Vegan Taquitos
These vegan taquitos are PACKED with goodness!
Equipment
- chopping board
- knife
- Sheet pan
Ingredients
- 8 corn tortillas
- 1 cup black beans
For the vegan "mince"
- 1 cup walnuts
- ½ cup sun dried tomatoes
- ½ red onion finely diced
- ½ tsp cumin
- ½ tsp paprika
- 2 tbsp tamari soy sauce
For the vegan "cheese" sauce
- 3 oz firm tofu
- 2 tbsp nutritional yeast
- 1 tbsp rice flour
- 2 tbsp lemon juice
- 1 garlic clove
- ½ tsp salt
- ½ cup water
- 1 tbsp dried parsley
Instructions
- To make the "mince", add walnuts and sundried tomatoes into a food processor. Process to fine and set aside.
- Heat a non-stick pan over medium heat. Add onions, along with a splash of water or broth. Saute for about 5 minutes, until the onions start turning translucent. Add the walnut-tomato mixture, soy sauce, cumin, and paprika. Keep cooking for another 5 minutes.
- In a blender or food processor, combine tofu, nutritional yeast, rice flour, garlic, lemon juice, salt, and water. Blend until smooth and transfer into a pan. Add dried parsley and slowly heat the mixture up on medium heat until it thickens. Turn the heat off.
- Preheat the oven to 400 F and line a baking sheet with parchment.
- To make the taquitos, add some tofu "cheese" mixture, walnut "mince", and black beans into the corn tortilla. Carefully wrap the tortilla and lay each taquito on the lined baking sheet, positioning the seam at the bottom.
- Brush or spray your taquitos with oil and bake for about 20 minutes until the tortilla shell is crispy. Enjoy!
Nutrition
Calories: 451.9kcal | Carbohydrates: 51.6g | Protein: 18.4g | Fat: 22.4g | Saturated Fat: 2.3g | Polyunsaturated Fat: 15.4g | Monounsaturated Fat: 3.4g | Sodium: 838.3mg | Potassium: 995.5mg | Fiber: 12.3g | Sugar: 7.5g | Vitamin A: 162.6IU | Vitamin C: 11.4mg | Calcium: 140.2mg | Iron: 4.7mg