Vegan Taquitos Recipe
These Vegan Taquitos are a flavorful and satisfying plant-based twist on a classic Mexican favorite. Packed with protein-rich tofu, black beans, and a savory mix of spices and vegetables, these taquitos are baked to crispy perfection and served with creamy vegan yogurt and fresh pico de gallo for a vibrant, delicious meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 taquitos 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
Filling
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 roma tomato, diced
- 1 jalapeno, diced
- 1 cup frozen corn
- 1 block extra firm tofu, grated
- 15 oz black beans, canned, drained and rinsed
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- ½ tsp garlic powder
- 1 tsp salt
- 1 cup vegan yogurt, unsweetened
- 1 lime, juiced
- ½ cup salsa
Assembly
- 12 small corn tortillas
Optional Toppings
- 1 cup green goddess dressing (vegan, optional)
- Additional vegan yogurt, unsweetened, for drizzling
- Pico de gallo
Instructions
- Preheat the Oven: Preheat your oven to 425°F to prepare for baking the taquitos.
- Sauté Aromatics: Heat a tablespoon of olive oil in a pan over medium heat. Add the diced red onion and minced garlic and sauté until the onion is translucent, about 3 minutes.
- Cook the Filling: Add the diced tomato, jalapeno, frozen corn, grated tofu, and black beans to the pan. Stir in chili powder, cumin, paprika, garlic powder, and salt. Sauté this mixture for about 5 minutes until fragrant and heated through.
- Add Creamy Elements: Stir in the vegan yogurt, lime juice, and salsa until the filling mixture is well combined and creamy.
- Assemble Taquitos: Spoon an even amount of the filling into the center of each small corn tortilla. Carefully roll each tortilla tightly to form taquitos.
- Bake: Place the rolled taquitos seam side down in a casserole dish. Bake in the preheated oven for 12 to 15 minutes until they are browned and slightly crispy.
- Serve: Serve the baked taquitos hot with optional vegan green goddess dressing, extra vegan yogurt for drizzling, and fresh pico de gallo on the side.
Notes
- Use fresh lime juice for best flavor in the filling.
- For extra crispiness, lightly brush the taquitos with olive oil before baking.
- Feel free to substitute corn tortillas with flour tortillas if preferred, but corn tortillas are traditional.
- Adjust the jalapeno quantity according to your desired spice level.
- Leftover filling can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Keywords: vegan taquitos, plant-based Mexican, baked taquitos, tofu taquitos, black beans taquitos, healthy appetizer, vegan Mexican recipe
Find it online: https://yumwithmia.com/vegan-taquitos-recipe/
