The Ultimate Crispy Baked Vegan Taquitos Recipe You’ll Love

Crunchy and irresistible, these crispy baked vegan taquitos dance with flavor that will make your taste buds sing.

Packed with plant-based goodness, the recipe combines simple ingredients into a mouthwatering snack everyone loves.

Rolled tightly and baked to golden perfection, each taquito brings a satisfying crunch that rivals any traditional version.

The filling bursts with seasoned vegetables and protein-rich beans, creating a delightful texture in every bite.

Minimal effort transforms these taquitos into a crowd-pleasing appetizer or quick meal that even meat-eaters will adore.

Serve them with your favorite salsa or creamy dip for an extra burst of excitement.

Prepare to fall in love with this easy, delectable plant-based treat that proves vegan cooking can be incredibly delicious.

Tips for Crisp Vegan Taquitos Every Time

• Rinse pinto beans well to remove excess sodium and ensure a clean, fresh taste in your filling.
• Press tofu completely to remove moisture, creating a crumbly texture that mimics ground meat.
• Wrap tortillas snugly around filling to prevent unwrapping during baking and maintain a crisp exterior.
• Adjust jalapeno quantity to match your heat preference without overwhelming other flavors.
• Rotate baking sheet halfway through to ensure even browning and maximum crunchiness.

Vegan Taquitos Fillings to Try

• Gluten-Free Version: Replace wheat tortillas with corn tortillas for a gluten-free alternative. Ensure all seasonings and ingredients are certified gluten-free.
• Nut-Free Option: Substitute walnuts with sunflower seeds or pumpkin seeds for protein and crunch. Skip nut ingredients entirely for those with allergies.
• Protein-Packed Variation: Add quinoa or lentils to the bean and tofu mixture for extra protein content. Increase nutritional value while maintaining the crispy texture.
• Low-Sodium Modification: Use fresh herbs instead of salt-based seasonings. Choose low-sodium alternatives for beans and use minimal salt in the crema sauce.

Ways to Serve Vegan Taquitos

• Festive Fiesta Platter: Arrange taquitos in a circular pattern on a colorful platter, surrounded by fresh cilantro and lime wedges for a vibrant presentation.
• Dip Delight: Serve the creamy avocado sauce alongside the taquitos, with additional options like salsa verde or spicy chipotle dip for extra flavor variety.
• Veggie Companion: Pair with a fresh Mexican-style salad featuring mixed greens, cherry tomatoes, corn, and a zesty lime vinaigrette to balance the crispy taquitos.
• Brunch Brilliance: Transform the dish into a breakfast option by topping with scrambled tofu, fresh pico de gallo, and a sprinkle of nutritional yeast for added protein.

Keeping Baked Vegan Taquitos Fresh

• Seal cooled taquitos in airtight container and store for 3-4 days. Layer between parchment paper to prevent sticking.
• Wrap individually in plastic wrap, then place in freezer-safe bag. Freeze up to 2 months for best quality and taste.
• Arrange taquitos on baking sheet, spray lightly with oil. Bake at 375F for 10-12 minutes until crispy and heated through.
• Warm at 350F for 4-5 minutes, turning halfway to ensure even crispiness. Check internal temperature reaches 165F for food safety.

FAQs

• What ingredients make the filling protein-rich?

The filling uses crumbled tofu, pinto beans, and chopped walnuts, creating a high-protein vegan mixture packed with plant-based nutrients and texture.

• Why bake the filling before assembling taquitos?

Baking the filling helps develop deeper flavors, removes excess moisture, and creates a golden, caramelized texture that enhances the overall taste of the taquitos.

• How do I ensure my taquitos stay crispy?

Rolling the tortillas tightly, using avocado oil spray, and baking at a high temperature (450F) helps create a crisp exterior and prevents soggy taquitos.

Crispy Baked Vegan Taquitos – Highlights

• Enjoy a guilt-free crispy texture that rivals traditional fried taquitos, all achieved through smart baking techniques.
• Combine tofu, pinto beans, and walnuts for a robust, satisfying filling that delivers serious nutritional punch without meat.
• Easily adjust spice levels by modifying jalapeño quantity, making these taquitos perfect for different taste preferences and heat tolerances.
• Prepare the entire dish from start to finish with minimal complex steps, allowing busy home cooks to serve a delicious meal without extensive kitchen time.

Baked Vegan Taquitos Ingredient Checklist

• Pinto Beans: A hearty legume that provides plant-based protein and earthy flavor for the taquito filling.
• Tofu: A versatile protein source that adds texture and absorbs the surrounding seasonings.
• Walnuts: Crunchy nuts that contribute additional protein and a rich, nutty dimension to the filling.

• Onions, Garlic, Jalapeno: A classic aromatic trio that builds depth and spicy complexity in the taquito mixture.
• Oil: Helps bind ingredients and promotes a golden, crispy texture during baking.
• Seasonings: A blend of spices that create a robust and exciting flavor profile.

• Tortillas: Soft corn or flour wraps that serve as the crispy exterior shell for the filling.
• Avocado Oil: Provides a light coating to help achieve a golden, crisp texture when baking.

• Avocado, Vegan Yogurt, Lime Juice, Garlic Powder, Salt: A creamy, tangy sauce that complements the spicy and savory taquito filling.

