Homemade Crispy Veggie Taquitos
Ingredients
- 2 medium-large potatoes peeled and chopped
- 1/2 tbsp oil
- 1 medium carrot grated or finely diced
- 1/2 medium-large onion chopped
- 3 garlic cloves minced
- 1 cup peas frozen or canned
- 1 tsp curry powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg
- 3/4-1 tsp sea salt or less/more to taste
- 1/4 tsp smoked paprika
- Red pepper flakes to taste
- Black pepper to taste
- 1/4 cup vegetable broth
- 5 oz vegan cheese of choice
- Taco seasoning to sprinkle on top of taquitos (optional)
- 8-10 tortillas (*see notes)
Preparation
Cook the potatoes until soft by boiling or steaming
Heat oil in a pan over medium heat and sauté onion, garlic, and carrot until softened
Add peas, cooked potatoes, spices, and vegetable broth; cook until mixture is well combined and heated through
Stir in vegan cheese until melted
Spoon the filling onto tortillas, roll them up tightly
Optionally, sprinkle taco seasoning on top
Fry or bake the taquitos until crispy, such as baking at 200°C for 10-15 minutes or frying in oil
