These lentil and cauliflower vegan taquitos are a crispy, flavorful Mexican-inspired dish that’s easy to make, oven-baked, and ready in about 30 minutes.
This summer I’ve been obsessed with Mexican flavours — tacos, fajitas, salsa and burrito bowls — and these vegan lentil and cauliflower taquitos are my latest favourite. They’re a healthier take on the classic: oven-baked for crispness, packed with vegetables, and perfectly seasoned. They’ve quickly become a family favourite.
Each taquito is filled with a savory lentil and cauliflower “meat” mixed with creamy cashew cheese. Serve them with guacamole, salsa and dairy-free sour cream or yogurt, or add a bit of guacamole or black beans inside before rolling. Be careful not to overfill the tortillas so they roll and hold together well.
The taquitos bake up extra crispy in the oven, so you get that satisfying crunch without frying.
What ingredients you need to make these healthy oven-baked vegan taquitos:
These baked taquitos get their texture and flavour from a hearty lentil filling, riced cauliflower and a creamy cashew cheese. You will need:
- Canned lentils (rinsed and drained)
- Cauliflower rice — store-bought or homemade by grating cauliflower; it soaks up the spices beautifully
- Garlic powder
- Onion, diced
- Taco seasoning for that classic Mexican spice blend (adjust salt to taste)
- Canned diced tomatoes
- Tortillas — soft corn tortillas keep this gluten-free; flour tortillas also work
- Cashew cheese for creaminess; non-dairy cream cheese is a fine substitute
- Olive oil or avocado oil for sautéing and brushing
- Guacamole and salsa for serving
How to bake lentil cauliflower vegan taquitos:
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Heat a splash of oil in a large pan and sauté the diced onion for 2–3 minutes until soft.
- Add the cauliflower rice, lentils, taco seasoning and diced tomatoes. Cook over medium heat for 5–10 minutes until warmed through and well combined.
- Remove from heat and stir in the cashew cheese until the mixture is creamy and cohesive.
- Warm the tortillas in the microwave for about 20 seconds to make them pliable for rolling.
- Place about 4 tablespoons of the lentil-cauliflower filling along one edge of each tortilla. Tightly roll the tortilla around the filling to form a tube, then place each taquito seam-side down on the prepared baking sheet.
- Lightly spray or brush the taquitos with oil, then bake for about 20 minutes or until golden and crisp.
How do you make crispy baked taquitos?
To get the crispiest baked taquitos without frying:
- Generously spray or brush the rolled taquitos with cooking oil so the tortillas brown and crisp evenly.
- Bake at a relatively high temperature — 200°C (400°F) — for about 16–20 minutes. Remove when the tops are golden and crunchy.
How to freeze homemade taquitos
These taquitos freeze very well. Let them cool completely, then place them in a tightly sealed freezer bag or airtight container. To reheat, bake from frozen at 200°C (400°F) for 6–10 minutes or until heated through and crisp.
Lentils nutrition facts
Lentils are an excellent, convenient plant-based protein source. Canned lentils are easy to keep on hand and add protein to many dishes.
One cup of cooked lentils provides:
- About 18 g protein
- Approximately 39 g carbohydrates
- Roughly 15.6 g dietary fibre
- About 0.8 g fat (mostly unsaturated)
Lentils also supply important micronutrients including folate, iron, vitamin B6, potassium and manganese.
Cauliflower nutrition facts
Cauliflower is versatile and nutrient-dense. It contributes:
- Vitamins: vitamin C, K, B6 and folate
- Minerals: potassium, manganese, magnesium and phosphorus
- Dietary fibre: one cup provides about 3 g, supporting gut health and helping reduce chronic disease risk
- Antioxidants for overall health
A few of my other favourite meat-free dinner recipes:
Warm Cheesy Kale Mushroom Quinoa Salad
Black Bean Mushroom Tacos
Cabbage Tofu Stir Fry With Spicy Tahini Sauce
Vegan Carrot Mac and Cheese (Nut-Free)
If you try this vegan lentil and cauliflower taquitos recipe or have questions, please leave a comment and a rating. I love hearing your feedback and any variations you try.
Vegan Lentil Cauliflower Taquitos
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- Author: Caitlin Rule
- Total Time: 30 minutes
- Yield: 10 taquitos
Description
These lentil cauliflower taquitos are crispy, flavorful and simple to prepare—oven-baked and ready in around 30 minutes.
Ingredients
- 1 brown onion, diced
- 2 cups (200 g) cauliflower rice
- 1 can brown lentils, rinsed and drained
- 1 teaspoon garlic powder
- 2 tablespoons taco seasoning
- ½ cup canned diced tomatoes
- ¼ cup cashew cheese spread (or non-dairy cream cheese)
- 10 corn tortillas
- Olive oil or avocado oil
- Guacamole and salsa for serving
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a large pan, heat a splash of oil and sauté the onion for 2–3 minutes until softened.
- Add the cauliflower rice, lentils, taco seasoning and diced tomatoes. Cook 5–10 minutes over medium heat until warmed through.
- Remove from heat and stir in the cashew cheese until well combined.
- Warm the tortillas in the microwave for about 20 seconds to make them pliable.
- Spoon about 4 tablespoons of filling onto one end of each tortilla, roll tightly and place seam-side down on the baking sheet.
- Brush or spray the taquitos with oil and bake for 16–20 minutes, until golden and crispy.
Notes
* You can substitute non-dairy cream cheese, regular cottage cheese (if not dairy-free), or another creamy spread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetiser
- Method: Bake
- Cuisine: Mexican