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!