Crispy Baked Vegan Taquitos with Avocado Crema (Oven-Crisp)

Ingredients

• 1 tablespoon avocado oil
• 1/2 medium white onion, finely chopped
• 1 medium jalapeño, seeded and finely chopped
• 3 cloves garlic, minced
• 1 block (14 oz or 400 g) extra-firm tofu, pressed and crumbled
• 1 can (15 oz or 425 g) pinto beans, drained, rinsed, and lightly mashed
• 1/2 cup (55 g) walnuts, finely chopped
• 2 tablespoons nutritional yeast
• 1 tablespoon gluten-free tamari or coconut aminos
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chipotle chili powder
• 1/2 teaspoon ground coriander
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 16 small corn tortillas
• Avocado oil spray or 1 tablespoon avocado oil for brushing
• Fresh cilantro and lime wedges, for serving
• 1 large ripe avocado
• 1/3 cup (80 g) plain unsweetened vegan yogurt
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro leaves
• 1 small garlic clove
• 1/4 teaspoon kosher salt
• 2-4 tablespoons water, as needed