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Crispy Baked Vegan Taquitos

Category: Satisfying Main Dishes

These baked taquitos offer a satisfying crunch from perfectly baked corn tortillas enveloping a hearty blend of tofu, pinto beans, and toasted walnuts. Chipotle and warming spices add depth, crafting a rich, smoky filling that balances beautifully with a cool avocado crema. Heating tortillas before rolling keeps them pliable and crisp during baking, avoiding any cracking. The rolls bake to golden perfection, producing a lighter alternative to fried versions without sacrificing texture or taste. Whether for entertaining or weeknight meals, these taquitos combine wholesome ingredients with straightforward preparation to deliver delicious bites everyone will enjoy.

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Updated on Tue, 02 Dec 2025 23:03:12 GMT
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A bowl of food with a green sauce. | easydiyrecipes.com

These crispy baked vegan taquitos are a plant-based twist on a classic snack or party starter. The savory filling blends tofu, pinto beans, and walnuts to mimic that craveable meaty texture, with bright spices and chipotle layered through each bite. Baked instead of fried, each taquito still delivers all the golden crunch you want while keeping prep clean and mess free. Paired with a cool avocado crema, these taquitos always fly off the tray whether served at gatherings or for a quick family meal.

I first tried baking taquitos as a weeknight shortcut during a busy school night and never looked back. The whole house smells incredible as these crisp up in the oven, and even my pickiest kiddo comes running when I pull them out.

Essential Ingredients

  • Extra firm tofu: Choose organic for the best flavor and press gently to remove excess water for a chewy bite
  • Pinto beans: They create a creamy base that holds seasonings well check for firm beans with an earthy scent when buying canned
  • Corn tortillas: Only fresh and pliable tortillas will roll without cracking check the ingredient list for masa harina and lime only for most authentic texture
  • Nutritional yeast: A sprinkle brings subtle cheesy notes and extra umami opt for flakes rather than powder for more even flavor
  • Fresh jalapeños: The key to adjustable heat look for shiny skin without blemishes slice and seed according to your spice preference
  • Walnuts: Toast lightly for deeper flavor they create a subtle meatiness and nourishing crunch

Step By Step Instructions

Prepare the Protein Rich Filling:
Drain and gently press tofu between several layers of paper towel until excess moisture is absorbed. Rinse pinto beans under running water until free from bubbles or cloudiness which helps the natural flavors pop in your filling
Season and Roast:
Crumble tofu into a large bowl using your fingers until you have pieces similar to the size of small pebbles. Mix in rinsed beans, onion, garlic, nutritional yeast, walnuts, jalapeño and all spices. Spread the mixture on a lined sheet pan and roast at high temperature until edges are golden and lightly crisped, stirring halfway for even cooking
Perfect Your Tortillas:
Warm each tortilla on a dry skillet over medium heat until it is just blistered and flexible. Wrap heated tortillas in a clean kitchen towel to keep them soft and prevent drying out. Mist one side with a thin layer of spray oil for a crisp finish
Master the Rolling Technique:
Spoon a small amount of roasted filling onto the lower third of each tortilla. Tuck and roll firmly but gently to form a tight cylinder with the seam facing down. Repeat with remaining tortillas placing each seam side down on the prepared sheet pan
Achieve the Perfect Crisp:
Arrange rolled taquitos with at least half an inch of space between each one to encourage airflow. Lightly spray or brush taquitos with oil concentrating on the seam area. Bake in a hot oven until they are golden brown and crackly about twenty minutes, turning the pan halfway through for even browning
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A plate of food with a bowl of sauce. | easydiyrecipes.com

As a kid, taquitos meant celebrations in our kitchen. Now this lighter baked version is just as special, and I love watching my daughters customize their dipping sauces or stuff in extra avocado crema. Walnuts are my personal favorite addition for that bit of crunch and depth.

Storage Success

Let taquitos cool fully before storing to keep their crunch. Stack with parchment paper in an airtight container and store in the fridge for up to four days. For freezing, wrap each in parchment then place all in a freezer bag, which prevents sticking and preserves texture beautifully on reheating.

Beyond Basic Taquitos

Change up the filling depending on your mood or season. Try tossing in black beans and sweet potato for a fall flavor, or add minced bell pepper and grilled corn for extra freshness. Stir in chopped cilantro and lime zest during the warm months for brightness.

