Description
These Vegan Taquitos offer a delicious and wholesome Mexican-inspired meal packed with nutritious ingredients like tofu, black beans, and corn. Featuring a flavorful spice blend and baked to crispy perfection, they make a perfect plant-based appetizer or main dish that’s easy to prepare and satisfying.
Ingredients
Filling
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 roma tomato, diced
- 1 jalapeño, diced
- 1 cup frozen corn
- 1 block extra firm tofu, grated
- 15 oz black beans, canned, drained and rinsed
- 1 cup vegan yogurt, unsweetened
- 1 lime, juiced
- ½ cup salsa
Spice Blend
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- ½ tsp garlic powder
- 1 tsp salt
Taquitos
- 12 small corn tortillas
To Serve (Optional)
- 1 cup green goddess dressing (vegan)
- Vegan yogurt, unsweetened (for drizzling)
- Pico de gallo
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) so it’s hot and ready for baking the taquitos later.
- Sauté aromatics: Heat a tablespoon of olive oil in a pan over medium heat, then add the diced onion and minced garlic. Cook until the onion turns translucent, about 3 minutes, to build flavorful base layers.
- Add vegetables and tofu: Stir in the diced roma tomato, jalapeño, frozen corn, grated tofu, and black beans along with the prepared spice blend. Continue sautéing the mixture for around 5 minutes until fragrant and heated through.
- Mix in wet ingredients: Add the vegan yogurt, fresh lime juice, and salsa to the pan. Stir thoroughly to combine all ingredients into a creamy, well-seasoned filling.
- Assemble taquitos: Place a generous spoonful of the filling into the center of each small corn tortilla. Roll the tortillas tightly to form taquitos.
- Bake: Arrange the rolled taquitos in a casserole dish and bake them in the preheated oven for 12 to 15 minutes, or until they are nicely browned and crisp.
- Serve: Enjoy the taquitos warm, optionally with vegan green goddess dressing, extra vegan yogurt drizzled on top, and a side of fresh pico de gallo for added brightness.
Notes
- Use extra firm tofu and press it well before grating to remove excess moisture for better texture.
- For extra crispiness, you can lightly spray the taquitos with oil before baking.
- Adjust the spice levels by modifying the amount of jalapeño or chili powder used.
- If corn tortillas are stiff, warm them briefly before filling to prevent cracking.
- Leftover filling can be refrigerated for up to 3 days and repurposed as a taco or burrito filling.
