Crispy Baked Vegan Taquitos
Delight in these flavorful, crispy rolls filled with seasoned tofu, pinto beans, and spices, perfect for a comforting, savory vegan treat.
Ingredients
Filling Ingredients
- 1 block Extra firm tofu Drained and pressed
- 1 can Pinto beans Rinsed and drained
- 12 pieces Corn tortillas Soft and warm
- 1/4 cup Nutritional yeast For cheesy flavor
- 2 pieces Fresh jalapenos Finely chopped
- 1/2 cup Walnuts Chopped
- 1 medium Onion Finely diced
- 2 cloves Garlic Minced
- 1 tablespoon Chipotle Finely chopped for smokiness
- 1 teaspoon Cumin Ground
- 1 teaspoon Coriander Ground
- as needed spray Oil spray For baking
Instructions
Preparation
- Drain and press the tofu gently between paper towels to eliminate excess moisture.
- Rinse the pinto beans thoroughly under cool water.
- Crumble the pressed tofu into a large mixing bowl.
- Add the rinsed beans, finely diced onion, minced garlic, chipotle, cumin, and coriander. Mix everything until well combined.
Wrapping and Baking
- Heat each tortilla individually on the stovetop until pliable and slightly blistered.
- Keep the warmed tortillas covered to maintain their flexibility.
- Lightly spritz each tortilla with oil spray and place about three tablespoons of the filling slightly off-center on each tortilla.
- Roll each tortilla firmly but gently, keeping the filling compact.
- Place the rolled taquitos seam side down on a baking sheet with space in between.
- Brush or spray lightly with oil, focusing on the seams, and bake until golden brown and crispy, about 25 minutes.
Notes
For an extra flavorful filling, marinate the tofu in soy sauce, garlic, or lime juice for 10-15 minutes before cooking. Consider adding chopped bell peppers for texture and adjusting jalapenos for spice.