Ingredients
Vegetables and Filling
- 2 medium-large potatoes (peeled and chopped)
- 1 medium carrot (grated or finely diced)
- ½ medium-large onion (chopped)
- 3 garlic cloves (minced)
- 1 cup peas (frozen or canned)
- ¼ cup vegetable broth
Spices and Seasonings
- 1 tsp curry powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ¾-1 tsp sea salt (or less/more to taste)
- ¼ tsp smoked paprika
- Red pepper flakes (to taste)
- Black pepper (to taste)
Other Ingredients
- ½ tbsp oil (vegetable or other neutral oil)
- 5 oz vegan cheese (store-bought grated vegan cheese or vegan cream cheese)
- 8-10 small/medium tortillas
- Taco seasoning (to sprinkle on top of taquitos, optional)
Instructions
- Cook and mash potatoes: Peel and chop the potatoes. Boil them in salted water until fork tender, about 12-15 minutes. Drain and mash using a potato masher, adding a splash of plant-based milk if desired for creaminess. Set aside.
- Sauté aromatics and spices: Heat oil in a skillet over medium-high heat. Add the chopped onion and sauté for 3 minutes, stirring frequently. Add grated carrot, minced garlic, and all the spices, then sauté for an additional minute.
- Simmer vegetables: Pour in vegetable broth and add peas. Cover with a lid and cook for a few minutes until the carrot softens. If using frozen peas, ensure they are fully thawed; if canned, drain and rinse, then add without cooking. Turn off the heat.
- Combine filling ingredients: Add the mashed potatoes and vegan cheese to the skillet. Use a fork or potato masher to thoroughly combine everything into a cohesive filling.
- Adjust seasoning: Taste the filling and adjust salt, black pepper, and spices as needed. Add more red pepper flakes if you prefer extra heat.
- Preheat oven: Set your oven to 410°F (210°C) and line a large baking sheet with parchment paper.
- Assemble taquitos: Spoon about 2-3 tablespoons of the filling onto each tortilla. Roll each tortilla tightly and place seam-side down on the prepared baking sheet, arranging them close together.
- Add finishing touches: Brush the rolled taquitos lightly with vegetable oil to ensure crispiness. Optionally, sprinkle taco seasoning on top.
- Bake taquitos: Bake in the preheated oven for 17-20 minutes until golden brown and crispy. Optionally, broil for a few minutes for extra crispness but watch carefully to avoid burning.
- Serve and store: Serve warm with salsa, vegan sour cream, vegan queso, or guacamole. Store leftovers covered in the refrigerator for up to 3 days or freeze in zip lock bags for up to 2 months.
Notes
- Use small to medium tortillas to ensure easy rolling and even baking.
- If you want creamier filling, add a splash of unsweetened plant-based milk when mashing potatoes.
- Feel free to substitute or add other vegetables like corn or bell peppers for extra flavor and texture.
- Vegan cheese options include store-bought shredded varieties or a homemade cheese sauce for melty results.
- For extra crispiness, brushing oil on the taquitos before baking is recommended but optional.
- These taquitos can be served as snacks, appetizers, or light meals paired with dips of your choice.
- Leftovers keep well and can be reheated in the oven or air fryer to retain crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
