Oven Baked Refried Bean Taquitos

Lauren Caris Short

By Lauren Caris Short

5 from 1 vote

Today’s recipe was inspired by the lovely Caitlin from “From My Bowl”. Caitlin runs an amazing vegan Youtube channel, and when she posted this video about a bunch of budget friendly Mexican inspired meals, I just knew I had to make these refried bean taquitos with my homemade beans!

Vegan Toasted Refried Bean Roll Ups

I first made these beans last summer for these lettuce wraps, and I still absolutely love enjoying them like that, but baking them into crispy little rollups adds a whole other dimension.

Vegan Toasted Refried Bean Roll Ups

Serve with some crispy salad, sweetcorn, salsa, coriander and a spritz of lime juice for a healthy, quick, vegan dinner!

Print Recipe
5 from 1 vote

Oven Baked Refried Bean Taquitos

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 8 taquitos


  • 1 can Pinto/Borlotti Beans
  • 2 tsp Soy Sauce
  • 1 tbsp Water
  • 1 Jalapeño
  • 1/2 White Onion
  • 1 Red Bell Pepper
  • 1 clove Garlic
  • 1/2 tsp Ground Coriander
  • 1 tsp Smoked Paprika
  • 1/2 tsp Chilli Powder
  • 6-8 Mini Flour Tortilas
  • Salad for serving with


  • In a food processor, blend the beans with the soy sauce and water until completely smooth.
  • Saute the onion for a couple of minutes until it begins to soften. Add the bell pepper and cook for another couple of minutes.
  • Once the onion and pepper are very soft, add the garlic, jalapeño and spices. Cook until the spices become fragrant and everything has reduced in volume and is soft. Reduce the heat to low and add the bean mixture. Mix everything together really well.
  • Heat the oven to 180°C.
  • Lay out the flour tortillas and spoon 2-3 tbsp of the bean mixture onto each one, in a sausage shape in the centre. Roll them up and secure with a toothpick.
  • Place all the wraps on a baking tray and bake for 15-20 minutes until the wraps are golden and crispy!
  • Best eaten immediately


Recipe adapted from Caitlin – From My Bowl

Images by Lauren Caris Short.

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