CindyIf you have a knack for Mexican food, you would love taquito, aka “little rolled tacos,” but these are usually made with meat, which is a bummer for vegans. Well, that is no longer a “bummer” thanks to this crispy baked vegan taquitos recipe that I’m sharing with you. The taquitos are crispy and have a delicious, flavorful, meaty filling, without the meat, of course. Let’s get right into it.
Baked Vegan Taquitos Recipe
The baked vegan taquitos have surprisingly become something I love and look forward to making. They have a crispy exterior, and on the inside, you get a filling made with tofu and beans, which is highly nutritious, tasty, and has a meaty texture. As the name implies, this recipe is baked as opposed to fried in oil, which makes it even healthier.
How to Prepare Baked Vegan Taquitos
This baked vegan taquitos recipe is nothing extraordinary; on the contrary, it is fairly simple to pull together. In no time, you will have your delicious mini rolled tacos. Here are the ingredients you’ll need and how you’ll prepare this recipe.
Ingredients for Preparing Baked Vegan Taquitos
Here are the ingredients you need to prepare this crispy baked vegan taquitos recipe at home.
- 1 block of extra firm tofu, about 16 oz
- 1 can of pinto beans
- ½ cup of walnuts, chopped
- 1 small white onion, chopped
- 3 garlic cloves, minced
- 1 Jalapeno, minced
- 2 tablespoons of nutritional yeast
- 1 tablespoon of soy sauce
- 2 teaspoons of cumin powder
- 2 teaspoons of chili powder
- 1 teaspoon of coriander
- 1 teaspoon of salt
- ½ teaspoon of cayenne pepper
- A drizzle of avocado oil, or any other oil
- 16 medium Corn tortillas
Instructions for Preparing Baked Vegan Taquitos
Here are the step-by-step instructions on how to prepare the delicious baked vegan taquitos recipe at home. Let’s get it.
Step 1: Preheat your oven to 350°F (or 180°C). Line a large sheet pan with parchment paper.
Step 2: Drain the canned beans and wash them thoroughly but gently under running water in a strainer.
Step 3: Gently press on the tofu so it can release the excess water. After, crumble the tofu into small pieces using your hands.
Step 4: Add the crumbled tofu into a pan alongside the chopped walnuts, onions, garlic, and minced jalapeno.
Step 5: Sprinkle all the other ingredients around in the pan, and generously drizzle almond oil over the ingredients in the pan. Toss the mixture around using your hands to make sure everything is coated with the spices and oil.
Step 6: Transfer the pan to the oven, and bake for 20-25 minutes, or until golden brown and crispy.
Step 7: While the filling is baking, let’s prep the tortilla. Place the corn tortillas on a wire rack, and toss them into the oven till they start to puff, only taking a couple of minutes. Once you see this, sprinkle some avocado oil over the tortilla and bake for 1-2 more minutes. Set aside in a container to keep warm.
Step 8: Once the filling is ready, set it aside.
Step 9: Now, preheat your oven to 450°F (or 230°C).
Step 10: Place your tortilla on a flat surface and scoop about 3-4 tablespoons of the filling close to one edge. Starting from that edge, roll the tortilla up tightly, then place seam-side down on the prepared baking sheet. Repeat this process for the remaining tortilla and filling.
Step 11: Transfer the taquitos to your preheated oven, and bake for 15-20 minutes until golden brown.
Step 12: Serve with salsa, vegan queso, guacamole, or any of your favorite sauces. Enjoy!
Notes:
- Store leftovers covered in the fridge for up to 3 days or freeze in zip lock bags for up to 4 weeks. Allow to thaw overnight in the refrigerator before reheating.
- If you don’t have avocado oil, you can choose to use any oil that you have available.
Baked Vegan Taquitos Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (or 180°C). Line a large sheet pan with parchment paper.
- Drain the canned beans and wash them thoroughly but gently under running water in a strainer.
- Gently press on the tofu so it can release the excess water. After, crumble the tofu into small pieces using your hands.
- Add the crumbled tofu into a pan alongside the chopped walnuts, onions, garlic, and minced jalapeno.
- Sprinkle all the other ingredients around in the pan, and generously drizzle almond oil over the ingredients in the pan. Toss the mixture around using your hands to make sure everything is coated with the spices and oil.
- Transfer the pan to the oven, and bake for 20-25 minutes, or until golden brown and crispy.
- While the filling is baking, let's prep the tortilla. Place the corn tortillas on a wire rack, and toss them into the oven till they start to puff, only taking a couple of minutes. Once you see this, sprinkle some avocado oil over the tortilla and bake for 1-2 more minutes. Set aside in a container to keep warm.
- Once the filling is ready, set it aside.
- Now, preheat your oven to 450°F (or 230°C).
- Place your tortilla on a flat surface and scoop about 3-4 tablespoons of the filling close to one edge. Starting from that edge, roll the tortilla up tightly, then place seam-side down on the prepared baking sheet. Repeat this process for the remaining tortilla and filling.
- Transfer the taquitos to your preheated oven, and bake for 15-20 minutes until golden brown.
- Serve with salsa, vegan queso, guacamole, or any of your favorite sauces. Enjoy!
Nutrition
Notes
- Store leftovers covered in the fridge for up to 3 days or freeze in zip lock bags for up to 4 weeks. Allow to thaw overnight in the refrigerator before reheating.
- If you don't have avocado oil, you can choose to use any oil that you have available.
As you can see, this baked vegan taquitos is a masterpiece; it is packed with deep, delicious flavor and have a yummy filling and crispy outsides. The recipe is also gluten-free, which is a big win for a lot of people. Make sure to drop a comment below when you try out this recipe.
Obi
Cindy