My attempt at vegan taquitos failed, but the filling ended up being really good, and I ate that in a flour tortilla for lunch everyday. Maybe the trick is flour tortilla taqitos instead of corn? Anyways, I used a black bean and tofu scramble filling.
½ block tofu
3 tbsp soy sauce
2 tbsp nutritional yeast
Vegetables (bell pepper, onion, mushrooms, carrots. Whatever is on hand)
Soy chorizo (optional)
Cheese (optional, but Daiya cheddar is pretty good in it)
Mash tofu up a bit and add the soy sauce and nutritional yeast to let marinade. While that is sitting, dice up desired vegetables (or eat the tofu scramble plain). The amount is totally variable. For this quantity of tofu, I used about 1/3 red bell pepper, ½ yellow onion, 5 or 6 mushrooms. I diced them up and sautéed until soft. Add tofu mixture in and cook until tofu firms up a bit and moisture from the tofu is gone. Taste as you go-it might need more soy sauce or nutritional yeast. Add in soy chorizo and cheese and stir until it is well distributed. I add in maybe 2 or 3 tablespoons of chorizo and a small handful of daiya. More nutritional yeast can be used instead to get a cheesy flavor.
Note: if you don’t want to use soy chorizo, I would add in paprika and chili powder for a bit more flavor. Garlic is always allowed.
Black Bean Filling
I used dried beans, and cooked them until soft. I added in a few cloves of garlic, some salt and a sliver off of a vegetable bouillon cube.