Rice and Bean Freezer Air-Fryer Taquitos (my new obsession)

I’m going to start putting my recipe at the top of the post! You’re welcome.

5 from 5 votes
Rice and Bean Freezer Taquitos
Prep Time
30 mins
 

Batch-prepare these delicious taquitos, then pull them out for a quick meal or snack.

Cuisine: Mexican
Keyword: freezer burritos, oil-free, taquitos, vegan, wfpb
Servings: 25 taquitos
Author: Faithful Plateful
Ingredients
  • 3 cups cooked black beans
  • 3 cups cooked rice
  • 2 tsp onion powder
  • 1 TBSP taco seasoning
  • 2 TBSP tomato paste
  • 2 TBSP lime juice
  • 2 cups frozen corn
  • salt to taste
  • 25 corn tortillas
Instructions
  1. Stir all the filling ingredients together. Taste, and add additional salt, taco seasoning, or lime juice until it's just right.

  2. Warm up the corn tortillas by putting them in a clean, damp kitchen towel, and microwaving for 1 minute. If they are not hot, they will crack when rolled. I warm about half of the tortillas at a time.

  3. Spoon about 1/4 cup (a little less) filling down the middle of each tortilla. Roll up, and place seam-side down onto a baking sheet or plate that will fit inside your freezer. Put a few straight into the oven or air fryer for an immediate meal, too, if you want.

    Carefully transfer them to the freezer, keeping them seam side down and not touching each other. Makes 25-30 taquitos.

  4. Once frozen, transfer to a ziplock bag and keep in the freezer. Write the directions below on the bag.

To cook
  1. Put frozen taquitos SEAM SIDE DOWN into an air fryer for 8-10 minutes. Or, bake at 400 degrees for 12-18 minutes, until crisp and golden brown.

  2. Dip in guacamole, salsa, or plant-based cheese sauce.

Recipe Notes

You can also use flour tortillas, if you prefer. 

You can add vegan cheese in each taquito, if you're used to cheese. 

Add sauteed diced mushrooms, bell pepper, spinach, cilantro, zucchini if desired, to add more nutrition! 

No one can deny the convenience of frozen food! Making your own let’s you have the best of all worlds–nutrition, convenience, and saving money. Vegan, gluten-free, oil-free, delicious frozen taquitos do not exist in grocery stores, but if they did, they’d be expensive! These are pennies to make yourself. My kids both love them, and I have a hard time eating fewer than 5 at a time.

 

Preparing these {cute} taquitos is very easy! I specifically made them EASY to make, because I don’t have a lot of time to batch cook on top of cooking our daily meals. No chopping needed to make these.

 

Cook up rice and beans, stir together some simple ingredients, fill and roll up the tortillas. Freeze separately on a cookie sheet (seam side down, so they stay rolled up).

Once frozen, transfer to a ziplock bag. There they sit, ready to answer the call when a crispy fam-favorite 10-minute meal is needed.

To cook, put them straight from the freezer into an air fryer for about 10 minutes at 370 degrees, until golden and crispy. (If you don’t have an air fryer, I think it will work to bake them in the oven at 400 degrees for about 12-18 minutes. Let me know if you try it).   Dip them in salsa, guacamole, or homemade plant-based “cheese” sauce.

Stay tuned–I hope to create posts with other varieties of freezer taquitos (and other frozen convenience foods in general!). I think taquitos filled with my lentil walnut taco meat, or a sweet potato black bean filling, or green chili and white beans, or jackfruit would all be scrumptious. For today, enjoy these very simple and yummy taquitos!

 

 



7 Comments

  1. Oh my yummy-ness!!! I made these tonight with a side salad. These were such a hit! It has been SO long since all six of us liked something I’ve made, and every single person said they wanted more! Seriously, that never happens! Thanks for the awesome recipe, my freezer will be stocked full of these. Side note: I added about 3 TBS taco seasoning, but otherwise did nothing different.

  2. Both my husband and I loved these. I did not roll up and air fry, I will try that another day. I warmed up the tortillas (the damp towel placed in microwave worked great. I only had street tacos corn tortillas on hand so did not bother to roll them. I placed the bean mixture on top with salsa and some cashew caesar dressing and it was delicious. It will be a keeper recipe for me.

  3. These are fantastic. Even my meat loving husband and brother in law liked them. I felt like the mixture wasn’t quite sticky enough so I mixed in a can of refried beans to hold it all together a bit more. We ate the full batch so I didn’t freeze any this time bit want to try freezing too.

    1. So glad everyone liked them! Good point that it might not be sticky enough without sticky rice. My short grain brown rice is pretty sticky. Great idea to mix refried beans in.

  4. We love these! We’ve made them a few times. Tonight we made them with quinoa instead of rice and flaxseed paste instead of tomato paste. We also added half a red pepper, an extra TBS of taco seasoning, and 1/4 cup cilantro. SO yummy!
    We don’t have an air fryer so we just cook them at 400 for 12 minutes. I cook them all and then freeze the leftovers. They heat up quickly and easily. I usual do 350 for 10 minutes to reheat.

  5. We love these taquitos! We have them often and our guests have enjoyed them as well. Love that they freeze well and are versatile.

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