Crispy Baked Vegan Taquitos with Avocado Crema (Print version)

Crunchy oven-baked vegan taquitos filled with spiced tofu, pinto beans, and walnuts, served with cool avocado lime crema.

# Ingredients:

For the filling

01 - 1 tablespoon avocado oil
02 - 1/2 medium white onion, finely chopped
03 - 1 medium jalapeño, seeded and finely chopped
04 - 3 cloves garlic, minced
05 - 1 block (14 oz or 400 g) extra-firm tofu, pressed and crumbled
06 - 1 can (15 oz or 425 g) pinto beans, drained, rinsed, and lightly mashed
07 - 1/2 cup (55 g) walnuts, finely chopped
08 - 2 tablespoons nutritional yeast
09 - 1 tablespoon gluten-free tamari or coconut aminos
10 - 2 teaspoons ground cumin
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon chipotle chili powder
13 - 1/2 teaspoon ground coriander
14 - 3/4 teaspoon kosher salt
15 - 1/4 teaspoon black pepper

For assembly

16 - 16 small corn tortillas
17 - Avocado oil spray or 1 tablespoon avocado oil for brushing
18 - Fresh cilantro and lime wedges, for serving

For the avocado crema

19 - 1 large ripe avocado
20 - 1/3 cup (80 g) plain unsweetened vegan yogurt
21 - 2 tablespoons fresh lime juice
22 - 1/4 cup fresh cilantro leaves
23 - 1 small garlic clove
24 - 1/4 teaspoon kosher salt
25 - 2-4 tablespoons water, as needed

# Instructions:

01 - Heat the oven to 425°F. Line a large baking sheet with parchment paper and lightly coat it with avocado oil spray.
02 - Warm 1 tablespoon avocado oil in a large skillet over medium heat. Add onion and jalapeño and cook for 4-5 minutes until softened. Stir in garlic for 30 seconds.
03 - Add crumbled tofu, pinto beans, walnuts, nutritional yeast, tamari, cumin, paprika, chipotle powder, coriander, salt, and pepper. Cook for 7-9 minutes, stirring often, until the mixture is hot, seasoned, and fairly dry.
04 - Heat the tortillas in a dry skillet for about 15 seconds per side, or microwave them wrapped in a damp towel until flexible. Keep them covered so they stay warm.
05 - Add 2-3 tablespoons filling to each tortilla in a narrow line. Roll tightly and place seam side down on the prepared baking sheet with a little space between each roll.
06 - Brush or spray the tops with avocado oil. Bake for 18-22 minutes, rotating the pan halfway through, until the taquitos are golden and crisp at the edges.
07 - While the taquitos bake, blend avocado, vegan yogurt, lime juice, cilantro, garlic, salt, and 2 tablespoons water until smooth. Add more water if needed for dipping.
08 - Rest the taquitos for 3 minutes, then serve hot with avocado crema, lime wedges, cilantro, and salsa if desired.

# Good to know:

01 - Makes about 16 taquitos, or 8 servings of 2 taquitos each.
02 - For best crunch, serve right after baking.
03 - Use certified gluten-free tortillas and tamari if needed.

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