Crispy Vegan Taquitos (Print Version)
# Ingredients:
→ Filling Mixture
01 -
1 block (16 oz) firm tofu, pressed
02 -
1 can pinto beans, rinsed and drained
03 -
½ medium onion, white
04 -
1 medium pepper, jalapeño
05 -
2 tablespoons nutritional yeast flakes
06 -
½ teaspoon cayenne powder
07 -
2 teaspoons ground cumin
08 -
½ cup chopped walnuts
09 -
1 teaspoon fine kosher salt
10 -
2 teaspoons chipotle chili seasoning
11 -
1 medium garlic clove, minced
12 -
Avocado oil for roasting
13 -
1 tablespoon soy sauce or amino acid
14 -
1 teaspoon ground coriander
→ Creamy Avocado Sauce
15 -
1 ripe avocado, medium
16 -
1 medium lime, squeezed for juice
17 -
3 tablespoons dairy-free yogurt
18 -
½ teaspoon garlic powder
19 -
½ teaspoon kosher salt
→ To Assemble
20 -
16 tortillas, corn-sized
21 -
Non-stick avocado oil spray
# Instructions:
01 -
Set oven to 350°F. Use parchment to cover a pan. Rinse your beans well and let them drain completely.
02 -
Squeeze tofu to drain, then crumble it. Toss it on the tray with pinto beans, garlic, jalapeño, onions, walnuts, spices, and oil. Mix and bake at 350°F for about 25 minutes, stirring halfway through, until golden brown.
03 -
Heat tortillas on a gas flame or in a hot oven (450°F) until soft and lightly puffed. Spray one side with avocado oil and keep them warm by wrapping in foil.
04 -
Spoon 3 to 4 tablespoons of filling across the tortilla. Roll it up tightly, putting the seam end-down on a pan lined with parchment.
05 -
Bake in a 450°F oven for 15–20 minutes, or until they're crispy and golden.
06 -
Mash the avocado, then stir it together with lime juice, garlic powder, salt, and yogurt until creamy.
# Notes:
01 -
Use leftover filling for bowls or tacos.
02 -
Rolling your taquitos tightly keeps them intact.
03 -
Overstuffing leads to cracks and spills.