Perfect Pairings

Serve taquitos as a fun party small plate with a toppings bar of shredded lettuce, salsa, and vegan cheese shreds. For hearty dinners, I love them alongside Spanish rice and a tangy cabbage slaw. If you like heat, drizzle with extra chipotle sauce or a sprinkle of chili flakes.

Making the Ultimate Avocado Crema

For smooth avocado crema, pick an avocado that feels slightly soft when pressed. Mash well before whisking with vegan yogurt, lime juice, and a dash of garlic powder. Chill before serving for the creamiest dip—this is always the first thing to disappear at my table.

A plate of food with a bowl of sauce. Pin
A plate of food with a bowl of sauce. | easydiyrecipes.com

Recipe FAQs

→ Can I prepare these ahead of time?

The filling can be made a day in advance and stored separately. Assemble and bake just before serving to keep the taquitos crisp.

→ Why heat the corn tortillas first?

Warming tortillas makes them pliable, preventing cracks or splits when rolling tightly around the filling.

→ Is freezing an option?

Yes, they freeze well after baking. Wrap individually and reheat in the oven to restore crispness. Best consumed within three months.

→ What are good substitutes for walnuts?

Pecans or sunflower seeds provide similar texture and flavor, or walnuts can be omitted if nut allergies are a concern.

→ How can I reduce the spiciness?

Simply omit jalapeños and reduce or skip cayenne pepper to suit milder tastes.

Crispy Baked Vegan Taquitos

Golden baked taquitos filled with seasoned tofu and beans, paired with a smooth avocado crema for perfect crunch and flavor.

Prep Time
25 min
Cook Time
20 min
Total Time
45 min
By: Evelyn

Category: Main Dishes

Skill Level: Medium

Cuisine: Mexican-American

Yield: 4 Servings (12 taquitos)

Dietary Preferences: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Filling

01 250 g extra-firm tofu, gently pressed to remove excess moisture
02 240 g pinto beans, drained and rinsed
03 60 g walnuts, toasted and chopped
04 80 g onion, finely diced
05 2 cloves garlic, minced
06 5 g chipotle powder
07 5 g ground cumin
08 5 g ground coriander
09 3 g cayenne pepper (optional)
10 45 g nutritional yeast
11 1 fresh jalapeño, finely chopped (seeds removed for milder heat)

→ Taquitos

12 12 fresh corn tortillas
13 15 ml neutral oil spray

→ Avocado Crema

14 2 ripe avocados
15 60 g vegan yogurt
16 5 ml fresh lime juice
17 2 g garlic powder

Steps

Step 01

Drain and press tofu between paper towels without over-pressing to prevent crumbling. Rinse pinto beans under cool water until clear to remove excess starch and sodium.

Step 02

Crumble tofu into a bowl. Add rinsed beans, diced onion, minced garlic, walnuts, chipotle powder, cumin, coriander, cayenne pepper (if using), nutritional yeast, and jalapeño. Mix thoroughly to incorporate spices evenly.

Step 03

Warm each corn tortilla individually on a hot skillet until pliable and slightly blistered. Keep warmed tortillas covered with a clean kitchen towel to maintain softness.

Step 04

Place approximately three tablespoons of filling slightly off-center on each tortilla. Roll tightly, keeping filling compact, and place seam-side down on a baking sheet. Use two tortillas per taquito if tortillas are delicate.

Step 05

Lightly spray or brush each taquito with neutral oil, paying attention to seams. Arrange with space between to ensure even crisping.

Step 06

Bake in a preheated oven at 200°C for 20 minutes, turning the pan halfway through to promote uniform browning. Remove once golden and crispy.

Step 07

Mash ripe avocados until smooth, then blend with vegan yogurt, lime juice, and garlic powder until creamy.

Step 08

Let taquitos rest for a few minutes to maintain crispiness. Serve warm with avocado crema.

Notes

  1. Heating tortillas prior to rolling prevents cracking and ensures pliability.
  2. The filling can be prepared ahead and refrigerated for quick assembly.
  3. Taquitos freeze well up to three months; reheat in oven to restore crispiness.
  4. For milder heat, omit jalapeño and cayenne pepper.

Tools Required

  • Oven
  • Baking sheet
  • Skillet
  • Mixing bowl
  • Food processor or blender (for avocado crema)
  • Paper towels

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains tree nuts (walnuts)

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.
  • Calories: 320.5
  • Fats: 13.6 g
  • Carbohydrates: 38.2 g
  • Proteins: 12.4 g