Crispy Vegan Taquitos (Print Version)
# Ingredients:
→ Filling
01 -
1 container of pinto beans, rinsed and drained
02 -
16 oz block of firm tofu, extra firm
03 -
Half a cup of walnuts
04 -
Half a white onion, medium-sized
05 -
3 garlic cloves, medium
06 -
1 jalapeño, medium with seeds removed
07 -
2 tbsp nutritional yeast
08 -
2 tsp ground chipotle pepper
09 -
1 tbsp soy sauce or liquid aminos
10 -
2 tsp ground cumin
11 -
1 tsp powdered coriander
12 -
1 tsp coarse kosher salt
13 -
Half a tsp cayenne spice
14 -
Drizzle of avocado oil
→ Creamy Sauce
15 -
1 avocado, ripe and medium-sized
16 -
3 tbsp plant-based yogurt
17 -
Juice from 1 medium lime
18 -
Half a tsp garlic powder
19 -
Half a tsp kosher salt
→ To Assemble
20 -
16 corn tortillas, medium size
21 -
Cooking spray (avocado oil)
# Instructions:
01 -
Set your oven to 350°F. Cover a baking tray with parchment paper. Rinse and drain the beans well.
02 -
Drain and press tofu to remove extra water, then crumble it. Toss with beans, chopped nuts, diced onion, minced garlic, chopped jalapeño, all seasonings, and a bit of oil on the tray. Stir halfway through a 25-minute bake until golden brown.
03 -
Toast tortillas briefly over an open flame or in a 450°F oven till puffy. Lightly spray one side with avocado oil and wrap in foil to keep them warm.
04 -
Add around 3 to 4 tablespoons of the filling to each tortilla. Roll them up snugly and lay them seam-down on a parchment-covered tray.
05 -
Pop the rolled tortillas into a preheated 450°F oven. Bake for 15 to 20 minutes till crunchy and lightly browned.
06 -
Mash the avocado till smooth. Mix in the vegan yogurt, lime juice, garlic powder, and salt, adjusting flavors to your taste.
# Notes:
01 -
Leftovers make great taco or bowl toppings.
02 -
Roll tightly to keep everything secured.
03 -
Avoid overstuffing each tortilla to keep things neat.