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Vegan Baked Refried Bean Taquitos with Avocado Dipping Sauce (GF, DF, V) - A Dash of Megnut

Vegan Baked Refried Bean Taquitos with Avocado Dipping Sauce

These vegan baked refined bean taquitos with avocado dipping sauce are the perfect gluten-free and vegan appetizer for your next party! So easy and only require a few simple ingredients. 
5 from 1 vote
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Course: Appetizer, Main Course
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 15 taquitos
Calories: 129kcal
Author: Megan


For the Taquitos

  • 15-20 corn tortillas
  • 2 tbsp olive oil or avocado oil (divided)
  • 1/2 cup red bell pepper (small dice (from 1/2 bell pepper))
  • 1/2 cup green bell pepper (small dice (about 1/2 bell pepper))
  • 1 cup white or yellow onion (small dice (about 1/2 medium onion))
  • 1/2 cup corn (canned or frozen or fresh)
  • 16 oz. vegetarian black refried beans (canned)
  • 1 tbsp La Morena pickled jalapeño (minced)
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder

For the Avocado Dipping Sauce

  • 1 avocado
  • 1/4 cup fresh lime juice
  • 1/4 cup cilantro (chopped)
  • 1 jalapeno (use La Morena picked jalapeño)
  • 1/4 cup water
  • pinch of salt


  • Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
  • In a medium skillet, over medium heat, add 1 tablespoon of the oil. Then add the onions bell peppers, and corn to the skillet. Cook for about 5 minutes, until they are soft and lightly browned.
  • Add them to a large bowl. Then, add in the refried beans, jalapeño, lime juice, salt, chili powder, cumin and garlic powder and stir until combined.
  • Take about 15 corn tortillas and place them on the baking sheet lined with parchment paper. It's okay if they overlap a bit for now. Place them in the oven for about 3-5 minutes, until they warm and soften up a bit. This will make it so that we can roll the tortillas without them cracking.
  • Remove the tortillas from the oven. Spoon about 1/3-1/4 cup of the bean filling into the center of each tortilla and roll them up. Place each tortilla seam side down on the baking sheet. Repeat with the remaining tortillas until all of the filling is used.
  • With the remaining 1 tablespoon of reserved oil, brush the tops of the taquitos with the oil.
  • Bake at 350F for 15-20 minutes, until the tortilla shells are a light golden brown and crispy.
  • To make the dipping sauce, combine an avocado, the lime juice, salt, jalapeño, cilantro and water to a food processor. Process until smooth.


Calories: 129kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Sodium: 268mg | Potassium: 169mg | Fiber: 4g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 16.6mg | Calcium: 35mg | Iron: 0.8mg
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