Chikin Taquitos (Vegan, GF, LS)

I have access to an air fryer currently and wanted to give it a whirl! So I made some Chikin taquitos using my crockpot beans from the other day and artichoke hearts as a healthier meat replacement. I love the texture it gives, kind of shreddy, kind of meaty.

These are the ones using the Bella Pro Series Air Fryer with TouchScreen (6 Quarts)

And these are our oven control group.

Be sure to watch my video for more tips and fun!


  • 2 cups frozen artichoke hearts (thawed and chopped)
  • 1 1/2 cups pinto beans (or 15oz can)
  • 1 tsp each chili powder and cumin
  • 1/2 tsp each garlic powder, onion powder, paprika and red pepper chili flakes
  • Vegan shredded cheese (about 1/2 cup)
  • Small Corn Tortillas


  1. Preheat oven to 420°F (if you’re baking them)
  2. Mix together all of the ingredients except the tortillas
  3. Wrap a stack of tortillas in a damp paper towel and microwave for about 45 seconds until their more pliable
  4. Fill tortillas and roll up
  5. If baking, they go for about 20-25 minutes, flipping half way
  6. If air frying, they go in batches, 400°F for 6-8 minutes, flipping halfway
  7. Enjoy!

I did a little vegan sour cream and pico I had leftover but you can serve them with whatever your heart desires!


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