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Vegan Baked Potato and Vegetable Taquitos Recipe

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★★★★★

4.7 from 113 reviews

A delicious and crispy Vegan Baked Taquitos recipe featuring a flavorful filling of mashed potatoes, carrots, peas, and spices, rolled in small tortillas and baked to golden perfection. Perfect as a snack or main dish, served with your favorite dips.

Ingredients

Scale

Vegetable Filling

  • 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)

For Taquitos

  • 8–10 small/medium tortillas
  • Vegetable oil (for brushing)
  • Taco seasoning (optional, to sprinkle on top)

Instructions

  1. Boil and mash potatoes: Peel and chop the potatoes, then cook them in a pot of boiling water with some salt until fork-tender, about 12-15 minutes. Drain and mash with a potato masher, adding a splash of plant-based milk if desired for creaminess. Set aside.
  2. Sauté vegetables and spices: Heat oil in a pan or skillet over medium-high heat. Add chopped onion and sauté for 3 minutes, stirring frequently. Add grated carrot, minced garlic, curry powder, onion powder, ground cumin, ground nutmeg, sea salt, smoked paprika, red pepper flakes, and black pepper. Continue to sauté for an additional minute to release flavors.
  3. Cook peas and soften carrots: Pour in vegetable broth, add peas (if frozen, thaw completely first), cover with a lid and cook for a few minutes until the carrot softens. If using canned peas, drain and rinse them before adding and do not cook further. Turn off the heat.
  4. Combine filling: Add the mashed potatoes and vegan cheese to the skillet. Mix thoroughly using a fork or potato masher until well combined.
  5. Adjust seasoning: Taste the filling and add more salt, black pepper, or red pepper flakes as desired for spice and flavor balance.
  6. Preheat oven: Set the oven to 410°F (210°C) and line a large baking sheet with parchment paper.
  7. Assemble taquitos: Place 2-3 tablespoons of the filling onto each tortilla, roll tightly, and place seam-side down on the prepared baking sheet close together.
  8. Prepare for baking: Brush the taquitos lightly with vegetable oil for extra crispiness and sprinkle taco seasoning on top if using.
  9. Bake taquitos: Bake in the preheated oven for 17-20 minutes until the taquitos are golden brown and crispy. Optionally, broil for a few minutes at the end for added crispness.
  10. Serve and store: Serve warm with salsa, vegan sour cream, 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 or medium-sized tortillas for easy rolling and a perfect bite-sized taquito.
  • Adding a splash of plant-based milk to mashed potatoes makes the filling creamier.
  • If using canned peas, no need to cook further; just drain and rinse before adding.
  • Broiling at the end is optional but helps achieve extra crispy tops.
  • Leftover taquitos can be reheated in the oven or air fryer for best crispiness.

Keywords: Vegan taquitos, baked taquitos, plant-based taquitos, crispy taquitos, easy vegan snack

Find it online: https://kitchenbyrita.com/vegan-baked-potato-and-vegetable-taquitos-recipe/