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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 350°F and prepare a parchment-lined baking sheet. Thoroughly drain and rinse pinto beans to remove excess liquid.
- 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.
- 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.
- 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.
- Increase oven temperature to 450°F. Bake taquitos for 15-20 minutes until the edges become crisp and golden brown.
- 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