Description
A flavorful and satisfying recipe for Vegan Taquitos featuring a spicy tofu and black bean filling, baked to crispy perfection and served with creamy vegan yogurt and fresh pico de gallo. Perfect as a healthy snack or main dish for those following a plant-based diet.
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
Toppings and Serving
- 1 cup green goddess dressing (optional, vegan)
- Extra vegan yogurt (unsweetened) for drizzling
- Pico de gallo (optional)
- 1 tbsp olive oil (optional, for sautéing)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and allow it to fully preheat while you prepare the filling.
- Sauté aromatics: In a pan over medium heat, add a tablespoon of olive oil if desired, then sauté the diced red onion and minced garlic until the onion becomes translucent, about 3 minutes.
- Add vegetables and tofu: Add the diced roma tomato, jalapeño, frozen corn, grated tofu, and black beans to the pan. Stir in chili powder, cumin, paprika, garlic powder, and salt. Cook for approximately 5 minutes until the mixture is fragrant and well combined.
- Mix in wet ingredients: Stir in the vegan yogurt, lime juice, and salsa. Mix thoroughly to combine all ingredients into a creamy, flavorful filling.
- Assemble the taquitos: Place a portion of the filling onto the center of each small corn tortilla. Carefully roll each tortilla tightly around the filling to form taquitos.
- Bake: Arrange the rolled taquitos snugly in a casserole dish or on a baking sheet. Bake in the preheated oven for 12 to 15 minutes, or until the edges are browned and slightly crispy.
- Serve: Remove from the oven and serve hot with vegan green goddess dressing, additional vegan yogurt for drizzling, and pico de gallo as desired.
Notes
- You can substitute frozen corn with fresh corn when in season for a sweeter taste.
- For added crispiness, lightly brush the taquitos with olive oil before baking.
- Use gluten-free corn tortillas to keep the recipe gluten-free.
- Adjust the level of jalapeño or chili powder to suit your spice preference.
- Store leftover filling separately from tortillas to avoid sogginess if not serving immediately.
- These taquitos are perfect for meal prep and reheat well in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack, Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 taquitos
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: vegan taquitos, tofu taquitos, plant-based mexican recipes, healthy taquitos, vegan snacks, baked taquitos
