added along with some good quality tinned tomatoes.  I then added black beans, chickpeas, and kidney beans. Still, this recipe is so versatile you could use what beans you have available at home, let it all bubble away and simmer for a good 20 minutes for the flavours to develop, and finally add some sweet corn, sherry vinegar, a squeeze of lime and fresh coriander. The chilli is then rolled in corn tortillas, brushed with EVOO, and baked to golden, crisp perfection.

Taquitos are usually fried, but I brushed them with my beautiful Colive EVOO and baked them for a healthier version; they were still beautifully crisp and delicious.  I really love how these turned out and thought a mini version for a party appetizer would be such a fab idea when we can entertain again!

Vegan Mexican Chilli Baked Toquitos

Vegan Mexican Chilli Baked Toquitos

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Olive Oil
  • 1 Red onion chopped fine
  • 8 Garlic cloves crushed
  • 1 Red pepper chopped fine
  • 4 Ancho chillis in Adobe sauce chopped fine
  • ½ tsp Dried oregano
  • ½ tsp Chilli powder
  • 1 tsp smoked paprika
  • 2 tsps Cumin powder
  • 2 tsps Sugar
  • 2 Bay leaves
  • 2 tins Diced or Peeled tomatoes
  • 1 400g Tin Black beans
  • 200g Kidney beans cooked – I used 1 packet OddPods
  • 200g Chickpeas cooked – I used 1 packet OddPods
  • 1 Lime juiced
  • 2 tsps Sherry vinegar
  • 200g Tinned sweet corn
  • Salt
  • Pepper
  • Large handful of fresh coriander
  • Corn Tortillas
  • Garnish: Freshly chopped Coriander, Lime wedges, sliced Avocados, Green chillis


  1. Preheat the oven to 200℃
  2. In a saucepan over medium heat with a little oil, sauté the onions and garlic for a few minutes.
  3. Add the red pepper and chipotle chilli peppers and cook for a couple of minutes.
  4. Add the bay leaves, oregano, chilli powder, smoked paprika, cumin, and sugar, and cook a further few minutes.
  5. Add the tinned tomatoes and break them up with your spoon inside the pan if using whole peeled ones. 
  6. Add the black beans, kidney beans, and chickpeas, keep mixing until the beans are incorporated into the sauce, and bring to a boil.
  7. Turn the heat down to a simmer, cover with a lid, and cook for 20 minutes, stirring occasionally. 
  8. Add the lime juice, sherry vinegar, and tinned sweet corn, then taste and season with salt and pepper.
  9. Stir through the fresh coriander, turn the heat off, and set it aside to cool slightly
  10. Line an oven tray with baking paper
  11. Carefully place a few spoons of the bean mixture inside a tortilla, roll into a cigar shape, place on the oven tray, and repeat with the remaining tortillas.
  12. Brush the tortillas with olive oil and bake in the hot oven for about 20-25 minutes, turning halfway 
  13. Bake until slightly golden and crisp to your liking
  14. Once cooked, remove from the oven onto your serving plate, garnish with sliced avocado, lime wedges, freshly chopped coriander, and more chillis
  15. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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