Name: Vegan Baked Potato and Vegetable Taquitos Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican-inspired
Ingredients: 2 medium-large potatoes (peeled and chopped); ½ tbsp oil; 1 medium carrot (grated or finely diced); ½ medium-large onion (chopped); 3 garlic cloves (minced); 1 cup peas (frozen or canned); 1 tsp curry powder; 1 tsp onion powder; ½ tsp ground cumin; ¼ tsp ground nutmeg; ¾-1 tsp sea salt (or less/more to taste); ¼ tsp smoked paprika; Red pepper flakes (to taste); Black pepper (to taste); ¼ cup vegetable broth; 5 oz vegan cheese (grated or cream cheese style); 8-10 small/medium tortillas; Vegetable oil (for brushing); Taco seasoning (optional, to sprinkle on top)

Ingredients

2 medium-large potatoes (peeled and chopped)

½ tbsp oil

1 medium carrot (grated or finely diced)

½ medium-large onion (chopped)

3 garlic cloves (minced)

1 cup peas (frozen or canned)

1 tsp curry powder

1 tsp onion powder

½ tsp ground cumin

¼ tsp ground nutmeg

¾-1 tsp sea salt (or less/more to taste)

¼ tsp smoked paprika

Red pepper flakes (to taste)

Black pepper (to taste)

¼ cup vegetable broth

5 oz vegan cheese (of choice)

Taco seasoning (to sprinkle on top of taquitos, optional)

8-10 small/medium tortillas

Instructions

Step 1: Peel and chop the potatoes, then cook them in a pot of boiling salted water until fork tender, about 12-15 minutes. Drain and mash the potatoes, adding a splash of plant-based milk if desired for creaminess. Set aside.

Step 2: Heat oil in a skillet over medium-high heat. Add the chopped onion and sauté for 3 minutes, stirring frequently. Then add grated carrot, minced garlic, all spices, and cook for another minute.

Step 3: Pour in the vegetable broth and add the peas. Cover and cook for a few minutes until the carrot softens. If using frozen peas, ensure they are fully thawed; if canned, drain and rinse before adding. Turn off the heat.

Step 4: Add the mashed potatoes and vegan cheese to the pan. Use a fork or potato masher to combine everything evenly.

Step 5: Taste the filling and adjust seasonings with salt, black pepper, and red pepper flakes as desired for spice.

Step 6: Preheat your oven to 410°F (210°C) and line a large baking sheet with parchment paper.

Step 7: Place about 2-3 tablespoons of filling onto each tortilla and roll tightly. Arrange the taquitos seam-side down on the baking sheet.

Step 8: Brush each taquito lightly with vegetable oil and sprinkle with taco seasoning if you like extra flavor.

Step 9: Bake for 17-20 minutes, or until golden and crispy. For extra crispiness, broil for a few minutes at the end if desired.

Step 10: Serve warm with salsa, vegan sour cream, queso, or guacamole. Enjoy!

Tips & Variations

For extra creaminess in the filling, try adding a dollop of vegan cream cheese or a splash of non-dairy milk when mashing the potatoes.

If you prefer a spicier taquito, increase the amount of red pepper flakes or add a dash of hot sauce to the filling.

Use corn tortillas for a gluten-free option, but warm them slightly beforehand to prevent cracking when rolling.

Try adding other vegetables like corn or bell peppers to the filling for added texture and flavor.

Storage

Store leftover baked taquitos covered in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) for 10 minutes until warmed through and crispy again. You can also freeze taquitos in zip-lock bags for up to 2 months; reheat directly from frozen by baking longer until hot.

FAQs

Can I make these taquitos ahead of time?

Yes, you can prepare the filling in advance and assemble just before baking. The taquitos can also be frozen after assembly to bake later.

What kind of vegan cheese works best?

Any melty vegan cheese like shredded cheddar-style or a creamy vegan cream cheese works well. Choose one with good meltability for the best texture inside the taquitos.