Crispy Baked Vegan Taquitos with Avocado Crema (Oven-Crisp) - My Home Made Recipe

Ingredients

• 1 can pinto beans, drained and rinsed
• 1 block (16 oz) extra firm tofu
• ½ cup walnuts
• ½ medium white onion
• 3 medium garlic cloves
• 1 medium jalapeño
• 2 tablespoons nutritional yeast
• 2 teaspoons chipotle chili pepper
• 1 tablespoon amino acids or soy sauce
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon kosher salt
• ½ teaspoon cayenne pepper
• Avocado oil for drizzling
• 1 medium ripe avocado
• 3 tablespoons vegan yogurt
• 1 medium lime, juiced
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• 16 medium corn tortillas
• Avocado oil spray