Jalapeño Popper Soyrizo Taquitos
These Jalapeño Popper Soyrizo Taquitos are crunchy on the outside and creamy on the inside. Served with vegan ranch for dipping!
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:
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.
Be sure to serve the rest of the vegan ranch on the side for dipping! And if you’re feeling crazy, you can add extra toppings like:
- shredded lettuce
- shredded cabbage
- pico or salsa
- green onion
- hot sauce
- avocado slices
If you have any leftovers, these reheat really well. Just pop them in the oven or air fryer and cook until heated through.
Need more recipe inspo? Check these out:
Jalapeño Popper Soyrizo Taquitos
- 1 tablespoon olive oil plus more for the tortillas
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 jalapeños diced, remove ribs & seeds if sensitive to heat
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 6 ounces soyrizo crumbled
- 6 ounces vegan cream cheese I used Kite Hill
- 12 corn tortillas
- cilantro, lime wedges, pickled jalapeños for serving
- Heat the oil in a skillet over medium heat. Add the onion, garlic, jalapeños and dry spices. Cook down for a couple minutes then add the soyrizo. Cook for 3 more minutes, stirring frequently. Set aside to cool for 5 minutes.
- Combine the soyrizo/veggies and the cream cheese in a bowl and mix to combine.
- Heat the tortillas.* Brush one side of a tortilla with oil, flip it over and spread some of the filling down the center. Roll it up and place seam side down in an air fryer basket (see notes for baking instructions). Repeat with the remaining ingredients and cook for 8 minutes at 380 degrees. Flip and cook for another 3-5 minutes, or until crispy. Work in batches if needed.
- Meanwhile, combine all of the ranch ingredients in a bowl and add water to thin. Taste and adjust seasonings as needed. Set aside.
- To serve, plate the hot taquitos and top with ranch, cilantro and pickled jalapeños. Add the lime wedges and the remaining ranch to the side.
- I like to heat the tortillas by wrapping them in a damp paper towel and placing them in the microwave for 60 seconds.
- 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.