Crispy Baked Vegan Taquitos (Print Version)
# Ingredients:
→ Taquito Filling
01 -
1 can pinto beans, drained and rinsed
02 -
1 block (16 oz) extra firm tofu
03 -
½ cup walnuts
04 -
½ medium white onion
05 -
3 medium garlic cloves
06 -
1 medium jalapeño
07 -
2 tablespoons nutritional yeast
08 -
2 teaspoons chipotle chili pepper
09 -
1 tablespoon amino acids or soy sauce
10 -
2 teaspoons cumin
11 -
1 teaspoon coriander
12 -
1 teaspoon kosher salt
13 -
½ teaspoon cayenne pepper
14 -
Avocado oil for drizzling
→ Avocado Crema
15 -
1 medium ripe avocado
16 -
3 tablespoons vegan yogurt
17 -
1 medium lime, juiced
18 -
½ teaspoon garlic powder
19 -
½ teaspoon kosher salt
→ Assembly
20 -
16 medium corn tortillas
21 -
Avocado oil spray
# Instructions:
01 -
Preheat oven to 350°F. Line sheet pan with parchment. Drain and rinse pinto beans thoroughly.
02 -
Press water from tofu and crumble. Combine with beans, chopped walnuts, onions, minced jalapeño and garlic, seasonings, and oil on sheet pan. Bake 25 minutes, stirring halfway, until golden.
03 -
Heat tortillas over flame or in 450°F oven until slightly puffy. Spray one side with avocado oil and keep warm in foil.
04 -
Place 3-4 tablespoons filling on each tortilla, roll tightly, and place seam-side down on parchment-lined pan.
05 -
Bake at 450°F for 15-20 minutes until golden and crispy.
06 -
Mash avocado until smooth, combine with vegan yogurt, lime juice, garlic powder, and salt.
# Notes:
01 -
Extra filling can be used for tacos or bowls
02 -
Tight rolling is key for best results
03 -
Don't overfill taquitos to prevent mess