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Close-up shot of taquitos arranged on a white plate, with a generous serving of avocado crema on the side, topped with fresh cilantro and a sprinkle of flaky salt, set over a white marble cooktop.

Crispy Vegan Taquitos Recipe

These crispy vegan taquitos are filled with a flavorful combination of tofu, beans, and spices, baked to perfection, and paired with a creamy avocado crema for a satisfying, plant-based meal.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Snack
Cuisine Mexican
Servings 16
Calories 170 kcal

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Stove or oven (for heating tortillas)
  • Mixing bowls
  • Knife and Cutting Board
  • Strainer
  • Spoon for filling

Ingredients
  

Taquito Filling

  • 1 can Pinto beans
  • 1 block 16 oz Extra firm tofu
  • ½ cup Walnuts
  • ½ medium White onion
  • 3 medium Garlic cloves
  • 1 medium Jalapeno
  • 2 tbsp Nutritional yeast
  • 2 tsp Chipotle chili pepper
  • 1 tbsp Amino acids or Soy sauce
  • 2 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Kosher salt
  • ½ tsp Cayenne pepper
  • Generous drizzle of avocado oil

Avocado Crema

  • 1 medium Avocado (make sure it's ripe enough to mash)
  • 3 tbsp Vegan yogurt
  • 1 medium Lime juiced
  • ½ tsp Garlic powder
  • ½ tsp Kosher salt

Additional Ingredients

  • 16 medium Corn tortillas
  • Avocado oil and Avocado spray

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Prepare the filling: combine pinto beans, crumbled tofu, walnuts, onion, garlic, jalapeno, and spices, then bake for 25 minutes, stirring halfway.
    Close-up shot of a glass mixing bowl on a white marble cooktop, filled with pinto beans, crumbled tofu, walnuts, chopped onion, garlic, and jalapeno, with a sprinkle of spices. A wooden spoon rests beside the bowl, ready for stirring
  • Heat the corn tortillas over a flame or in the oven, spraying each with avocado oil.
    Close-up shot of a black skillet on the white marble cooktop with warm corn tortillas inside, lightly sprayed with avocado oil, and sizzling with slight golden edges.
  • Assemble the taquitos by adding filling to tortillas, rolling tightly, and placing on a parchment-lined baking sheet.
  • Bake the taquitos for 15-20 minutes at 450°F until golden brown and crispy.
    Close-up shot of a baking sheet on a white marble cooktop with golden brown and crispy taquitos, perfectly baked to a crisp texture.
  • Prepare the avocado crema by mashing the avocado and mixing with yogurt, lime juice, and spices.
    Close-up shot of a glass bowl on the white marble cooktop with mashed avocado, vegan yogurt, lime juice, garlic powder, and kosher salt, being mixed together with a spoon
  • Serve taquitos with avocado crema, topped with cilantro and flaky salt.
    Close-up shot of taquitos arranged on a white plate, with a generous serving of avocado crema on the side, topped with fresh cilantro and a sprinkle of flaky salt, set over a white marble cooktop.