Make the filling

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. Pour the beans onto the prepared pan.
3. 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 walnuts and onions and finely mince the jalapeno and garlic cloves. Add into the pan along and sprinkle over the nutritional yeast, amino acids, chipotle chili pepper, cumin, coriander, kosher salt and cayenne pepper, along with a generous drizzle of avocado oil. Toss the mixture together with your hands until everything is thoroughly coated with the spices and oil.
5. Pop in the oven to bake for 25 minutes, stirring halfway through, until golden-brown and slightly crisp.

Prep the tortillas

1. Now while the filling is baking, I like to get started on prepping (aka toasting) the corn tortillas. 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 slowly 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).
2. 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.

Assemble the taquitos

1. Line a large sheet pan with parchment paper. This is where you'll place all the finished taquitos to bake.
2. 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 taquito's (I know, it’s tempting), otherwise it’ll become super messy. Place the taquito on the prepared sheet pan.
3. 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).
4. Bake the taquitos for 15-20 minutes at 450°F until golden-brown and crispy.

Make the avocado crema

1. 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.

Plate the taquitos

1. 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.