Crispy Baked Taquitos

Golden corn tortillas hugging a flavorful mix of seasoned tofu and pinto beans make these crunchy baked taquitos impossible to resist. Every bite starts with a satisfying snap that gives way to a well-spiced, protein-packed filling. Served with smooth avocado sauce, these oven-baked rolls bring all the taste you want without the extra grease you don't.

I wasn't sure about skipping the fryer when I first tried making these. But after trying lots of different methods, I found that a quick oil spray and the right oven temp can make them just as crunchy. Now my kids actually ask for these over the ones from our local taco shop.

Key Ingredients

• Extra-firm tofu: Squeeze it gently to get the water out. Go for organic if you can find it
• Pinto beans: They've got a smooth, mild taste that works perfectly here. Make sure to rinse them well
• Corn tortillas: You need them fresh and bendy. Pick ones with simple stuff on the ingredients list
• Nutritional yeast: Gives your filling a nice cheesy kick without any dairy
• Fresh jalapeños: Use more or less depending on how spicy you like things. Take out the seeds if you want it milder
• Walnuts: They add a nice richness and slight meaty feel. Toast them lightly to bring out more flavor

Simple Cooking Steps

1. Get Your Filling Ready

First, drain your tofu and pat it dry with paper towels - don't press too hard or it'll fall apart. Wash those pinto beans under cool water until they're clean. This cuts down on the salt and lets your spices stand out.

2. Mix and Season

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

3. Get Your Tortillas Ready

Warm each tortilla one by one until they're soft and a bit puffy. Don't skip this or they'll crack when you roll them. Keep your warm tortillas under a clean kitchen towel so they stay flexible. A little oil spray helps them brown up nicely.

4. Roll Them Up

Put about three spoonfuls of filling a little off to one side of each tortilla. Don't stuff them too full or they won't stay closed. Roll them up snugly but carefully, keeping everything tucked in. Put them seam-side down on your baking sheet.

5. Bake Until Crunchy

Spread your rolled taquitos out with some space between them for even browning. Brush or spray them lightly with oil, especially along the seams. Bake until they turn golden and crispy on the edges, and flip the pan around halfway through.

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I grew up eating fried taquitos in my Mexican-American family. When I came up with this baked version, I was so happy to find they hit the same spot. My kids now beg for them in their lunchboxes, and I feel good knowing they're eating something healthy that feels like a treat.

Keeping Them Fresh

Let them cool all the way before you put them away if you want them to stay crunchy. For meal prep, put sheets of parchment between layers in a sealed container. They'll stay crispy in the fridge for about four days. When freezing, wrap each one in parchment first to stop them from sticking together.

Mix It Up

You can get creative with these rolls. Try adding some sweet corn, colorful bell peppers, or more jalapeños if you like it hot. In the summer, I love to mix in fresh cilantro and lime zest to brighten up the filling.

What To Serve With Them

Make it a full meal with some Mexican rice, a green salad, or simple black beans on the side. For gatherings, set out bowls of chopped lettuce, diced tomatoes, and different salsas so everyone can top their own.

Whipping Up The Avocado Sauce

The creamy dip takes these taquitos to another level. Pick avocados that feel slightly soft when you press them gently. Mash them really well before mixing with vegan yogurt for the creamiest texture. A bit of garlic powder and fresh lime juice will wake up all the flavors.

I've made these taquitos part of my weekly cooking routine. There's something really satisfying about turning basic ingredients into these crunchy, tasty rolls that everyone loves, from picky kids to food enthusiasts. Whether you're planning a party, prepping meals for your week, or just want something good for dinner, these taquitos give you restaurant-quality food with all the goodness of homemade.

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Frequently Asked Questions

→ Can I prepare these in advance?

Sure! The filling can be made the day before. Just roll and bake them fresh for the best crunch. The dip is better made right before serving.

→ Why warm the tortillas first?

Warming helps keep the tortillas soft so they don't crack when rolled. Don’t skip it!

→ Are these good for freezing?

Totally! Bake them first, then freeze and reheat in the oven to bring back their crispiness. They'll last a good 3 months.

→ What can I swap for walnuts?

Try pecans or sunflower seeds, or just leave them out altogether if nuts are a no-go.

→ Can I make these less spicy?

Of course! Just leave out the jalapeño and cut back on the cayenne for a milder kick.