Crispy Vegan Taquitos

Crunchy tofu and pinto bean filling wrapped in golden corn tortillas make these baked taquitos a true winner. Each bite starts with that satisfying snap before giving way to a hearty, well-seasoned center. Paired with smooth avocado sauce, you'll get all the joy of classic taquitos without deep frying. They're just as tasty but way better for you.

I wasn't sure about skipping the fryer when I first tried making these. But after lots of testing, I found that a bit of oil spray and the right oven temp totally works magic. Now my whole family actually likes these better than what we get when eating out.

Key Ingredients

• Extra-firm tofu: Gently squeeze out extra water. Go for organic if you can - it just tastes better
• Pinto beans: They add a smooth, mild base that works perfectly here. Make sure to wash them well
• Corn tortillas: You need fresh, bendy ones. Look for tortillas with just a few simple items on the ingredient list
• Nutritional yeast: This gives you that hint of cheese flavor without using any dairy
• Fresh jalapeños: Use more or less depending on how spicy you want it. Take out the seeds for a milder kick
• Walnuts: These add a nice rich flavor and hearty bite. Lightly toast them to bring out more flavor

Simple Cooking Method

1. Get Your Filling Ready

Start by draining your tofu and patting it between paper towels - don't press too hard or it'll fall apart. Wash your beans under cool water until they're clean. This helps get rid of extra salt so your spices can really shine.

2. Mix and Season

Break up the tofu with your hands into a big bowl until it looks kind of like ground meat. Toss in your clean beans, chopped onion, minced garlic, and all your spices. The mix of chipotle, cumin, and coriander creates amazing flavor that gets even better when baked.

3. Get Your Tortillas Ready

Heat each tortilla one at a time until they're soft and slightly puffy. This super important step keeps them from breaking when you roll them. Keep your warm tortillas under a kitchen towel so they stay flexible. A little oil spray helps them brown nicely.

4. Roll Them Up Right

Put about three spoonfuls of filling off to one side of each tortilla. Don't put too much - less filling actually helps them stay together better. Roll them up firmly but carefully, keeping everything tight. Put them seam-side down on your baking sheet.

5. Bake Until Crispy

Arrange your taquitos with some space between them so they can get crispy all over. Lightly brush or spray with oil, especially on the seams. Bake them until the edges turn golden and crunchy, and flip your pan around halfway through for even cooking.

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I grew up in a Mexican-American family where taquitos were always fried. When I came up with this baked version, I was so happy they still had that awesome crunch. My kids now ask for these in their lunch boxes, and I feel good knowing they're eating something that's healthy but feels like a treat.

Keeping Them Fresh

Let them cool all the way before putting them away so they stay crispy. For meal prep, put layers of parchment between them in a sealed container. They'll keep their crunch in the fridge for about four days. If you're freezing them, wrap each one in parchment before putting them in a freezer bag so they don't stick together.

Mix It Up

You can get creative with these. Try adding some roasted corn for sweetness, chopped bell peppers for color, or more jalapeños if you like it hot. In summer, I love mixing in fresh cilantro and lime zest to brighten up the filling.

Serve With

Make it a whole meal by adding Mexican rice, a simple green salad, or some seasoned black beans. When I'm having friends over, I put out bowls of shredded lettuce, diced tomatoes, and different salsas so everyone can top their own.

Whipping Up Avocado Sauce

The creamy dip really makes these taquitos extra special. Pick avocados that feel slightly soft when you gently squeeze them. Mash them really well before mixing with vegan yogurt for the smoothest sauce. A bit of garlic powder and fresh lime juice really wakes up the flavors.

I now make these taquitos every week. There's something really satisfying about turning basic ingredients into these crunchy, tasty rolls that even picky eaters love. Whether you're planning a party, prepping meals for your week, or just want a tasty dinner, these taquitos give you restaurant-quality food with the bonus of being healthier and made right in your kitchen.

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Frequently Asked Questions

→ Can I prep these in advance?

You can make the filling the day before. Wait to assemble and bake so they stay crisp. Avocado dip is best fresh.

→ Why warm up the tortillas first?

Warm tortillas bend better and won't crack when you’re rolling them. Skipping this step might make them break.

→ Are they freezer-friendly?

Yes! Bake them first, freeze after, and reheat in the oven. They can last up to 3 months in the freezer.

→ What’s a good walnut replacement?

You can swap them for pecans or sunflower seeds. Skip completely if you need a nut-free option.

→ How do I make these less spicy?

Leave out the jalapeños and cut back on cayenne. It's simple to tone down the heat.