Crispy Baked Taquitos (Print Version)
# Ingredients:
→ Filling Mix
01 -
1 block (16 oz) extra-firm tofu
02 -
1 can pinto beans, rinsed and drained
03 -
½ medium white onion
04 -
½ cup walnuts
05 -
2 teaspoons cumin
06 -
1 tablespoon soy sauce or amino acids
07 -
3 medium garlic cloves
08 -
1 teaspoon coriander
09 -
2 teaspoons chipotle chili powder
10 -
Avocado oil for drizzling
11 -
½ teaspoon cayenne
12 -
1 teaspoon kosher salt
13 -
½ medium jalapeño
14 -
2 tablespoons nutritional yeast
→ Creamy Avocado Sauce
15 -
1 medium lime, juiced
16 -
3 tablespoons vegan yogurt or sour cream
17 -
1 medium ripe avocado
18 -
½ teaspoon garlic powder
19 -
½ teaspoon kosher salt
→ Setup
20 -
Avocado oil spray
21 -
16 medium corn tortillas
# Instructions:
01 -
Turn oven on to 350°F. Rinse the pinto beans well and set a baking sheet lined with parchment paper aside.
02 -
Squeeze moisture out of the tofu, crumble it, and mix with the beans, onion chunks, nuts, chopped jalapeño, minced garlic, spices, and oil on the prepared baking tray. Bake for 25 minutes, stirring mid-way, until it turns golden.
03 -
Warm tortillas over direct heat or in an oven at 450°F until softened. Lightly spray a side with avocado oil and wrap in foil to keep them hot.
04 -
Place a few spoonfuls (around 3-4 tablespoons) of the filling near the edge of a tortilla. Roll it up tightly and place it seam-side down on the parchment-lined tray.
05 -
Bake the filled tortillas at 450°F for 15-20 minutes, or until they are browned and crisp.
06 -
Mash the avocado smooth, then stir it together with lime juice, salt, garlic powder, and vegan yogurt until creamy.
# Notes:
01 -
Use leftover filling in wraps or salads.
02 -
Roll tightly to keep them intact.
03 -
Avoid stuffing the tortillas too much to keep things tidy.