Crispy Baked Vegan Taquitos
These crispy baked vegan taquitos are filled with a flavorful mix of tofu, beans, and spices, providing a delicious and healthy eating experience perfect for any occasion.
Ingredients
Taquito Filling
- 1 block extra firm tofu Drained and pressed to remove moisture
- 1 can pinto beans Rinsed and drained
- 12 pieces corn tortillas For wrapping
- 1/4 cup nutritional yeast For a cheesy flavor
- 2 pieces fresh jalapeños Finely chopped
- 1/2 cup walnuts Chopped
- 1 medium onion Finely diced
- 2 cloves garlic Minced
- 1 tablespoon chipotle Finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 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 to remove excess salt or preservatives.
- Crumble the pressed tofu into a large mixing bowl.
- Add the rinsed beans, finely diced onion, minced garlic, chipotle, cumin, and coriander into the bowl. Mix well.
Wrapping
- Heat each tortilla individually on the stovetop until pliable.
- Keep the warmed tortillas covered to maintain flexibility.
- Lightly spritz each tortilla with oil spray, and place about three tablespoons of filling slightly off-center.
- Roll each tortilla tightly but gently, ensuring the filling is compact.
Baking
- Place the rolled taquitos seam side down on a baking sheet with space in between.
- Brush or spray lightly with oil, especially on seams.
- Bake in the oven at 375°F until golden brown and crispy, about 25 minutes.
Notes
For more flavor, consider adding smoked paprika or cayenne pepper. You can prepare the filling ahead of time and store it in the fridge for up to two days. Serve with guacamole, salsa, or vegan sour cream for dipping.