Description
Crispy baked taquitos filled with spicy soyrizo, creamy vegan cheese, and jalapeños for a bold, flavorful appetizer or meal. Perfectly crunchy on the outside with a rich and savory filling.
Ingredients
- 8 oz soyrizo
- 1 cup vegan cream cheese
- 1/2 cup shredded vegan cheddar cheese
- 2–3 jalapeños, seeded and diced
- 1/4 cup diced red onion
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 10–12 small flour tortillas
- Cooking spray or olive oil
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, cook the soyrizo for 5-7 minutes until heated through.
- Reduce heat and stir in vegan cream cheese, shredded vegan cheddar, jalapeños, red onion, garlic powder, cumin, salt, and pepper. Mix until fully combined and creamy.
- Warm tortillas slightly to make them pliable.
- Spoon filling evenly onto each tortilla, then roll tightly into taquitos.
- Place seam-side down on the prepared baking sheet.
- Lightly spray or brush with oil and bake for 15-20 minutes until crispy and golden.
- Remove from oven and let cool slightly before serving.
Notes
- Adjust jalapeño quantity for desired spice level.
- Serve with guacamole, salsa, or vegan sour cream.
- Air fryer option: cook at 400°F for 8-10 minutes.
- Store leftovers in the fridge for up to 3 days and reheat in oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 3 taquitos
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 0 mg
