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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Combine Filling: Add mashed potatoes and vegan cheese to the skillet. Use a fork or potato masher to mix everything until well combined.
- 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.
- Preheat Oven: Set the oven to 410°F (210°C) and line a large baking sheet with parchment paper.
- 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.
- Prepare for Baking: Brush the taquitos lightly with vegetable oil to enhance crispiness and sprinkle taco seasoning on top if using.
- Bake Taquitos: Bake in the oven for 17-20 minutes until golden brown and crispy. Optionally broil for a few minutes for extra crispiness.
- 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