Tools for Baking Vegan Taquitos

• Sheet Pan: Large, flat baking surface essential for roasting filling and baking taquitos.
• Parchment Paper: Prevents sticking and makes cleanup easy.
• Colander: Perfect for draining and rinsing beans.
• Cutting Board: Needed for chopping walnuts, onions, and jalapenos.
• Chef's Knife: Sharp tool for precise chopping of ingredients.
• Mixing Bowl: Used for combining filling ingredients.
• Measuring Spoons: Helps accurately measure seasonings and oil.
• Spatula: Great for stirring filling while baking.
• Foil: Keeps tortillas warm after heating.
• Blender or Fork: For mashing avocado smoothly.

How to Make Vegan Taquitos Step by Step

Step 1: Warm Up The Oven

Preheat the oven to 350F and line a sheet pan with parchment paper.

Grab your pinto beans and give them a thorough rinse and drain to remove any excess liquid.

Step 2: Create Flavorful Filling

Squeeze out excess moisture from tofu and crumble it into small pieces.

• Crumbled tofu
• Pinto beans
• Chopped walnuts
• Diced onions
• Minced jalapeno
• Minced garlic
• Seasonings
• Cooking oil

Spread the mixture on the sheet pan and bake for 25 minutes, giving it a stir halfway through until the filling turns golden and fragrant.

Step 3: Prepare Tortilla Wrappers

Carefully heat tortillas over an open flame or in a 450F oven until they become slightly puffy.

Lightly spray one side with avocado oil and wrap them in foil to keep warm.

Step 4: Roll The Taquitos

Spoon 3-4 tablespoons of the prepared filling onto each tortilla.

Roll them tightly and place them seam-side down on the parchment-lined baking pan.

Step 5: Achieve Crispy Perfection

Bake the taquitos at 450F for 15-20 minutes until they turn golden brown and develop a satisfying crunch.

Step 6: Whip Up Creamy Avocado Sauce

Mash a ripe avocado until smooth.

• Vegan yogurt
• Fresh lime juice
• Garlic powder
• Salt

Blend until you create a creamy, tangy sauce perfect for dipping.

Crispy Baked Vegan Taquitos Recipe

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4.8 from 8 reviews

• Total Time: 1 hour 5 minutes
• Yield: 6 1x

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Description

Zesty crispy baked vegan taquitos bring Mexican street snack magic to home kitchens. Packed with spicy black beans and creamy cashew sauce, these golden rolls offer a delightful plant-based twist you can savor with friends.

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Ingredients

Scale 1x2x3x

Taquito Filling:

Main Ingredients:

• 1 block (16 ounces/454 grams) extra firm tofu
• 1 can pinto beans, drained and rinsed
• 1/2 cup walnuts

Vegetables and Aromatics:

• 1/2 medium white onion
• 3 medium garlic cloves
• 1 medium jalapeno

Seasonings and Flavor Enhancers:

• 2 tablespoons nutritional yeast
• 2 teaspoons chipotle chili pepper
• 1 tablespoon amino acids or soy sauce
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• Avocado oil for drizzling

Avocado Crema:

• 1 medium ripe avocado
• 3 tablespoons vegan yogurt
• 1 medium lime, juiced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt

Assembly:

• 16 medium corn tortillas
• Avocado oil spray

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Instructions

1. Preheat the oven to 350°F and prepare a parchment-lined baking sheet. Thoroughly drain and rinse pinto beans to remove excess liquid.
2. Squeeze excess moisture from tofu and crumble into small pieces. Mix tofu with beans, chopped walnuts, diced onions, minced jalapeño, garlic, seasonings, and oil. Spread mixture on the baking sheet and roast for 25 minutes, stirring midway, until the filling turns golden and fragrant.
3. Warm tortillas either over an open flame or in a 450°F oven until they become slightly puffy. Lightly spray one side with avocado oil and wrap in foil to maintain warmth.
4. Spoon 3-4 tablespoons of the roasted filling onto each tortilla. Roll tightly, ensuring the edges are sealed, and place seam-side down on the prepared baking sheet.
5. Increase oven temperature to 450°F. Bake taquitos for 15-20 minutes until the edges become crisp and golden brown.
6. Create the crema by mashing avocado until smooth. Blend with vegan yogurt, fresh lime juice, garlic powder, and a pinch of salt until well combined.

Notes

• Choose firm tofu for best texture, ensuring you press out maximum moisture to prevent soggy filling.
• Roasting filling ingredients beforehand intensifies flavors and creates a more complex taste profile.
• Warm tortillas slightly before rolling to prevent cracking and make them more pliable for taquito preparation.
• Use parchment paper to prevent sticking and ensure even crispiness on all sides of the taquitos.
• Experiment with different bean varieties like black beans or kidney beans for unique flavor variations.
• For gluten-free option, select corn tortillas instead of flour tortillas.
• Add nutritional yeast to filling for extra cheesy flavor without dairy.
• Freeze uncooked taquitos for quick future meals by separating layers with parchment paper.
• Substitute walnuts with sunflower seeds for nut-free version while maintaining protein and crunch.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 290
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 8 g
• Protein: 10 g
• Cholesterol: 0 mg