Easy Vegan Baked Veggie Taquitos Recipe

Introduction

These easy vegan taquitos are crispy baked flautas filled with a flavorful veggie and potato mixture. They make a satisfying snack or meal that’s both comforting and packed with tasty spices. Perfect for a quick vegan dinner or party appetizer.

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 (adjust 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 (optional, to sprinkle on top)
• 8-10 small/medium tortillas

Instructions

1. Step 1: Peel and chop the potatoes. Boil them in 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.
2. Step 2: Heat oil in a pan over medium-high heat. Add the chopped onion and sauté for 3 minutes, stirring frequently. Add the grated carrot, minced garlic, and all spices, cooking for another minute.
3. Step 3: Pour in the vegetable broth and add peas. If using frozen peas, thaw them completely before adding. Cover and cook until the carrot softens. If using canned peas, drain and rinse them, then add without cooking further. Turn off the heat.
4. Step 4: Add the mashed potatoes and vegan cheese to the skillet. Mix well using a fork or potato masher until fully combined.
5. Step 5: Taste the filling and adjust seasonings with salt, black pepper, or red pepper flakes for extra heat if desired.
6. Step 6: Preheat your oven to 410°F (210°C) and line a baking sheet with parchment paper.
7. Step 7: Spoon about 2-3 tablespoons of the filling onto each tortilla and roll them up tightly. Place them seam-side down on the prepared baking sheet, close but not touching.
8. Step 8: Lightly brush the taquitos with vegetable oil for extra crispness and sprinkle taco seasoning on top if using.
9. Step 9: Bake for 17-20 minutes until golden brown and crispy. Optionally, broil for a few minutes to enhance browning.
10. Step 10: Serve warm with salsa, sour cream, vegan queso, or guacamole. Enjoy!

Tips & Variations

• Use small or medium tortillas that are flexible and easy to roll without cracking.
• Add finely chopped jalapeño or hot sauce to the filling for an extra kick.
• For a creamier texture, mix in vegan cream cheese instead of shredded cheese.
• Try baking taquitos on a wire rack set over the baking sheet for even crispier results.
• You can swap peas for corn or black beans for a different flavor and texture.

Storage

Store leftover taquitos covered in the refrigerator for up to 3 days. Reheat them in the oven or toaster oven to keep them crispy. For longer storage, freeze taquitos in zip-lock bags for up to 2 months. Reheat frozen taquitos directly in the oven at 350°F (175°C) until heated through and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen or canned?

Yes, fresh peas work well. Add them to the skillet with the vegetable broth and cook until tender, just like frozen peas.

What if I don’t have vegan cheese?

You can omit the vegan cheese or substitute it with vegan cream cheese or a simple cashew cheese sauce for creaminess.

Easy Vegan Baked Veggie Taquitos Recipe

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★★★★★

4.4 from 754 reviews

• Author: lina
• Total Time: 55 minutes
• Yield: 8–10 taquitos 1x
• Diet: Vegan

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Description

These Easy Vegan Taquitos are crispy baked veggie flautas filled with a flavorful mixture of mashed potatoes, carrots, peas, and vegan cheese spiced with curry powder and smoked paprika. Perfect as a delicious and healthy plant-based snack or meal, they are baked until golden and crispy and can be served with your favorite dips like salsa or guacamole.

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Ingredients

Scale 1x2x3x

Veggie 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 (of choice)

Other

• 8–10 small/medium tortillas (see notes)
• Vegetable oil for brushing
• Taco seasoning for sprinkling on top (optional)

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Instructions

1. Cook Potatoes: Peel and chop the potatoes, then boil them in salted water until fork tender, about 12-15 minutes. Drain and mash them, optionally adding a splash of plant-based milk for creaminess. Set aside.
2. Sauté Aromatics and Spices: Heat oil in a pan over medium-high heat, add chopped onion and sauté for 3 minutes stirring frequently. Add grated carrot, minced garlic, and all the spices; continue sautéing for another minute.
3. Cook Peas and Carrots: Pour in the vegetable broth, add peas (thawed if frozen), cover with a lid and cook for a few minutes until the carrot softens. If canned peas are used, rinse and drain, then add without cooking further. Turn off heat.
4. Combine Filling: Add mashed potatoes and vegan cheese to the skillet. Use a fork or potato masher to mix everything until well combined.
5. Adjust Seasoning: Taste the mixture and add more salt, black pepper, or spices as desired. Add more red pepper flakes if you prefer it spicier.
6. Preheat Oven: Set the oven to 410°F (210°C) and line a large baking sheet with parchment paper.
7. Assemble Taquitos: Put 2-3 tablespoons of filling on each tortilla and roll them tightly. Place them seam-side down on the prepared baking sheet, positioning them close together.
8. Prepare for Baking: Brush the taquitos lightly with vegetable oil to enhance crispiness and sprinkle taco seasoning on top if using.
9. Bake Taquitos: Bake in the oven for 17-20 minutes until golden brown and crispy. Optionally broil for a few minutes for extra crispiness.
10. Serve: Enjoy with salsa, sour cream, vegan queso, or guacamole. Store leftovers covered in the fridge for up to 3 days or freeze for up to 2 months.

Notes

• Use small to medium tortillas for easier rolling and better crispness.
• For creamier mashed potatoes, add plant-based milk when mashing.
• If using frozen peas, make sure they are thawed before adding to the skillet.
• Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.
• You can use store-bought grated vegan cheese or homemade vegan cheese sauce.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican-inspired

Keywords: Vegan Taquitos, Baked Flautas, Easy Vegan Recipe, Plant-Based Snacks, Mexican Vegan, Crispy Taquitos, Vegan Appetizer