Jalapeño Popper Soyrizo Taquitos

Crispy on the outside, creamy on the inside – these Jalapeño Popper Soyrizo Taquitos are comforting, delicious and have the perfect amount of spice. The filling is a delicious combo of vegan cream cheese, veggies and soyrizo. Wrapped up in warm corn tortillas and air fried (or baked) until nice and crispy. Served with a creamy vegan ranch on the side…these are a must make!

Step One: Make the Filling

To make the filling, start by heating some oil in a skillet over medium heat. Add diced onion, garlic, jalapeños and dry spices. Cook down for a couple minutes then add some crumbled soyrizo. Cook for 3 more minutes, stirring frequently. Set aside to let it cool for a few minutes.

Add vegan cream cheese and the soyrizo mix to a bowl. Mix until everything is combined. Give it a taste and make sure there is enough salt.

You can usually find soyrizo in the vegan fridge section of the store. If you have trouble finding it, you can always sub crumbled, seasoned tofu.

Step Two: Assemble

Heat your corn tortillas – don’t skip this step, it will make the tortillas easier to work with and less likely to break. Brush one side of a tortilla with oil, flip and add a couple tablespoons of filling. Roll up and place seam side down in an air fryer basket (or a baking sheet if using the oven).

For air frying: cook in the air fryer for 8 minutes, flip and cook for another 3-5 minutes. I like my rolled tacos extra crispy, but cook them to your liking.

For baking: Preheat the oven to 450 degrees. Place rolled tacos seam side down on a parchment-lined baking sheet and bake in the oven for 8 minutes. Flip and cook for an additional 5 minutes.

Step Three: Make Vegan Ranch

While the taquitos are cooking, it is time to make the vegan ranch. And let me tell you, I am 100% a ranch girl. This recipe is the closest I’ve had to the real deal. It has the perfect tang and creaminess. Here is what you need:

• vegan mayo
• garlic powder
• onion powder
• dried chives
• dried parsley
• dried dill
• apple cider vinegar

Add everything to a bowl and mix to combine. Thin it out with water to get the consistency you want. Give it a taste and adjust the seasonings as needed – I usually add a little extra vinegar for that kick of tanginess.

Step Four: Serve

Once the taquitos are nice and crispy, it is time to serve them up! I like to plate them and top them off with pickled jalapeños, cilantro and a drizzle of the vegan ranch.

If you have any leftovers, these reheat really well. Just pop them in the oven or air fryer and cook until heated through.