Crispy Baked Vegan Taquitos

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Introducing these crispy vegan taquitos that have become my new obsession. 

They’re perfectly crispy on the outside, and packed with a meaty (but still vegan) bean and tofu filling. And paired with super flavorful avocado crema dipping sauce! 

Are you drooling yet? 

Even better, these easy vegan taquitos get baked in the oven, as opposed to fried in a vat of oil. Making these a healthier rendition of classic taquitos (and so much more nutritious). 

Did I mention that these baked vegan taquitos are great for meal-prep and packed with protein?

Last note, you can technically eat these as vegan breakfast taquitos, they’re that healthy and that good! 

Ingredients You’ll Need For  These Vegan Taquitos 

Here’s your grocery list for these crispy baked vegan taquitos…

• Corn tortillas – love the ones from Mi Rancho, they’re made with super simple ingredients
• Extra firm tofu – make sure to get organic and non-gmo tofu if you can 
• Pinto beans – I just buy the organic ones in a can, makes it so much easier than boiling beans from scratch 
• Walnuts
• White onion 
• Garlic cloves 
• Jalapeno’s
• Limes 
• Vegan yogurt – love the unsweetened almond yogurt from Kite Hill
• Avocado
• Nutritional yeast – Braggs brand is my personal favorite 
• Chipotle chili pepper
• Amino acids – again love the Braggs brand, but soy sauce also work well as a sub
• Spices – like cumin, coriander, cayenne pepper, garlic powder 
• Kosher salt 
• Olive oil or Avocado oil 

How to Make the Vegan Taquito Filling

Ok, arguably the best part about these taquitos is the filling or the “meat” part.

It’s so good I’ve been making it on its own and adding it to grain bowls, tacos, and even eating it straight outta the pan. 

It’s so freakin good! And super easy to make!       

1. Start by preheating your oven to 350°F and lining a large sheet pan with parchment paper. Set aside. 
2. Next, drain the can of pinto  beans and wash them thoroughly in a strainer. That bean juice is what makes you bloat and causes gas. 
3. Pour the beans onto the prepared pan. Then, gently press the tofu to get out any excess water, I usually use a paper and gently press down on the tofu. Crumble the tofu into small pieces into the pan. 
4. Then, roughly chop the onion, thinly slice the onion and mince the garlic. Add into the pan along and sprinkle over the olive oil, nutritional yeast, amino acids, chipotle chili pepper, cumin, coriander, kosher salt and cayenne pepper. 
5. Toss the mixture together with your hands until everything is thoroughly coated with the spices and oil. Pop in the oven to bake for 25 minutes, stirring halfway through, until golden-brown and slightly crisp. And that’s all there is to making the filling! 

How to Make these Vegan Taquitos 

I know that making homemade taquitos might sound intimidating, but it’s a pretty simple process. 

And I’m breaking it down step by step for ya! 

Step 1: Make The Taquito Filling 

This is the first step in making these taquitos, and arguably the most important part since the filling is where all the flavor will come from! Ingredients and directions are below in the recipe card for the filing. 

Step 2: Prep The Tortillas 

Now while the filling is baking, I like to get started on prepping (aka toasting) the corn tortillas. 

It might seem weird to toast the tortillas considering that they are going to bake and crisp up in the oven. 

However, if you don’t toast the tortillas, they’ll crack and break when you’re rolling them. 

I like to put them directly on the stove and heat them up over the flame (I have a gas stove so this is possible). 

However you can slo heat them up on a wire rack in the oven at 450°F. Once they start to puff and slightly bubble, turn them and heat for an additional minute. 

Keep in mind that the heating process happens much fast on the stove (they burn super fast). 

As you heat the corn tortillas, spray each tortilla with some avocado oil (I like the Chosen Foods avocado cooking spray). You just need to spray one side. 

Add all the heated tortillas into a foil or container and cover to keep warm. 

Step 3: Assemble and Roll The Vegan Taquitos

Once the filling is done, it’s time to assemble the taquitos. 

On a flat surface (your clean counter top, a piece of parchment paper, foil, cutting board, etc), place a tortilla down. Spoon 3-4 tbsp of the filling into the middle of the tortilla, like you’re making a taco. 

Fold one side of the tortilla over the filling, tucking it over and under the filling it keep in place. Then continue to roll until you have a taquito. Important note, the tight taquito you roll the better. Additionally, don’t overfill the taqtuiso (I know, it’s tempting), otherwise it’ll become super messy. 

Repeat this process until all the tortillas are used up. Save the extra filling and use as taco filling, a protein add-on to a taco bowl, or just it eat on it’s own (which is what I do).

Step 4: Bake, Clean, Sauce 

Step four of making the taquitos is much more hands off. 

Because while the taquitos cook, you can utilize this time to clean up the kitchen and make the avocado crema. 

Which couldn’t be simpler. Mash the avocado until there are no lumps, then add in the lemon juice, yogurt, garlic powder and salt. Mix and adjust seasonings. 

Step 5: Plate & Enjoy

The last and final step is to simply plate the tortillas — I like to sprinkle over minced cilantro and flaky salt. And serve with the avocado crema and vegan sour cream. 

I usually will make a small  garden salad to go along with these taquitos so I get in some fresh greens and veggies too!

Storing these Vegan Taquitos 

Ok, chances are you’ll most likely have leftover taquitos (unless you eat all 16, which no judgment from me because I kind of want to do the same). 

Anywho, simply store the taquitos in an airtight glass container in the fridge. 

To reheat, I like to wrap them in parchment paper (fully covered) and let the gently heat in the oven for 15 minutes at 400°F. 

Tips and Tricks 

• Don’t want to bake these taquitos, how about vegan taquitos in the air fryer? Yep, just air fry these taquitos at the highest setting for 10 minutes until golden-brown and crispy! 
• Since this recipe is a bit more time intensive, I like to double the recipe and freeze the extra for an easy lunch or dinner. Think frozen vegan taquitos from the grocery store, but ones you made yourself with much healthier and more nutritious ingredients.
• If you don’t want to make the ‘meat’ filling for these taquitos, you can opt to use refried beans in these vegan taquitos instead. I can assure you that this combo tastes just as good! 

Even More Mexican Inspired Vegan Recipes

• Copycat Chipotle Burrito Bowl 
• Spicy Tempeh Tacos with Creamy Jalapeno Verde 

If you make these, be sure to tag me on Instagram or Tiktok — love hearing from you!

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