Description
Crispy Vegan Taquitos are the ultimate plant-based delight that will satisfy your cravings while impressing your family and friends. These golden, crunchy rolls are filled with a flavorful mixture of seasoned tofu, pinto beans, and walnuts, delivering a robust taste in every bite. Perfect for weeknight dinners or festive gatherings, they are easy to make and even easier to enjoy. Serve them with a creamy avocado crema for an extra layer of deliciousness! Whether you’re looking for a quick snack or a hearty meal option, these taquitos promise to deliver comfort and joy at the table.
Ingredients
Scale
- 1 can Pinto beans
- 1 block (16 oz) Extra firm tofu
- ½ cup Walnuts
- ½ medium White onion
- 3 medium Garlic cloves
- 1 medium Jalapeno
- 2 tbsp Nutritional yeast
- 2 tsp Chipotle chili pepper
- 1 tbsp Amino acids or Soy sauce
- 2 tsp Cumin
- 1 tsp Coriander
- 1 tsp Kosher salt
- ½ tsp Cayenne pepper
- 1 medium Avocado
- 3 tbsp Vegan yogurt
- 1 medium Lime (juiced)
- ½ tsp Garlic powder
- 16 medium Corn tortillas
- Generous drizzle of avocado oil
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix pinto beans, crumbled tofu, walnuts, diced onion, minced garlic, chopped jalapeno, nutritional yeast, and spices. Bake for 25 minutes.
- Heat corn tortillas over an open flame or in the oven with avocado oil spray.
- Spoon filling into each tortilla and roll tightly; place seam-side down on the baking sheet.
- Bake at 450°F for 15-20 minutes until golden brown and crispy.
- For the avocado crema: Mash avocado and combine with vegan yogurt, lime juice, garlic powder, and salt until smooth.
- Serve hot with avocado crema on the side.
Nutrition
- Serving Size: 1 taquito (50g)
- Calories: 150
- Sugar: 0g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg