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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 melts into a perfectly flavored, protein-packed center. Served with smooth avocado sauce, these oven-baked taquitos pack all the taste of the classic fried ones without all that oil.
When I first tried making these, I wasn't sure about baking them instead of frying. But after trying lots of different ways, I found that a quick oil spray and the right oven temp give you that same wonderful crunch we all want. Now my kids actually like these better than what we get when eating out.
Key Components
- Extra-firm tofu: Gently squeeze out extra water. Go for organic for better feel and taste
- Pinto beans: They've got a smooth texture and mild taste that works perfectly. Make sure to drain and wash them well
- Corn tortillas: Soft, bendable tortillas are a must. Pick ones with simple ingredients
- Nutritional yeast: Gives a light cheese-like flavor and more depth
- Fresh jalapeños: Use more or less depending on how spicy you want it. Take out the seeds if you want them milder
- Walnuts: Add richness and a slight meaty texture. Lightly toast them for better flavor
How To Make These
- 1. Get Your Filling Ready
- Start by draining your tofu and gently pressing it between paper towels - don't push too hard or it'll fall apart. Wash the pinto beans under cool water until clear. This helps get rid of extra starch and salt, letting your spices shine.
- 2. Add Flavor and Cook
- Break up the tofu with your hands into a big bowl until it looks like ground meat. Mix in your washed beans, finely chopped onion, crushed garlic, and carefully measured spices. The mix of chipotle, cumin, and coriander builds layers of taste that get even better when cooked.
- 3. Get Your Tortillas Ready
- Heat each tortilla one at a time until they're soft and slightly puffy. This key step stops them from breaking when you roll them. Keep your warmed tortillas under a clean kitchen towel to stay flexible. A light spray of oil on each one helps them brown evenly.
- 4. Roll Them Just Right
- Put about three tablespoons of filling slightly off-center on each tortilla. Don't try to stuff too much in - less filling makes tighter rolls that stay together better. Roll firmly but carefully, keeping everything compact. Place them seam-side down on your baking sheet.
- 5. Bake Until Crispy
- Arrange your rolled taquitos with room between them for even browning. Lightly brush or spray with oil, especially on the seams. Bake until the edges turn golden and crispy, turning the pan halfway through for even cooking.
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I grew up in a Mexican-American family where taquitos were always fried. When I came up with this baked version, I was so happy to find they hit that same craving for crunch. My kids now ask for these in their lunch boxes, and I'm happy knowing they're eating something healthy that feels like a treat.
Keeping Them Fresh
Let them cool all the way before storing to keep them crunchy. For meal prep, put taquitos between pieces of parchment paper in a sealed container. They'll stay crisp in the fridge for up to four days. When freezing, wrap each one in parchment before putting in a freezer bag so they don't stick together.
Mix It Up
These tasty rolls work with all kinds of add-ins. Try tossing in some roasted corn for sweetness, chopped bell peppers for color, or more jalapeños for extra kick. In summer, I love mixing fresh cilantro and lime zest into the filling for brightness.
Great Side Dishes
Make a full meal by serving these taquitos with Mexican rice, a simple green salad, or basic black beans. For parties, put out bowls of shredded lettuce, diced tomatoes, and different salsas for people to top their own.
Whipping Up Amazing Avocado Sauce
The smooth dipping sauce takes these taquitos to another level. Pick ripe avocados that give slightly when you press them. Mash them really well before mixing with vegan yogurt for the creamiest texture. A bit of garlic powder and fresh lime juice makes the flavors pop.
Making these taquitos has become something I do every week now. There's something really satisfying about turning basic ingredients into these crunchy, tasty rolls that everyone from picky kids to food lovers enjoy. Whether you're planning a party, prepping meals for the week, or just want a tasty dinner, these taquitos give you restaurant-quality food with the bonus of being healthier and made right in your kitchen.
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Frequently Asked Questions
- → Can they be prepped in advance?
- Feel free to make the filling up to a day before. Assemble and bake just before eating for the best crunch. Avocado dip tastes best when fresh!
- → What’s the point of preheating tortillas?
- Warming tortillas softens them, making rolling easier without cracks. It’s a key step for great results.
- → Do these freeze well?
- They sure do! Bake first, then freeze. Reheat in the oven to crisp them up again, and they’ll stay good for about 3 months.
- → What can I swap for walnuts?
- Pecans or sunflower seeds are a great alternative, or you can simply skip them for a nut-free option.
- → How do I tone down the heat?
- Easy fix—leave out the jalapeño and cayenne for a much milder version.