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vegan taquitos being dipped in green goddess dressing

Vegan Taquitos

Print Recipe
A delicious and wholesome recipe featuring classic Mexican flavors and providing all the nutrients you need in a meal.
Course Appetizer, Main Course
Cuisine Mexican
Keyword easy plant based lunch, easy plant based recipes, easy vegan meals, easy vegan recipes, plant based mexican food, plant based taquitos, tex mex, vegan mexican food, vegan taquitos
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 taquitos
Calories 163
Author carleigh

Equipment

Ingredients

  • 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
  • 1 cup vegan yogurt unsweetened
  • 1 lime juiced
  • ½ cup salsa
  • 12 small corn tortillas

Spice blend

  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp paprika
  • ½ tsp garlic powder
  • 1 tsp salt

To serve

Instructions

  • Preheat the oven to 425F.
  • Add the onion and garlic to a pan over medium heat, with a tablespoon of olive oil, if desired. Saute until the onion is translucent, approximately 3 minutes. 
  • Add the tomato, jalapeño, corn, grated tofu and black beans to the pan, along with the spices. Saute until fragrant, approximately 5 minutes.
  • Add in the vegan yogurt, lime juice, and salsa, and mix until everything is combined. 
  • Divide the filling into the centre of the mini tortillas, then roll into your “taquitos”. 
  • Transfer to a casserole dish, and bake for 12 to 15 minutes, until browned. Serve with vegan goddess dressing, vegan yogurt for drizzling, and pico de gallo optional. 

Nutrition

Calories: 163kcal | Carbohydrates: 28.9g | Protein: 8.7g | Fat: 2.4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 324.4mg | Potassium: 363.1mg | Fiber: 6.2g | Sugar: 2.7g | Vitamin A: 537IU | Vitamin C: 7.8mg | Calcium: 82.9mg | Iron: 2.2mg