If you’re looking for a vegetarian dish that’s packed with flavour, then these mushroom and bean taquitos are the answer! They are crispy on the outside and loaded with mushrooms, kidney beans, and spices, they’re perfect for any occasion—from weeknight dinners to party appetisers.

These taquitos are not only delicious but also quick and easy to make. Furthermore, you can add your favourite dips like guacamole or salsa for the ultimate flavour experience. These mushroom and bean taquitos are sure to become a new favourite in your recipe rotation.

Moreover, they are cooked in the air fryer, so, they make a delicious meal which feels satisfying but without the guilt.

So, are you ready to make your kitchen smell amazing? Then, let’s get cooking!

Check out my Instagram page for more recipe inspiration! Also, my Mexican recipe section has plenty of healthy and delicious recipes you can try today!

A Simple and Delicious Mushroom and Bean Taquitos Recipe

Mushroom and bean taquitos made with mushrooms, kidney beans, cheese and spices. Served with lettuce, tomatoes, pickled red onions and a spicy sour cream dressing.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Lunch, Main Course

Cuisine Mexican

Servings 2 people

Ingredients

  

Pickled Red Onions

• 1/2 Red onion (thinly sliced)
• 4 tbsp Red wine vinegar

Taquito Ingredients

• 400g Kidney beans (drained)
• 1 tbsp Olive oil
• 100g Mushrooms (sliced)
• 1/2 tbsp Chili powder
• 1/2 tbsp Cumin
• 1/2 tbsp Garlic granules
• 1/2 tbsp Paprika
• 1/4 tbsp Cayenne
• Lime juice (dash)
• 2 tbsp Tomato puree
• 8 Taco wraps
• 1 Cup Grated cheese (I used cheddar)
• Fry light oil

Spicy Dressing

• 4 tbsp Sour cream
• 2 tbsp Mexican hot sauce

To Serve

• 1/2 Lettuce head (shredded)
• 3 Salad tomatoes (chopped)
• Parsley (optional)

Instructions

 

• Preheat the air fryer to 180℃. Add the sliced red onion, red wine vinegar and a pinch of salt to a small bowl. Leave to pickle, stirring frequently.
• Add the kidney beans to a small saucepan and add cold water until just covered. Cook on medium-low heat until warmed through (around 3-4 minutes) ensuring the water does not boil. Drain and set aside.
• Meanwhile, add the olive oil to a large saucepan. Add the mushrooms, chilli powder, cumin, garlic granules, paprika and cayenne. Cook for 1 minute, stirring constantly. Add a dash of lime juice, tomato puree and a couple of splashes of water. Cook for a further 2-3 minutes until the mushrooms are softened. Add the kidney beans and mix together. Remove from the heat.
• Place the taco wraps on a bench and divide the grated cheese across them. Top with the kidney beans and mushroom mixture. Dampen the sides of each taco wrap with water and roll tightly into tube shapes, Pushing down and sealing the sides. Spray lightly with fry light cooking spray and place folded side down into your air fryer.
• Cook for 10 minutes until crispy and the cheese has melted. Meanwhile, add the sour cream and Mexican hot sauce to a small bowl and mix until well combined. Drain the red wine vinegar from the red onions. Add the shredded lettuce to your serving plates and once the taquitos are ready, put them on top of the lettuce. Top with the spicy dressing, pickled red onions and tomatoes. Sprinkle with parsely or corinader and enjoy.

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